Indian Recipe – Appam
Appam is a type of South Indian pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. It is also very popular in Sri Lanka. It is eaten most frequently for breakfast or dinner. It is called Chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as Appa in Sinhala and Arpone in Burmese.
Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut milk and coconut stew for a perfect meal.
Ingredients For The Batter
2 cups uncooked rice, soaked for 4 to 5 hours and drained
1/2 cup cooked rice
1/2 tsp dry yeast
2 pinches of sugar
a pinch of plain flour
1 cup coconut milk
Salt to taste
2 tsp sugar
Oil for greasing and cooking
Method of Appam
- Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
- Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
- Put a pinch of plain flour, cover and keep aside for 10 minutes.
- Combine the ground paste, coconut milk, salt and sugar and mix well.
- Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
- Heat an appachatti (appam kadhai) and grease it lightly with oil.
- Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
- Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
- Repeat with the remaining batter to make 14 more appams.
- Serve immediately with coconut stew.