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Main Course

Ethakka 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 1 servings

2 nos Ripe plantains Nenthrapazham
Sugar, to taste
2 cup Atta and Maida 1:1 ratio
Baking powder A pinch
3 nos Cardamom pods — powdered (Elakka)

Preparation

Step 1
Cut bananas into small pieces.
Step 2
Mix together atta, maida, baking powder, cardamom powder and sugar in water to make a thick batter.
Step 3
Dip the bananas into this paste and fry them in oil.

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

Ethakka Appam

Ingredientsfor 1 servings

2 nos Ripe plantains Nenthrapazham
Sugar, to taste
2 cup Atta and Maida 1:1 ratio
Baking powder A pinch
3 nos Cardamom pods — powdered (Elakka)

Preparation

Step 1
Cut bananas into small pieces.
Step 2
Mix together atta, maida, baking powder, cardamom powder and sugar in water to make a thick batter.
Step 3
Dip the bananas into this paste and fry them in oil.

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.