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Main Course

Appam - A Delicious Breakfast

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.

Ingredientsfor 6 servings

3 cup Raw rice soaked for atleast 6 hrs, Pachhari
1 cup Coconut — grated
2 tsp Yeast
2 tsp Sugar
Salt, to taste

Preparation

Step 1
Clean the rice and make it into two parts.
Step 2
Grind the first part and set aside.
Step 3
Grind the second part.
Step 4
Add the yeast to it and grind again.
Step 5
Do not use much water.
Step 6
Pour the first part in a pan, add sugar and water and cook it on low heat. Stir continuously and it will become hard.
Step 7
Allow it to cool.
Step 8
Mix it with the second part and grind it again to form a smooth paste.
Step 9
The batter should not be too watery.
Step 10
Allow the batter to ferment for 7 hrs.
Step 11
Make thick and thin coconut milk with the grated coconut.
Step 12
Mix it with the batter.
Step 13
First add the thick one if it is enough don`t need to add the thin one.
Step 14
Add salt just before making appams.
Step 15
Heat non-stick appachatti.
Step 16
Pour one big spoon of the batter, rotate the pan and close with lid.
Step 17
When it is done, open the lid and take out the appam.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Appam - A Delicious Breakfast

Ingredientsfor 6 servings

3 cup Raw rice soaked for atleast 6 hrs, Pachhari
1 cup Coconut — grated
2 tsp Yeast
2 tsp Sugar
Salt, to taste

Preparation

Step 1
Clean the rice and make it into two parts.
Step 2
Grind the first part and set aside.
Step 3
Grind the second part.
Step 4
Add the yeast to it and grind again.
Step 5
Do not use much water.
Step 6
Pour the first part in a pan, add sugar and water and cook it on low heat. Stir continuously and it will become hard.
Step 7
Allow it to cool.
Step 8
Mix it with the second part and grind it again to form a smooth paste.
Step 9
The batter should not be too watery.
Step 10
Allow the batter to ferment for 7 hrs.
Step 11
Make thick and thin coconut milk with the grated coconut.
Step 12
Mix it with the batter.
Step 13
First add the thick one if it is enough don`t need to add the thin one.
Step 14
Add salt just before making appams.
Step 15
Heat non-stick appachatti.
Step 16
Pour one big spoon of the batter, rotate the pan and close with lid.
Step 17
When it is done, open the lid and take out the appam.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.