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Main Course

Unni Appam(Kuzhi 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

1 cup Raw rice
1 cup Jaggery (Sharkkara)
1/2 cup Coconut — grated
1 nos Plantain Pazham
6 nos Cardamom
Salt A pinch

Preparation

Step 1
Soak the rice for 2 to 3 hours and grind to the consistency of dosa batter.
Step 2
To it, add the jaggery, coconut, plantain, cardamom, a pinch of salt and grind it in a mixer.
Step 3
Place the appa kuzhi on the stove.
Step 4
Pour oil in each portion until it is half full and then heat it.
Step 5
After oil is heated, pour a small amount of this batter into the oil in each portion.
Step 6
Turn over with the help of a stick and cook until the appams are fried well and become golden brown on both sides.

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

Unni Appam(Kuzhi Appam)

Ingredientsfor 6 servings

1 cup Raw rice
1 cup Jaggery (Sharkkara)
1/2 cup Coconut — grated
1 nos Plantain Pazham
6 nos Cardamom
Salt A pinch

Preparation

Step 1
Soak the rice for 2 to 3 hours and grind to the consistency of dosa batter.
Step 2
To it, add the jaggery, coconut, plantain, cardamom, a pinch of salt and grind it in a mixer.
Step 3
Place the appa kuzhi on the stove.
Step 4
Pour oil in each portion until it is half full and then heat it.
Step 5
After oil is heated, pour a small amount of this batter into the oil in each portion.
Step 6
Turn over with the help of a stick and cook until the appams are fried well and become golden brown on both sides.

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.