May
03
Appams are a traditional breakfast dish in Kerala. They are rice pancakes that are soft and spongy in the center and have a thin, lacy edge. They go well with just about any gravy, though they’re usually teamed with some kind of stew, either mutton or vegetable. Back in Mangalore, we eat them with chicken curry or spicy pork curry.
Appams are easy enough to prepare once you get a hang of it. Go ahead and try it, you’ll see what I mean :).
Ingredients
3 cups Idly Rice or Raw Rice
1 cup of shreddedCcoconut
1 tsp Fenugreek Seeds
1tsp Urad Dal
½ tsp Instant Dry Yeast
Salt to taste
Method
- Soak the rice, fenugreek and urad dal for about 6-8hrs.
- Drain the soaked rice and grind along with coconut to a thick paste. You can add either coconut water or plain water while grinding. However, add little at a time as the batter should be thick.
- Dissolve the yeast in 2 tablespoons of warm water and add to the batter along with the salt. Mix the batter.
- Leave the batter to ferment for at least 8hrs.
- Heat a small non-stick pan which is shallow. Using a deep ladle, take the batter and pour it gently onto the non-stick pan. Gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom.
- Cover the lid and cook for 1 minute till the edges become golden crisp and centre is soft. It is only required to cook on one side of the appam.
Serve hot with Vegetable Stew, Kadala Curry or Mutton Stew.