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Main Course

Kerala 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

3 cup Raw Basmati rice
1 cup Basmati rice cooked
1 cup Coconut milk
1 tsp Salt
1 tsp Sugar
1 tsp Dried yeast
100 ml Milk

Preparation

Step 1
Wash and then soak the raw Basmati rice in a large bowl for 4-5 hours or over night.
Step 2
Once soaked, mix the raw and cooked rice together in a food processor. Add the coconut milk to the mix and blend till a smooth paste is formed. Pour the batter into a bowl.
Step 3
Add a little water at a time if needed to get a batter with pouring consistency - like thin pancake batter. Warm a cup of water till tepid. Add the sugar, salt and yeast to this water and stir. Add this to the above batter and Stir everything together thoroughly. Leave the batter overnight at room temperature to ferment. When you are ready to make the Appams, heat a small non-stick kadhai (wok) on medium heat and pour a ladle of batter into the center. Quickly swirl the kadhai to spread the batter thinly on the walls. What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!).
Step 4
Cover the kadhai and Continue cooking for 3 to 4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.
Step 5
Gently run a spatula under the Appam to release it from the kadhai and serve hot in a small basket.

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

Kerala Appam

Ingredientsfor 6 servings

3 cup Raw Basmati rice
1 cup Basmati rice cooked
1 cup Coconut milk
1 tsp Salt
1 tsp Sugar
1 tsp Dried yeast
100 ml Milk

Preparation

Step 1
Wash and then soak the raw Basmati rice in a large bowl for 4-5 hours or over night.
Step 2
Once soaked, mix the raw and cooked rice together in a food processor. Add the coconut milk to the mix and blend till a smooth paste is formed. Pour the batter into a bowl.
Step 3
Add a little water at a time if needed to get a batter with pouring consistency - like thin pancake batter. Warm a cup of water till tepid. Add the sugar, salt and yeast to this water and stir. Add this to the above batter and Stir everything together thoroughly. Leave the batter overnight at room temperature to ferment. When you are ready to make the Appams, heat a small non-stick kadhai (wok) on medium heat and pour a ladle of batter into the center. Quickly swirl the kadhai to spread the batter thinly on the walls. What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!).
Step 4
Cover the kadhai and Continue cooking for 3 to 4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.
Step 5
Gently run a spatula under the Appam to release it from the kadhai and serve hot in a small basket.

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.