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. Will come up with those recipes soon.

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

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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 malabar chicken kurma.

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