Appam (made from Basmati rice)

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.

Makes- 10 - 12

Ratu Basmati Rice

Ingredients 

Basmati rice (or raw rice / pachari / soorai orovu / kachha chawal) - 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 or 1/4 cup

Water - 1/4 cup 

For the yeast solution:

To prepare yeast solution

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

Warm water -1/4 cup

Sugar – 2 teaspoon

Method

In a small bowl / katori, 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.

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..

To prepare Appam batter:

Wash and soak rice in water for 6 hours. Drain out water. Grind soaked raw rice, grated coconut and cooked rice together in a mixer in 2  batches.  Batter should not be too watery. One can add 1/4 cup water /coconut water while grinding (up to the level of rice)

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 and 1/2 teaspoon salt.  Stir well. Cover and keep aside for half an hour. This step is very important. Batter should be of pouring consistency. Add 2 - 4 tablespoons of water if required for the final stage.

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

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 the edges resemble crisp lace and centre soft .

Carefully remove with a flat spatula. Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar.

Kerala Style Egg Roast or Naadan  Mutta  Roast

A thick egg curry, made of  boiled egg, tomato and Indian spices. Best with appam / idiyappam / chapati / pulao / ghee rice .. 

Serves: 2

Ingredients

2 tablespoon oil

3 onion (2 big size or 3 small size onion, Bombay onion or white onion), very thinly sliced

8 cloves garlic, sliced

½ teaspoon ginger, finely chopped

6 curry leaves

1 well ripe tomato( 1 big size or 2 small size), finely choppec

¾ teaspoon red chilli powder

¼ teaspoon turmeric powder

1 teaspoon coriander powder

100ml water (1/2 cup) water

3/4 teaspoon salt (or to taste)

2 boiled eggs

½ teaspoon garam masala powder (or a mix of ¼ teaspoon clove powder+1/4 teaspoon cinnamon powder + ¼ teaspoon clove powder +1/4 teaspoon cardamom powder – homemade spice mix)

Method

Dilute red chilli powder, turmeric powder and coriander powder in  2 tablespoon water (spice mix). Keep aside.

Heat oil in a pan. Add thinly sliced onion and fry on a low to medium heat until golden color. Sprinkle 1/4 teaspoon salt. Then it'll turn golden color immediately. 

Add sliced garlic, ginger and curry leaves. Fry on a medium heat until crisp and well combined with onions.

Add chopped  tomato and fry for 5 = 7 minutes until well mixed / paste like consistency.

Add diluted spice mix and stir on a low heat for 2 – 3 minutes until raw smell goes and well combined with other ingredients.

Now add 1/2 cup water (gravy won't be tasty if the water quantity is more), salt to taste and garam masala powder or homemade spice powder mix. Mix all the ingredients well. Cover with a tight lid and cook on a medium heat for 10 - 12 minutes until the gravy slightly thickens. 

Add boiled eggs. 

Cover with a lid again and cook on a low heat for 5 - 7 minutes. Serve with appam / idiyappam / pulao / ghee rice / brown bread  …