Kerala Neyyappam
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
- 1 cup Raw rice Pachhari
- 1 ¾ Jaggery pagu variety (Sharkkara)
- 1 tsp Cardamom powder (Elakka)
- A mixture of oil & ghee — for deep frying
Preparation
Step 1
Wash and soak the rice for 3 hrs.
Step 2
Drain and grind to a very fine paste adding as little water as possible.
Step 3
Make sure there is no grain in the paste to avoid bursting ( of appam.
Step 4
Mix jaggery with 1/2 cup of water.
Step 5
Heat it on a low flame, stirring, till jaggery dissolves completely.
Step 6
Strain and make a syrup, till you reach a stage when 1 tsp of the syrup, when added to 1 tbsp of water, forms a butter like mass.
Step 7
Take it off the heat.
Step 8
Add the ground paste, cardamom powder and blend thoroughly well to form a thick pouring consistency.
Step 9
Rest it for atleast 12 hrs.
Step 10
Heat a mixture of oil and ghee in an appakkara.
Step 11
Pour 1 tbsp in each mould and slightly reduce the heat.
Step 12
When one side is cooked, flip the side to cook the other side too.
Step 13
When done, remove and spread on a kitchen tissue to absorb excess oil.
Step 14
Since banana & coconut are avoided, this preserves better. :- A larger amount of the (appamavu ( can be made by this method and frozen in small ziplock covers in the freezer compartment. As and when necessary, one packet may be taken out and kept to thaw and appams made. The frozen mixture preserves well for 2 - 3 months.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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