Appam

Appam/ palappam is a popular kerala breakfast/ dinner served along with veg or non veg curries. It needs prep work like dosa batter and keep for fermentation for 8 hours. In this recipe I have used yeast. There are other ways to prepare the batter without using yeast too..

You can make mini appam by cooking the appam in paniyaram/ appe pan. Kids love to eat the cute little appams. You can even make flower shaped appam 🙂 

Preparation time : 3 hours soaking + 6- 8 hours fermentation

Cooking time : 15 minutes

Serves : 10 to 12

Ingredients :

  1. White rice/ dosa rice – 2 cups
  2. Grated coconut – 1/2 cup ( or thick coconut milk 1 cup )
  3. Cooked rice or soaked poha – a handful
  4. Sugar -1 teaspoon
  5. Salt to taste
  6. Yeast – 1/2 teaspoon
  7. Warm water – 1/4 th cup

Method :

  • Wash and soak the rice for 3- 4 hours.
  • In a blender, add drained rice, grated coconut, cooked rice, little water and blend to a smooth batter.
  • In a bowl take 1/4 th cup warm water, add yeast & rest for 5 minutes to activate yeast.
  • Pour the batter into air tight box, add the yeast liquid, sugar, salt and mix well.
  • Add water according to the consistency. The batter should be little thinner than dosa batter.
  • Close the lid and keep for fermentation for 8 to 10 hours in a warm place ( Fermentation time depends on the room temperature).
  • Open the lid, mix the batter gently .
  • Heat the appam pan and pour a ladle of batter. Lift and swirl the appam pan to get the shape. Simmer and cook for 2 minutes.

Appam is ready to serve with Veg curry & Non veg curry .

  • To make mini appam, pour spoonful of batter into the paniyaram pan. Swirl the pan just like how we do appam pan. Close and cook for a minute. Mini appam will be ready.

Serve the appam with any veg curry like Vegetable stew, fish curry like Mangalore style spicy fish gravy , or  Egg drop masala/ gravy Or Malabar chicken kurma.

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