Appam is a traditional Kerala dish, which is a tasty lacy soft rice cake. It is mainly served for breakfast.
It is served with vegetable stew, kadalai curry, sweetend coconut milk, masi karuvaddu thokku (dry tuna thokku).
Appam is one of my favourite dish, usually made on weekends. The preparation is similar to dosa batter, which needs preparation and fermentation to be done. In this recipe I have not added yeast instead of that I have used coconut water ( the water we get while we break coconut). Since we are not adding yeast, it's good for kids.
Have given pictorial steps on following this u will get fluffy soft appam.
PREPARATION TIME: 10 hrs
COOKING TIME: 15 mins
TOTAL TIME: 10 hrs 15 mins
Raw rice (Pasai arisi) - 4 cups
Steamed rice - 1/2 cup
Coconut water - 1/4 cup
Wash raw rice three times and soak in water for 2 hrs.
Then grind the soaked rice and boiled rice together to a fine batter by adding little water.
Take the batter in a bowl, then wash the wet grinder and take that liquid in another bowl.
Heat the washed liquid in a stove by stirring it continuously, or else it may stick. Let the liquid get evaporated and come to a thick paste.
Allow them to come to room temperature. By this time take coconut water by breaking a coconut.
Once cooled down combine all together to a fine batter. Let them rest in a place undisturbed for fermentation. It might take 10-12 hrs. According to the climate the time may vary, for cold place it might take some more time since we are not using any fermenting agent. Once it's fermented you can see bubbles in the batter.
Take a Kadai and pour a laddle of batter once it is hot and rotate the kadai
Cover and cook for few seconds.
Serve the appam with sweetened coconut milk.
Wash raw rice and soak it in water for two hours.
Grind the soaked rice in a wet grinder with boiled rice. To a fine batter.
Wash the grinder with the residue of the batter. Cook this by continuously stirring.
This is called kappi. Allow it to come to room temperature.
Then mix it with the batter along with coconut water. Mix all together to a fine batter.
Allow to ferment it for 10- 12hrs. Add salt to taste and mix well.
In a kadai pour a ladle, cover and cook till it bubbles up.
Serve with coconut milk.
If you want to fasten the fermentation process, add little salt and sugar to the coconut water a day before grinding the batter. This is safe if you are giving for kids.
You also use soda or yeast.
If using yeast then add some sugar to yeast and add lukewarm water, mix them and allow the yeast to activate then add them while combining.