Appam

The most delicious of Kerala dishes, Appam is one of the favorites even among us Mangaloreans for special occassions including Weddings. 

Ingredients :

Raw Rice : 5 cups
Cocount : 1/2
Sugar : 3 tsp
Yeast : 1/4 tsp
Water : 2-3 cups

 

Method:

Prepare Previous night :

COCONUT EXTRACT:

Grate coconut using a coconut grater.

Put this grated coconut in a mixie.

Grind it with a cup of lukewarm water to a fine paste.

Pour this paste into a strainer or a clean white muslin cloth.

Keep aside the first thick coconut milk that comes from straining.

To the squeezed out pulp add another ½ cup of lukewarm water and repeat the process to obtain second extract .

The same process is repeated to obtain the third extract.

Step 1: Prepare cocunut milk: 
Prepare some lukewarm water to extract the coconut milk.Take the scraped coconut and put it in the mixer . Pour the lukewarm water to it and grind it for 1 minute. Now extract the coconutmilk with the help of a strainer and keep it aside.

Step 2: Prepare batter:

Grind 1/2 of the soaked rice in little coconutmilk . While grinding add 2 teaspoons of sugar and 1teaspoon of salt.After grinding for 2-3 times add 1handful of cooked rice to it and grind it well.Pour the ground batter into a vessel.

Now put the remaining soaked rice in the mixer, add to it yeast, salt and sugar (or according to one’s requirement) . Grind for 2-3 minutes .Then again add the cooked rice and grind it to a smooth paste.Add this batter to the previous batter and mix properly.

Keep it overnight to ferment.

Next morning :

Step 3: Fry appam

Grease the appam pan with oil. Pour a ladleful of batter into the pan.

Hold the handle and swirl it to spread the batter in a circle to form a thin layer of batter on the edges and thicker base in the center.

Close the lid and fry the appam on low flame. Fry only one side for approximately 3 minutes. When done the edges become golden crisp and the centre soft and spongy; also the edges start coming off the pan.

 

 

 
 
Serve appam with stew or chicken curry.
 
appam
 
Note:
1. A well-fermented batter will form small holes all over the appam while cooking .
2. For added taste and better results, instead of greasing the pan with oil try the following method:
Fry the yolk of a egg in a table spoon of oil. Tie this with a piece of cloth. Squeeze out this oil into a saucer. This oil should be smeared on to the pan, before frying each appam.