The typical breakfast or dinner dish of Kerala. It also finds place in the menus of Tamil Nadu and Sri Lanka. This pancake with a soft spongy center and laced outer crust is simply a beauty to sight and taste. Paired usually with egg curry, vegetable stew or meat stew, this can be relished during anytime of the day.
2 cups idli rice
1 coconut grated
2-3 Tbsp sugar
1/4- 1/2 tsp yeast(I used instant yeast)
salt to taste
water for grinding
- Soak the idli rice for atleast 3 hours.
- Grind the soaked rice with the coconut into a very smooth batter by adding enough water.
- Take a laddle full of the batter into a sauce pan and add 1 cup of water to it. Mix well.
- Bring this mixture to a boil and on a medium flame cook this stirring continuously until it turns into a thick paste.
- Remove from heat and allow this paste to cool.
- In the blender take this cooled paste, add 1 cup of water, yeast, sugar and salt.
- Blend this for one minute until everything is combined well. Add this mixture into the remaining rice and coconut batter prepared before and mix everything well.
- Keep the batter aside and allow it to ferment for about 4 hours.
- You can see a risen foamy batter once the fermentation is done.
- Heat an appam kadai(appa chatti). Smear with some oil if you are not using a non-stick one.
- Mix the batter well and take a laddle full of the fermented batter and pour into the appa chatti.
- Now pick up the appa chatti and swirl in a circular way once. This leaves a thick center part and thinner, lace like outer sides.
- Cover and cook the appam on a medium low flame until the center of the appam is cooked and the sides turn to light golden brown.
- Serve this immediately - from the pan directly to the plate.
- Appams are delicious when served with egg curries, vegetable stew or meat stew or any other curries.
- Many like to have these appams hot with just a dash of some sugar sprinkled on top.