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Main Course

Kerala Idiappam

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 4 servings

2 ½ Water
1 Dsp Vegetable oil
Salt, to taste
2 cup Rice flour idiappam podi — roasted
1 cup Coconut — grated
Idli moulds or Idiappam moulds

Preparation

Step 1
Bring water to boil.
Step 2
Add oil and salt.
Step 3
Remove from fire.
Step 4
Pour the boiling water slowly into the rice flour, stirring all the time to prevent lumps.
Step 5
Knead well to form a soft dough.
Step 6
Divide the dough into small portions and press each portion through a semolina press onto a perforated plate.
Step 7
Steam in idli moulds for 7 - 10 minutes.
Step 8
Garnish with grated coconut.
Step 9
Serve while still hot with vegetable stew, or any other stew.

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 Idiappam

Ingredientsfor 4 servings

2 ½ Water
1 Dsp Vegetable oil
Salt, to taste
2 cup Rice flour idiappam podi — roasted
1 cup Coconut — grated
Idli moulds or Idiappam moulds

Preparation

Step 1
Bring water to boil.
Step 2
Add oil and salt.
Step 3
Remove from fire.
Step 4
Pour the boiling water slowly into the rice flour, stirring all the time to prevent lumps.
Step 5
Knead well to form a soft dough.
Step 6
Divide the dough into small portions and press each portion through a semolina press onto a perforated plate.
Step 7
Steam in idli moulds for 7 - 10 minutes.
Step 8
Garnish with grated coconut.
Step 9
Serve while still hot with vegetable stew, or any other stew.

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.