wellhealthorganic.com Appam: Appam, also known as “palappam,” are delectable, airy pancakes or hoppers originating from Kerala cuisine. Crafted from a blend of ground, fermented rice, and coconut batter, these pancakes boast a delicate, lace-like texture and a fluffy interior. With a crispiness at the edges and a pillowy soft center, appams make for a delightful pairing with vegetable stew, creating a fulfilling vegetarian breakfast. Notably, they cater to diverse dietary preferences as they are both gluten-free and vegan.
Appam
Ingredients:
- 1.5 cups regular rice or a combination of parboiled and regular rice
- 2 cups water for soaking
- ¼ cup thick poha (flattened rice) or cooked rice or puffed rice
- ½ cup grated fresh coconut
- ¾ cup water or as needed for batter consistency
- ½ teaspoon instant yeast or
- ¾ teaspoon dry active yeast
- ½ teaspoon salt, or to taste
- 2 tablespoons sugar, or to taste
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Instructions:
- Rinse the rice thoroughly with water.
- Soak the rice in water for 4 – 5 hours.
- Drain the water and transfer the soaked rice to a mixer-grinder or blender jar. Add grated coconut, cooked rice or poha, salt, and sugar.
- You have the option to soak the aval or poha separately for 30 minutes, or you can add them directly to the blender after rinsing with water.
- Add water and blend all the ingredients until they form a smooth, pourable batter.
- For Instant Yeast: Sprinkle instant yeast over the batter, mix thoroughly, cover the bowl, and allow it to ferment for 1 to 2 hours until it doubles in volume and develops air pockets.
- For Dry Active Yeast: Dissolve dry active yeast in lukewarm water, then add it to the batter, mix well, cover, and let it ferment overnight or for 8 to 12 hours, depending on temperature conditions.
- Heat a kadai or appam pan and spread some oil on it. If using a non-stick pan, skip oiling.
- Pour a ladleful of batter onto the pan and gently swirl it around to spread evenly in a circular shape.
- Drizzle oil around the edges if desired.
- Cover the pan and cook the appam until the base turns light golden with crispy edges.
- Gently remove the cooked appam with a spatula and repeat the process for the remaining batter.
- Keep the prepared appams covered with a kitchen towel to retain warmth.
- Serve the appams hot or warm with vegetable stew or sweetened coconut milk flavored with cardamom powder.
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By following these steps meticulously, you can savor the authentic flavors and textures of Kerala’s beloved appams.