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Main Course

Appam ( Vella Appam)

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

2 cup Long grain white Rice preferably Mahatma Brand
1 cup Sweetened cocnut flakes
1/2 cup Cooked Rice
1 tsp Yeast
Salt As rqrd
Water As rqrd

Preparation

Step 1
Wash and soak the rice for about an hour.
Step 2
In two batches gring together soaked rice, sweetened coconut with little water.
Step 3
Dissolve yeast in lukewarm water and fold it into the batter.
Step 4
Allow to ferment for atleast 6 hours preferably in a warm place.
Step 5
Do not mix the fermented batter, transfer the required batter onto another bowl and refrigerate the rest of the batter.
Step 6
Add salt and pour into the appam tava and make delicious appams.

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 ( Vella Appam)

Ingredientsfor 6 servings

2 cup Long grain white Rice preferably Mahatma Brand
1 cup Sweetened cocnut flakes
1/2 cup Cooked Rice
1 tsp Yeast
Salt As rqrd
Water As rqrd

Preparation

Step 1
Wash and soak the rice for about an hour.
Step 2
In two batches gring together soaked rice, sweetened coconut with little water.
Step 3
Dissolve yeast in lukewarm water and fold it into the batter.
Step 4
Allow to ferment for atleast 6 hours preferably in a warm place.
Step 5
Do not mix the fermented batter, transfer the required batter onto another bowl and refrigerate the rest of the batter.
Step 6
Add salt and pour into the appam tava and make delicious appams.

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.