"Appam" is a delicious breakfast specialty of Kerala. I have
always wanted to try this out. In fact, I have in my collection, four different versions of this recipe and
hence I was in a dilemma to try out the right one. However, my dilemma was soon
resolved when one of my neighbours, Mrs Sulochana Menon obliged to demonstrate it
for me. I was extremely delighted. I must mention here that Mrs. Menon, (a very
senior resident of our Apartment) is a very good cook and the appams she
prepared were soft, fluffy and delicious to taste. I also had the privelage of tasting some authentic Kerala dishes from her kitchen from time to time. Hence, I had no hesitation in
noting down this recipe of hers and trying it out. I was pleased with the end result and
so here it is.
Appam is a sort of dosa but it is not spread with a ladle on
a skillet or fying pan. Instead, a small wok or a non-stick kadai is used to make these
“appams”. The trick is in swirling the batter in the kadai in a deft manner so
as to spread the batter thinly on the outside while the centre should remain
slightly thick and fluffy.
Ingredients:
Raw rice
|
1 cup
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Rice flakes
|
2 tbsps
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Coconut gratings
|
2 tbsps
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Coconut water
|
About 1 cup
|
Sugar
|
½ tsp (for fermenting)
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Yeast or Eno
|
1 tsp
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Salt
|
As per taste
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Oil
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1tsp for smearing wok/kadai
|
Method:
- Wash and soak rice for 3-4 hours.
- Wash and soak rice flakes for 30 mins.
- Add sugar to the coconut water and keep it overnight for fermenting. (This can be done the previous night).
- Then grind rice, rice flakes, coconut gratings, salt and fermented coconut water (little at a time) to a fine paste. Remove it in a bowl and add the remaining fermented coconut water and Eno/yeast. Mix the batter well and keep it overnight for fermenting. The batter should be watery.
 |
| The batter |
 |
| Ingredients |
How to make the Appams:
 |
| Kadai being heated |
- Next morning, heat a wok or a non-stick kadai. Keep the flame, low to medium heat.
- Put a drop of oil on a kitchen tissue and smear the wok/kadai with it.
- Place a ladle full of the prepared batter in the centre of the kadai. Hold the handles of the kadai firmly and gently swirl it in such a way that a thin layer of batter is spread all around and the remaining batter collects at the centre. The swirling should be swift in one go; as the batter cooks very fast. (This takes a little practice). Once this is done, cover it with a lid for a minute or two. When the appam is cooked, it leaves the sides of the kadai. Hold it with your fingers (or use a spatula) and gently remove it from the kadai and place it on a plate.
- Follow the same procedure for the remaining batter.
- Serve hot with stew.
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| Appam is getting ready |
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| Appam served with stew |
Makes: 14 appams
Note:
- These are generally eaten with stew (potato or mixed vegetable stew).
- Kadais used for preparing appams, should not have a flat bottom.
Watch out for the stew
recipe in my next post.
