Appam recipe

May 12, 2015
By Mary Anthony
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APPAM RECIPE [ using toddy or fermented coconut water]

Crispy lacy soft hoppers also known as appam or palappam are a popular Kerala breakfast. Gluten-free and vegan. They are served along with the vegetable stew.

Traditionally appams are fermented with toddy which is a local alcoholic drink made from from palm flower or coconut flower. Toddy is also known as “kallu” both in tamil and malayalam. In hindi its called as “tadi” available in small tadi madi shops.

INGREDIENTS

Raw rice – 2 cups
Grated coconut – 1/2 cup
Toddy or fermented coconut water – 1 cup or baking soda – 1/4 tsp or dry yeast – 1 tsp [ you have to use either of the three ingredients for fermentation not all 3 ]
Cooked rice or poha – 1 cup
Salt as per taste

METHOD

Wash and soak the rice in water for 4 – 5 hours. Drain the water.

Add grated coconut , cooked rice or poha and grind it in a mixer grinder until smooth. [ if adding poha soak it with rice 10 mins before grinding ]

Use toddy or fermented coconut water instead of water for grinding.

[ If using yeast, mix yeast ¼ cup warm water + 2 tsp sugar. Keep it aside for 15 mins. Add this to the batter before keeping for fermentation ]

Make a thin batter and Leave overnight to ferment. It will double after fermentation

After fermentation mix it well.

Add salt to it. [and if you have not used toddy or yeast add the baking soda now ]

Heat the appam pan, then reduce the heat to medium. Now add a ladle of batter in the center of the pan.( pan should not be too hot or less hot)

Holding both the handles of the pan, rotate the pan in such a way that the batter spreads all around in a circle.

The remaining batter will come to the center (that is why the appam is thick in the center and lacy on the outside)

After that close the pan with the lid.

Once the appam is cooked and the edges start turning brown, remove the appam from the pan. ( the appam will come off easily if you lift it with your hands)

Serve it with sweetend coconut milk, veg or non veg stew or gravy , sambhar or coconut chutney.

You can also make egg appam as shown in the pic.

REFER HERE FOR APPAM WITHOUT TODDY – Homemade appam

NOTE

Left over batter can be stored in fridge for 2 days ,not more than that as it has coconut.
Toddy has to be used instead of water while grinding.
There is no need to turn or flip the appam .
Refrigerated batter has to be diluted with little water before use.
You can also add 1 tbsp of urad while soaking the rice.
The flame should not be low.
The pan has to be hot while pouring the batter.
Instead of grated coconut we can use coocnut milk.
Instead of cooked rice you can add soaked poha.Cooked rice gives sticky texture so try adding poha.
Goes well with non veg gravies .

What is toddy ? [information and toddy pic from net]

Palm wine is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms.

What is fermented coconut water ?

Take coconut water + sugar in a jar.Stir thoroughly to dissolve the sugar. Cover it tightly. Let sit for 24 hrs you can keep in sunlight for few hours ]. Store it in fridge .now start using it ,as it keeps reducing ,refill it with fresh coconut water .remains in fridge for months .