kerala style appam is made with fermented rice batter and coconut milk. And most popular among Kerala breakfast recipes that are healthy and easy to make, Appam is a type of pancake It is also popular in Tamil Nadu and Sri Lanka.
Servings : 2 persons
Published date : November 12, 2018
Ingredients used in appam
• Water - as required.
• Dry yeast - 2 grams.
• Sugar - 2 teaspoons.
• Coconut grated fresh - 1 cup.
• Rice - 1-1/2 cup.
• Oil - 1 tablespoon.
Soak rice for 6hrs and blend in the blender by adding grated coconut, sugar to a fine paste.
Take warm water, add dry yeast and mix well then add to the batter and keep it for overnight.
Once the batter is fermented take appam tawa rub oil and pour the batterthen rotate and cover with the lid once it is done remove, repeat the same.
Cooking with images
Naral, Thengini kai
Appam is a famous dish from the cuisine of Keralaand is a popular breakfast dish served with coconutstew, sweet coconut milk or honey. Appam is a fermented flat Indian bread or can also be said a sort of pancake made out of rice and coconut. Appam is known by various names In TamilNadu, it is called as Aappam, Srilankans prefer to call as appa or hopper and Keralites call as Appam.
This dish is especially popular among the Syrian Christians community of Keralaand is said that Appam was adapted from the Jewish people who migrated to Kerala. Appam is a signature dish that is commonly prepared in every house and served at almost all restaurants. It has in fact become an identity of all Keralites. There are a variety of variations of Appam such as Palappam, Velayappam, Wheat appam, Kallappam, Tuna appam, Vatayappam, Achappam and so on…. every appam has its own unique taste and is very deliciousand light to eat. Traditionally, the simplest of all is the Appam which is just made using rice flour, yeast and coconut milk.
Palappam is made by grinding riceand mixing with yeast and coconut milk. They are made in a special pan called palappam chatti. Kallappam is mostly made using Toddy and you can substitute it with yeast. It’s made with grinding rice, grated coconut, shallotsand cumin. They are made on a flat pan similar to pancakes.
Rice flour being the main ingredient in making of Appam is made from raw, uncooked, finely milled white rice. Rice flour is a staple in southEastAsia, Japan and southernIndiancuisines. There are mainly other wonderful dishes that can be made with riceflour which includes sarva pindi (spicy rice flour pancakes from Andhra Pradesh), Thakkadi (Rice Flour Dumplings in Spicy Mutton Curry), rice flour puttu etc. Rice flour in general can serve as a substitute for wheat flour and is beneficial for those people who are gluten intolerant or wheat allergy. Riceflour is also milder, lighter and easier to digest than wheatflour.
There are two main types of regular rice flour, brown and white rice flours. These flours differ in consistency, color and nutrient content. Both types are further categorized by grain size, variety and processing method. The texture of white riceflouris fine as opposed to brown rice flour, which has a coarse texture.
The plainappam or vellaappam is fairly neutral in taste and mostly served with some spicy condiment or curry. The vital point in getting a soft and perfect appam is fermentation of the batter. Usually the plain appam is served with Kadala curry, mutton stew or vegetable stew or egg roast in south central Kerala. In most of the breakfast items from the Keralacuisine are steam cooked like the Idli, puttu, idiyappam etc. It is believed that steamed foods are easily digestible and is fatless. This method of cooking reduces the loss of nutrients, is cooked well as well as it is very soft since cooked food retains its moisture.
Steaming makes the diet light and healthyand helps to manage your cholesterol. It is especially a great diet for the diabetic people, old and sick people. For preparing the appam, firstly soak rice for 6 hours and then blend in the blender adding grate coconutand little sugarto a fine paste. Take warm water in a bowl, add dry yeast and mix well. Add the yeast mixture to the batter and keep it aside overnight. Once the batter is fermented, take the appam tawa, rub some oiland pour the batter and rotate the pan in a circular motion (watch the video). Cover with the lid until done. Remove and serve.
This recipe is a simple and humble plainappam dish with no frills and thrills and can also be eaten on its own or served with anything you like. So, if you love eating steam cooking to lead a healthy life style then do try this dish, you’ll surely love it. Watch the making of the video to get a clear picture.
there's no need to add sugar. as an alternative to yeast, the edges of bread slices (the brown ones could be soaked in coconut water and ground. chenna curry, stew, coconut chutney, coconut milk and sugar etc.. all goes well with appam. instead o
No way! It is only called Appam not aappam. Aappam is a Tamil usage! Not sure about Palakkad - you may have a bit of Tamil influence. I can tell you that from Malappuram to Kasaragod it is called Appam! I am sure it's Appam in South Kerala too.