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) !!!
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
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.
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.
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 …
Love this delicious appam.
ReplyDeleteMy fav dish, appam looks sooo tempting..
ReplyDeletegood one ! looks so fulffy n yummy !!
ReplyDeletewow
ReplyDeletedelicious appam.............
sapna
wow amazing fluffy appam,nice with coconut milk and potato stew.
ReplyDeleteWhat is appachatti?? can a frying pan or anything similar be used??
ReplyDelete