Appam is a morning meal from Kerala, a state in South India. This appam is made using rice flour and coconut batter with quick yeast. Traditional appam dishes don’t need to be soaked or fermented to produce this delicious dinner, and it just takes 25 minutes to get ready. The following are the procedures necessary to make this quick Kerala-style appam to give you a better sense of what is required.
What is Appam?
South Indian appam, also known as pal appam, is a delicate, soft pancake that is particularly famous in Kerala, Tamil Nadu, and Sri Lanka. Traditionally, appam batter is made by soaking and grinding Rice, dal, fenugreek seeds, and coconuts for a long time. Then, the batter is left to ferment overnight so that it may be used to create appams, a traditional South Indian dish. Prepare this appam in an appachatti or appam pan for the best results.
In the past, toddy (palm wine) was used as a fermenting agent for Kerala’s traditional appam/pal appam batter. Specifically, it aids in the creation of spongy and soft appam. Since today isn’t widely accessible, yeast and baking soda have been used to replicate the dish’s flavor and aroma.
- Rice Flour- 2 cups
- Shredded Coconut-¼ cup
- Brown Sugar- 2 teaspoon
- Cooked Rice- 1 cup
- Warm water- 1 cup
- Rapid Rise Instant Yeast- 2 teaspoon
- Salt, as needed
Rice flour, cooked Rice, and shredded coconut are added to the blender in addition to the yeast and warm water.
Make a smooth batter by pulverizing everything.
Ideally, the batter should have a somewhat emulsified texture.
For 15 minutes, transfer the batter to a bowl, seal it, and let it rest.
Once you remove the top, you will see that the batter has risen and fermented wonderfully.
Pour two spoons of batter into an appam pan over medium heat and tilt the pan to distribute the batter out.
Appams should be cooked for 2 to 3 minutes in a lidded frying pan.
Wait for the edges to firm up before removing the lid.
Once you’ve gently removed the appam from the appam pan, it’s time to eat it.
Instructions for Making Appam in Tava
A spoon full of appam batter should be spread out on the Tawa or pan and then sprayed with oil.
Cook the appam batter for 3 to 4 minutes with the cover on the pan.
Now that the lid has been carefully lifted from the pan, it is time to eat and savor your appam.
Most South Indian eateries and homes offer this appam as a breakfast or evening dish. To sum it up, this appam is fluffy, light, and a hearty way to start the day. They are nutritious but suitable for vegans and gluten-free diners alike.