Kerala appam
KERALA APPAM
INGREDIENTS
- Raw rice or idli rice – 3 cup [ sona masoori ]
- Urad dal – 2 tbsp [optional ]
- Freshly grated coconut – 1 cup
- Cooked rice or poha – 3/4 cup
- Instant Dry yeast – 1 tsp
- 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]
TIPS FOR MAKING KERALA APPAMS
- For soft Appam , use fresh coconut gratings to get spongy and soft Appam.
- Instead of water to grind batter, use coconut milk for a rich appam with coconut aroma .
- Sugar gives slight sweetness , crispy texture and bright colour.
- If you don’t have yeast is optional then ferment the batter overnight .
- You can take a part of grounded batter 1/4 cup and heat it, it becomes like a paste. Now add it and grind the batter once again. This may also be used as a method if you skip yeast.
- While pouring the batter the appachatti should be very hot , only to get perfect pores and crispiness.
- Batter consistency should be thin, for easy spreading swirl.
- Swirl the pan only once to get a thin coating along the edges , which helps in getting thin crispy edges and spongy centre.
- Sometimes very little rice batter is cooked to get a paste texture called kappi and added back to the batter This process is called Kappi kachinnu, it helps will the fermentation and makes the appam softer. This is a process very popular in Kerala, similar to tangzhong used in bread baking.
- Consider buying two aapam pans if you have a big family or everyone dines at the same time. Coz cooking aapam does take some time.
- Egg aapams can be made by breaking an egg on top of the swirled batter .You can mix it up with a ladle or let it remain as bull’s eye. Sprinkle a bit of salt and pepper powder .
FOR MORE RECIPES CLICK ON THE NAMES BELOW:-
- YOU TUBE CHANNEL – https://www.youtube.com/c/KitchenQueens
- DIET PLAN FOR LOSING WEIGHT– https://maryzkitchen.com/diet-plan-losing-weight/
- VARIETIES OF SALADS – https://maryzkitchen.com/?s=Salad
- VARIETIES OF SOUPS – https://maryzkitchen.com/?s=Soup
- CAKE RECIPES – https://maryzkitchen.com/?S=cake
- TIPS FOR BUYING AND COOKING FISH – https://maryzkitchen.com/?S=Fish
- TIPS FOR BUYING AND COOKING CHICKEN – https://maryzkitchen.com/?S=Chicken
- TIPS FOR BUYING AND COOKING MUTTON – https://maryzkitchen.com/?S=Mutton
- PANEER RECIPES – https://maryzkitchen.com/?s=paneer
- VARIETIES OF CHUTNEY RECIPES – https://maryzkitchen.com/?s=chutney
- VARITEIES OF IDLI RECIPES – https://maryzkitchen.com/?s=IDLI
- VARIETIES OF DOSA RECIPES – https://maryzkitchen.com/?s=dosa
- VARIETIES OF SAMBAR RECIPES – https://maryzkitchen.com/?s=sambar
- VARIETIES OF APPE RECIPES – https://maryzkitchen.com/?s=appe
- VARIETIES OF IDIYAPPAM RECIPES – https://maryzkitchen.com/?s=idiyappam
- VARIETIES OF APPAM RECIPES – https://maryzkitchen.com/?s=appam
- SINDHI RECIPES – https://maryzkitchen.com/?s=disha+lahori
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