Appam – A south-Indian pancake
Appam is a type of pancake, established from South India, prepared with fermented rice batter and coconut milk, popular in Kerala, Sri Lanka, Tamil Nadu. It is eaten most often for breakfast or dinner. Thin and crispy around the corners with a soft fuzzy center. Appam bites are delicious if paired with vegetable stew for a healthful vegetarian breakfast.
Ingredients to be combined:
- Take 1 cup of regular rice or parboiled, or you can take half-half of both types equally. Soak both in water.
- 0.17 or 1/2 cup thick poha or cooked rice or inflated rice
- 0.33 0r 33/10 cup grated fresh coconut
- 0.5 cup water or as required for blending or grinding the batter
- 0.33 teaspoon instant yeast or ¾ teaspoon dry active yeast
- 0.33 teaspoon salt or add as required
- 1.33 tablespoons sugar or add as required.
- Wash rice in the water a couple of times.
- Soak rice in water for 4 to 5 hours.
- Remove all the water and drain completely. Add the wet rice, grated coconut, cooked rice or poha (aval or flattened rice), salt, and sugar to a blender jar.
- Add water and ground all the ingredients to a smooth batter.
- Transfer the batter to a medium to a large bowl.
- With Instant Yeast: Sprinkle the Instant yeast (or rapid rising yeast) all over the batter. Mix thoroughly and evenly. Wrap the bowl and set it aside to ferment for 1 to 2 hours till the batter doubles in size and has loads of air pockets.
- With Dry Active Yeast: Take about 1 to 2 tablespoons of lukewarm water in a bowl. Then add the dry active yeast, and stir to mix well. Add this yeast solution to the batter and mix thoroughly. Cover and keep aside for fermenting overnight or for 8 to 12 hours or more, depending on the temperature conditions. The batter will rise and increase in volume the next day.
- Heat a Kadai having a closed lid or an appam pan with holders at the sides. Spread some oil on the appam pan with a brush. If using a nonstick pan, then you don’t have to apply the oil.
- Spread a full of the batter about ⅓ to ¼ cup. Turn and rotate in a circle the pan to spread the batter. Keep the flame to medium-low as a high flame will burn the appam.
- Drizzle some oil on the sides if you prefer.
- Close the lid of the pan and let the appam cook and center rise. The base would become perfectly light golden with crispy sides.
- Lightly remove the cooked appam with a spatula. Make the remaining batches of appam this way.
- Don’t flip the appam to the other side.
- Keep the prepared appams aside.
- Serve the appam hot or warm with vegetable stew or egg curry.