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Main Course

Vazhakkappam

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 2 servings

2 nos Ripe banana
1 nos Egg
1/2 cup Sugar
1 cup Allpurpose flour Maida
1 cup Water
Oil — for frying

Preparation

Step 1
Cut the ripe bananas into round shapes.
Step 2
Mix together maida, sugar, beaten egg and water to make a batter.
Step 3
Dip the cut bananas in the batter and fry in hot oil in oil.

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

Vazhakkappam

Ingredientsfor 2 servings

2 nos Ripe banana
1 nos Egg
1/2 cup Sugar
1 cup Allpurpose flour Maida
1 cup Water
Oil — for frying

Preparation

Step 1
Cut the ripe bananas into round shapes.
Step 2
Mix together maida, sugar, beaten egg and water to make a batter.
Step 3
Dip the cut bananas in the batter and fry in hot oil in oil.

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.