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Main Course

Bread Oothappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

8 nos Bread slices
50 g Semolina Rava
1 nos Green chilly — chopped
100 g Curd Thayiru
1" piece Ginger — finely chopped
1/2 tsp Salt
Coriander leaves For flavor — finely chopped
Soda A pinch
1 nos Onion finely chopped, big
4-5 tbsp Oil

Preparation

Step 1
For preparing Bread Oothappam, first mix together rava, curd, salt, soda powder, green chillies, ginger and chopped coriander and set aside for 2-3 hours. The paste should not be too liquid or too thick.
Step 2
Add the finely chopped onions to the rava paste.
Step 3
Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and cook in low flame turning it over. Make Bread Oothappam crisp by using oil on both sides.
Step 4
Repeat the above procedure for all the breads.
Step 5
Serve Bread Oothappam hot with tomato ketchup and coriander chutney.

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

Bread Oothappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

8 nos Bread slices
50 g Semolina Rava
1 nos Green chilly — chopped
100 g Curd Thayiru
1" piece Ginger — finely chopped
1/2 tsp Salt
Coriander leaves For flavor — finely chopped
Soda A pinch
1 nos Onion finely chopped, big
4-5 tbsp Oil

Preparation

Step 1
For preparing Bread Oothappam, first mix together rava, curd, salt, soda powder, green chillies, ginger and chopped coriander and set aside for 2-3 hours. The paste should not be too liquid or too thick.
Step 2
Add the finely chopped onions to the rava paste.
Step 3
Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and cook in low flame turning it over. Make Bread Oothappam crisp by using oil on both sides.
Step 4
Repeat the above procedure for all the breads.
Step 5
Serve Bread Oothappam hot with tomato ketchup and coriander chutney.

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.