Kerala Appam

Servings

4

Ready In:

30 mins for preparation

8 to 10 hours for fermentation 

 

Author:

Sandhya

Ingredients

  • 2 Cups of (any rice like sona masuri) soak in water for 6 hours
  • 1 Cup paraboiled rice/idli rice
  • Freshly grated coconut 3/4 cup
  • 1/2 Cup of cooked rice or poha
  • Salt to taste
  • Water as required for grinding
  • 1 Tsp of oil for rubbing the pan

Making yeast mixture for fermentation:

  • 1/2 Tsp active yeast
  • 1 cup of water
  • 2 Tbsp sugar

Step by Step Instructions

  • Soak both regular rice and idli rice along with grated coconut or you can also (add grated coconut without soaking to the rice mixture) while grinding the mixture. Soak the above for about 6 to 7 hours.
  • Drain the water from the rice (idli rice+sona masuri+grated coconut) and blend it with soaked poha, if you haven’t soaked the grated coconut with the rice you can add the grated coconut while blending it aswell, form a smooth batter,by adding little by little water.
  • The ground batter need not be too smooth. It must be like dosa batter but a little thick consistency.
  • Now take a small pan and add 2 cups of water , take 2 tbsp of prepared batter and pour over pan along with 2 cups water, on medium heat keep stirring the batter (it forms a thick mixture consistency) and transfer the prepared batter into appam batter. (This step is optional if you are confused as to how to do it you can skip this step and directly go to 2 steps from here, Mix well..)
  • Mix well and make sure the batter combines well with water,now turn on the stove on medium flame and keep stirring.
  • Transfer the prepared cooked batter into appam batter.
  • Mix well making sure there are no lumps.
  • This batter should not be too runny nor too thick like a dosa batter. It should be a slightly thick pouring consistency.
  • Take a bowl and pour 1 cup water dissolve the sugar and pour the yeast and set it to rise for about 10 mins.
  • Once you see the rise,pour the yeast mixture into the appam batter mix well, place a lid and ferment this batter over night.
  • You will see the batter doubling.
  • At the time of preparation, add salt and mix well.
  • Now heat the pan on low heat,to avoid stickyness you can rub the pan with half cut onion by pouring few drops of oil.
  • Pour 1/4th cup of batter into the pan lift the pan and twirl the pan to spread the batter in a circular motion.
  • You should see more batter in the center than on the sides, now place back the pan on stove, cover with the lid and cook for 3 to 5 mins keep checking, it forms bubbles.
  • You will see the edges loosening when it is cooked now slowly remove the appam with the spatula.
  • Prepare appams with the rest of the batter.
  • Once done serve hot with vegetable stew, chicken curry or egg Masala.