Appam is a type of pancake made with fermented rice batter and coconut milk. It is a common food in south part of india and Sri lanka. it is eaten most frequently for breakfast.
Plain Appam or Vella Appam are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small appachatti in which they are cooked. They are fairly neutral in taste and mostly served with some spicy condiment or curry.
These hoppers are made from a batter using rice, yeast,salt and a little Sugar.After the mixture has stood for a couple of hours, it can be cooked in the appachatti with a little oil. In south-central Kerala, it is mostly served with kadala curry, mutton /lamb or vegetable stew or egg roast.
Ingredients :
🥛2 cups regular rice ( any variety).
🥛1 cup idli rice.
🥛Half cup (aval or parched rice) or cooked rice.
🥛1 cups grated coconut Or 1 cup thick coconut milk.
🥛½ teaspoon dry active yeast.
🥛2 tablespoon sugar.
🥛1 teaspoon salt or add as required.
🤷Wash the rice varieties together for a couple of times.
🤷Soak the rice in water for 4 to 5 hours.
🤷Drain the water and grind the rice along with the grated coconut, cooked rice or poha/aval.
🤷Now proof the yeast in warm water. add a pinch of sugar ,2 tbsp of dry yeast and dissolve it.
🤷 Keep this solution for 5-10 mints till it becomes bubbly and frothy.
🤷Add required amount of water and grind all the ingredients to a smooth flowing batter.
🤷Now ,move this batter into a container or any vessel which you using for dosa idli batter. cover and keep aside for fermenting for 8 to 12 hours, depending on the temperature conditions.
🤷The batter will rise and increase in volume the next day,because of the yeast we have added in.
🤷Heat a kadai or an appam pan ,smear some oil on the kadai. For non stick kadai, then skip the oil.
🤷Pour a ladle full of the batter.now turn and tilt the pan so as to spread the batter.
🤷Cover the pan and let the appam cook for 3-5 mints. the base would become nicely light golden.
🤷Follow this same for remaining appam.
💁serve the appams hot or warm with vegetable stew or sweetened coconut milk.
Add all the ingredients to the mixer grinder / blender and grind it to the flowing batter as shown in the picture
cover and keep aside for fermentation, i kept it for 8hours and it depends on your temperature comditions..the batter will rise and double up after 8 hours..you can see the well fermented batter here 👇
Heat a kadai or an appam pan ,smear some oil on the kadai. For non stick kadai, then skip the oil.Pour a ladle full of the batter.now turn and tilt the pan so as to spread the batter.
Cover the pan and let the appam cook for 3-5 mints. the base would become nicely light golden. You will see soft fluffy in the center and crispy texture towards the circumference.
Now take out the appam from the pan,serve hot with veg stew or mutton stew according to your favorite taste.
Mostly i prefer mutton stew,its the best combination ever. you an eat this appam with sweet coconut milk,which prepared with coconut milk ,cardamom and sugar/jagerry.
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