How to make tasty & spongy Appam ?

Appam is a popular dish of Kerala. Some consider making appam is a difficult task, but in reality it is not so. With a little bit care fluffy and tasty appams can be made easily at home. Many brands of instant appam mix is available in markets. But I would recommend to follow this recipe instead of instant appam mix.

Here's the recipe link of Tamil Style Aappam / Appam (Recipe is totally different from Kerala appam / palappam) !!! 

Here' the recipe of Appam with Eno Fruit Salt (without yeast / cooking soda / baking powder)

Makes- 10 - 12

Ingredients

Raw Rice ( pachari ) - 2 cups ( 400 ml) Indian standard measuring cup of 200 ml / 8 oz / 1 cup capacity

Grated coconut – 1 1/4 cup ( 150 g )

Cooked &  cooled rice ( leftover rice ) - 4 tablespoon

Water - 1/4 cup or coconut water

Yeast solution:

To prepare yeast solution

1 teaspoon dry yeast (1 1/2 teaspoon for cold climate / winter season)

Warm water -1/4 cup

Sugar – 2 teaspoon

If the yeast is not fermenting as described / also shown in the picture – never go any further. The  batter  won’t rise. Get a new pack of yeast and start all over again.

Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface / yeast granules are dissolved and well risen. Always use fresh yeast. Yeast solution will be double in size after 20 minutes.

To prepare Appam batter:

Soak rice in water for 6 hours. Drain out water. Grind soaked raw rice, grated coconut and cooked rice together in a mixer in batches.  Batter should not be too watery. You can add 1/4 cup water /coconut water while grinding. 

Transfer appam batter into another big vessel / bowl. Add yeast solution and mix it well. Keep aside for fermenting for 6 - 8 hours or overnight. Batter should be of pouring consistency. Adjust with 1/4 cup water if required. Appam batter will be double in size after fermenting. 

Finally add 2 teaspoon sugar. Stir well. Cover and keep aside for half an hour. 

Tip: Do not refrigerate appam batter during fermenting. Appachatti is used to make Appam.

Final procedure:

Appa chatty (Hopper pan) - Hopper pan is available at all leading steel utensil show room / supermarkets in India and also online stores. Price Rs 835 for Hawkins brand and Rs 790 for Prestige Omega.

1, Heat non stick appachatty (or normal frying pan / dosa tawa).

2, Grease the appachatty with little oil.

3, Pour 2 ladleful of appam batter to the appachatty.

4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape .

5, Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready theedges resemble crisp lace and centre soft . Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar.

Vegetable stew

Serves: 3

Ingredients

1 tablespoon oil

3 green chillies, slit lengthwise (3 big size or 4 small size green chillies)

1 - inch piece ginger, finely sliced

10 cloves garlic, finely sliced

1 spring curry leaves

2 onions, cut into ¼ - inch cubes and separate each layer

2 potatoes, medium size, cut into ¼ - inch cubes (or any vegetable of your choice like carrot, green peas..)

200 ml / 1 cup thin coconut milk

3/4 teaspoon salt

50 – 75 ml (less than ½ cup) thick coconut milk

Method

In a wide pan, heat 1 tablespoon oil on a medium heat. Add onion and fry till light pink color ( 3 - 4 minutes ).

Add green chilli, curry leaves , garlic, sliced ginger and onion. Saute for 2 - 3 minutes on a medium heat till onions are light pink in color.

Add potato cubes, salt to taste and thin coconut milk. Mix all the ingredients well.

Cover with a tight lid and cook on a medium to low heat for 15 minutes or until done / potatoes well cooked. Switch off the heat. Finally, mix with 50 – 75 ml thick coconut milk. Serve with appam / idiyappam …