Kerala appam
KERALA APPAM
INGREDIENTS
- Raw rice – 3 cup [ sona masoori ]
- Urad dal – 2 tbsp [optional ]
- Freshly grated coconut – 1 cup
- Cooked rice or poha – 3/4 cup
- Active Dry yeast – 1 tsp [ use fresh one ]
- Sugar – 3 tbsp
- Salt to taste
- Appam pan OR any non stick pan
PREPARATION
Clean ,wash , rinse and soak the rice + urad dal for 4 – 5 hrs .
Add the poha to the soaked rice , just 10 mins before you grind .
Take the rice + poha + yeast + sugar in a mixer jar and grind it into fine smooth batter by adding required amount of water .
Transfer the batter to a big vessel , mix well with clean hands .
Cover and keep aside for fermentation for 7 – 8 hrs till the batter increases 3 times more in quantity .In cold regions ,you have to keep for more time may be upto 10 or 12 hrs .
***Keep a plate under the batter vessel ,as sometimes it overflows .
After fermentation ,you will see lot of bubbles and the batter will be very light ,start mixing with a ladle.
Once you start mixing the batter will settle down .
Add salt and mix well .
Appam batter is ready to use .
Batter should be of smooth flowing consistency ,thinner than dosa batter ,so that it is easy to swirl and spread the batter . If the batter is thick , add water to dilute it .
METHOD
Heat the appam pan . Once the pan is hot enough .
Wipe with a oily cloth or tissue .
Pour a ladle of batter and slowly swirl the pan in a circular motion in one direction .
The batter will stick to the pan .
****With one ladle batter you will get thin appam .If you pour 1 1/2 ladle your appam will be thin and lacy at the edges and in the centre it will be thick like idli .
Cover the pan and cook the appam.
Check after 1 or 1 1/2 minute [ the edges will leave the sides of the pan ] , if the appam is done remove it .
No need to flip and cook .
Serve appams chutney / sambar / stew / any non veg gravy / korma etc .
VARIATION – I have also made idlis [ sanaas ] with the same batter which would taste good with any masala veg or non veg gravy .
NOTES
- Take little batter at a time add salt and use .Rest of the batter can be stored in fridge .
- ****Urad dal gives softness to the appam .
- If adding cooked rice ,don’t add too much the appam will become sticky .
- Use fresh yeast. You can also add proofed yeast – soak the yeast in 1 cup warm water + sugar + yeast .Cover and keep aside for 10 mins .if the mixture turns frothy – use it .Else make new one .
- The pan has to be hot else the batter will not stick to the pan .Also the pan should not be very very hot while pouring the batter .
- After each appam ,clean the pan with the cloth .
- Appams can be soft or can be crispy .
- The batter has to be fermented well .
- If you don’t have appam pan you can use any non stick pan with handle .[ check the video]
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