Kerala Uttappam
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
- Idli Batter, to taste
- 1 nos Onion
- 1 nos Tomato
- Coriander leaves, to taste
- Oil, to taste
Preparation
Step 1
Cut onion, tomato and coriander leaves into small pieces.
Step 2
Mix them well together.
Step 3
Pour 3 tbsp of oil on a tava.
Step 4
Pour 2 ladle of idli batter or idli mavu and spread a little.
Step 5
We want this to be thick. Hence, do not spread it very thinly as in case of dosas.
Step 6
Sprinkle chopped onion, tomato and leaves.
Step 7
Flip the side to cook the other side too.
Step 8
When both the sides are cooked, remove from the tava and place it on a serving plate.
Step 9
Goes well with coconut chutney.
Tip
The swirling motion takes practice. Your first two appams will likely be imperfect — consider them warm-up rounds.
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