Appam is the fermented rice pancake a fermented rice pancake, is a specialty of the South Indian coastal state of Kerala. Not only in India, it is popular in Sri Lanka and other coastal countries. Christian communities make Appam on the special occasions. Often served with coconut flavored vegetable stew, also known as “appa”or “hopper”. Sometimes Appam is complemented with an egg.
- 3 cup: Rice-soak in water with daal
- 1 cup: Urad daal dhuli-soak for 4 hours
- 1 cup: Coconut-grated
- 1 tbsp: Methi dana
- Salt to taste
- An appam maker or a small, shallow kadahi- 6-8 diameter on top Oil to cook
- Drain the water out of the daal mixture and grind together with the coconut and salt.
- Leave to ferment 6-7 hours, or overnight.
- When fermented, add enough water to make it a pouring consistency.
- Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
- When hot, pour about L cup batter in the kadahi.
- Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
- Cover, lower the heat and cook, till the edges start lifting (about a minute).
- Uncover, ease out the appam thus formed and transfer on to a serving plate.
- Continue thus with the rest of the batter.
- You might have to grease again only after 3-4 appams
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