Appam

Appam is a very important part of Kerala cuisine. A great breakfast dish. Crisp lacy on the outside, soft and fluffy in the middle.

Recipe for around 15 - 18 appams is given below.

White rice - 2 cups

Coconut - 1 cup

Sugar - 1 tbsp

Yeast - 1/2 tsp

Cooked rice - 4 tbsp

( I used brown. Using white rice gives a whiter batter)

Salt - 1 tsp

Wash and soak the white rice I water for 2 hours.

Drain the rice and add all the ingredients - except salt and make a fine paste with ample water. Do not make the batter very thin.

Transfer into a tall container as the batter will rise.

Keep aside for 4 - 5 hrs. 

Just before making the appam add the salt to batter.

Mix well.

Heat an appam chatti or kadai with lid.

Do not oil the kadai too much. I use a non stick kadai.

Pour a ladle of batter in the middle of the kadai and twirl.

Cook covered for 1 minute. After a minute the edges would have become crisp and the middle cooked. Notice the holes in the middle.

Do not turn the appam over. Appam tends to stick to one other if placed one on top of other. So spread out on the plate.

Serve hot with kadala curry or stew or mushroom coconut milk curry.