Kerala Appam Recipe with Yeast | Kerala’s laced rice pancakes

Facebook0
Facebook
Pinterest70
Google+304
Instagram0
Follow by Email
RSS
YouTube0
YouTube

Appam

After posting Kerala’s veg stew recipe, it’s very obvious for me to post appam recipe which goes perfectly with veg stew. Appam is Kerala’s laced rice pancakes which are made from rice flour in a special pan called appa chatti(mini wok made of iron). After yesterday’s post I got a lot of request from readers for appam recipe.

Appam

Appam and coconut milk flavored with cardamom and sweetened with little sugar is a heavenly combo. One can’t just stop eating it. It’s light, packed with delicate flavors and yet very satisfying. A good variety of south Indian delight. A perfect breakfast dish.

Appam

Though appams are very easy to make, they take a little practice to perfect it. There is no short cut way to making appams. The ingredients have to be soaked, ground and fermented.

Appam

When you make appam in the traditional appa chatti(the non stick mini wok made of Iron) you get Appam that is golden and crispy on its thin edges and cooked and fluffy at the bottom which resembles a small basket. I love those more than the ones made in non stick pan. Though the non stick pan makes pretty good appam, getting the crispy edges is hard. Since I don’t have the traditional appam pan, I used non stick one.

From what I understand great grand mothers used to make appam with coconut toddy which helps in fermentation and also enhanced the taste and flavor of the appam. People used to love that boozy feeling one gets after eating appam, later on toddy got replaced with yeast.  if you add yeast , fermentation time required is about 8-10 hours depending on the climate. If you want just the natural fermentation, one has to leave it for 18-20 hours..

Appam

Here’s appam recipe with yeast

Ingredients:-
Raw Rice – 1½ cup
Coconut (grated) – 1/2 cup
Yeast – ½ tsp
Salt – to taste
Sugar – 1 1/2 tsp
Cooked rice – ½ cup
Instructions:-

1. Soak rice for about four hours and drain the water completely.

DSC_0155

2. Add cooked rice, grates coconut and soaked raw rice and grind until fine.

DSC_0156 DSC_0158

3. Put yeast and sugar in 1/2 cup warm water and leave it aside for 10-15 mins. Add this to the grounded mixture. Mix well.

DSC_0159 DSC_0160 DSC_0161 DSC_0162

4. Leave the mixture in warm place for about 8 hours to ferment. Perferrably over night.

5. Next day morning, add salt to taste and mix.

DSC_0163 DSC_0164 DSC_0165

6. Heat appam pan. Add 2-3 drops of oil. Spread it with a clean kitchen cloth. Pour a laddle full of batter into the pan and swril around to spread the batter evenly all over the pan. Leave it to cook covered until you see the edges are leaving the pan.

DSC_0180 DSC_0182 DSC_0183 DSC_0184 DSC_0185

7. Remove the appam from the pan and serve it hot. Appam and veg stew to gather…BLISS. The best break fast dish which is so light, with delicate flavors and yet so satisfying.

DSC_0186

You may also like...

4 Responses

  1. How does it taste?? Uttapam?

    • jyothirajesh says:

      Oh no Dolphia. It’s not at all like uttapam.. appam is more soft, delicate and very light.. and it’s very delicious.. :D

  2. Rashi says:

    Thanks for this recepie.. I have been searching easy to cook recepie of appam… :) can we cook it on tava?

    • jyothirajesh says:

      Rashi… Traditionally cooking appam on tava is not a way at all… but I have seen some people making appam on tava…but the texture of the appam is not going to as it is supposed to be when made on tava

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Enjoy this blog? Please spread the word :)