Appam recipe with step by step photos – these tasty lacy soft hoppers also known as appam or palappam are a popular Kerala breakfast. Gluten-free and vegan. They are served along with the vegetable stew. Two more popular breakfast recipes from Kerala are Puttu and Idiyappam.
Appam is one of our favorite breakfast combination and once in a month I make appams on weekends. the preparation is like making a Dosa batter and needs some prep work beforehand.
This appam recipe is made with yeast. I have also posted the recipe of No yeast appam. traditionally appams are fermented with toddy which is a local alcoHolic drink made from from palm flower or coconut flower. Toddy is also known as “kallu” both in tamil and malayalam. In hindi its called as “tadi”.
Since toddy is not available everywhere easily, dry active yeast works as a good substitute. This does not mean that you cannot make appams without yeast. Appams can be made without yeast too and I will be adding this version also in some days. The appam made with toddy tastes differently than the appams made with yeast.
To make these appams, I have added fresh grated coconut while grinding the batter instead of coconut milk. You can use coconut milk instead of grated coconut (about 1 cup thick coconut milk would suffice). I have added the yeast directly while grinding, as the grinder gets warmed up while grinding the batter. But you can proof the yeast first and then add it to the batter later.
Appams are served with vegetable stew, kadala curry (chickpea curry), potato stew, vegetable korma, coconut chutney or sweetened milk.
I also make sweet coconut milk that goes very well with appam. The coconut milk is sweetened with jaggery and flavored with cardamom powder. Just take required amount of thick coconut milk. Add powdered jaggery as required along with a bit of cardamom powder. Stir very well till the jaggery is dissolved and serve this sweet coconut milk with the appam.
HOW TO MAKE APPAM
1. Soak 2 cups regular rice and 1 cup parboiled rice in water for 4 to 5 hours.
2. Drain and then add them to the grinder. Also add 1 to 1.5 cups grated coconut, a fistful of cooked rice/poha, ½ tsp dry active yeast, 1 tsp salt and 2 tbsp sugar. You can also proof the yeast separately and then add (check recipe notes below). Since I was grinding in a mixer-grinder, the jar gets warmed up while grinding and thus I added yeast at this stage. Thus helping in leavening of the batter.
3. Add the required amount of water and grind all the ingredients…
4. To a smooth flowing batter…..
5. Pour the batter in a large bowl or pan. Cover and keep aside for fermenting for 8 to 11 hours, depending on the temperature conditions. I kept for almost 12 hours. the batter will rise and double up the next day.
6. this is how a well-fermented batter appears…..
7. heat a kadai with handles or an appam pan. Smear some oil on the kadai. If using non stick kadai, then skip smearing the oil. Here I have used a kadai to make the appams. But the appam pan or appachatti works best as you get soft fluffy texture in the center and crisp texture towards the circumference. spread a ladle full of the batter. Turn and tilt the pan in circles so as to spread the batter. You can also drizzle a few drops of oil if you prefer.
8. cover the pan and let the appam cook till the base becomes nicely light golden.
9. Remove and Serve the appam hot or warm. make all the appam with the batter in a similar way.
10. Appams goes very well with vegetable stew and sweetened coconut milk. I served with both of them. It can also be served with veg korma or potato stew.
Post a Comment