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| Appam~ Indian Flat Bread |
Holidaying in God’s Own
Country?
Want to know what you can
have for breakfast? The choices are myriad from idlis to dosas to Appams.
I was surprised when I was
researching Indian Flat breads that Appams, dosas make a part of flat breads. To
read about Indian flat breads you can check out here.
researching Indian Flat breads that Appams, dosas make a part of flat breads. To
read about Indian flat breads you can check out here.
Appams are very famous in the Kerala cuisine, an
Appam is a fermented rice pancake made of rice and coconut. Appam are eaten as a breakfast or dinner
mostly. Traditionally Appam is made using toddy to ferment the batter, but now
mostly yeast is used for this process. The batter usually needs about 8 hours or overnight to ferment. Good
Appam shape should be thin one the outside with a thicker center that is well
cooked and fluffy.
Appam is a fermented rice pancake made of rice and coconut. Appam are eaten as a breakfast or dinner
mostly. Traditionally Appam is made using toddy to ferment the batter, but now
mostly yeast is used for this process. The batter usually needs about 8 hours or overnight to ferment. Good
Appam shape should be thin one the outside with a thicker center that is well
cooked and fluffy.
Appam
Recipe Source: My Cooking Journey
Preparation time: about 8 hours
Cooking time: about 40 minutes
Difficulty level: easy
Ingredients:
Preparation time: about 8 hours
Cooking time: about 40 minutes
Difficulty level: easy
Ingredients:
- 2 ¼ cups raw rice (I used
sona masoori) - 1 cup grated coconut
- 1 cup cooked rice
- 1 tsp yeast
- 4 tsp sugar
- Salt to taste
Method:
- Soak the rice for about 4-5
hours or overnight. - Drain the soaked rice and
grind it well adding the coconut and the cooked rice along with it. - Grind it to a smooth batter.
The batter should neither be too thick or too thin. - In a bowl dissolve the yeast
in about ½ cup of tepid water and 1 tsp of sugar. - Let the yeast dissolve for about 10 minutes and
then mix it well to avoid any lumps. - Add the dissolved yeast,
sugar and salt to the batter and mix it well. - Keep it covered to ferment
for about 3-5 hours. - Once the batter is ready
gently mix it. - Heat the Appam pan (I used a kadhai/wok)
and if needed grease it slightly. If it is a non stick pan, you will not need
to grease it. - Pour a ladle full of batter
in the center of the pan and then holding the handles of the pan, swirl the pan
around to spread the batter. - Cover the lid on the pan and
let the Appam cook in low heat for about 2-3 minutes. - Once the bottom of the Appam
is crispy and the top looks cooked remove it and keep it warm. - Repeat the same with the rest
of the batter. - Serve it right away with a
spicy curry or stew.
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| Appam~ Indian Flat Bread |
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Hi! First time here? Well
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!
Appam and stew, just enough to finish my dinner happily, they came out super prefect Archana..
In Tamilnad,they call it aappam.Itis curved upwards on the rim.A very tasty item with chutney
Your appams turned out so fluffy and delicious.