Appams are unpretentious and simple looking, but are an indispensable part of any Malyali meal. A staple in most of Kerela’s households, this is an easy to master dish and makes for an excellent pairing with most of the curried dishes of the South-Indian cuisine.
Rice (soaked overnight) 1 Cup
Grated Coconut ½ Cup
Sugar 2 tsp
Yeast ¼ tsp
Salt 1 tsp
Water ½ Cup
1.Blend together the rice and coconut in a mixer, till a smooth paste-like consistency is achieved.
2. Make Kappi- take a ladle full of above mix, add half a cup of water and cook it on a low flame until it thickens. This becomes the agent for fermentation process, as enumerated in the next step.
3. Cool the paste in step 2 completely and add it to the remaining rice and coconut mix. Add the yeast and sugar, mix well. Cover and leave it to ferment for 8-10 hours, preferably overnight.
4. After it has been fermented, the batter will be bubbly/ frothy. Add salt and adjust the consistency by adding water (if required), so that it is pourable. Should not be too thin or too thick.
5. Appams are traditionally prepared in an “Appachatti”, but a thick bottomed wok (kadai) would also work.
6. To make the appam, take two ladles of the fermented batter and add it to the wok. Immediately after adding, turn the wok around so that it spreads and forms a round. Cover it and let it cook on a low flame for 3-4 mins.
7. The edges of the appam will start leaving the sides of the wok once its done. Use a flat spatula to carefully take the appam out of the wok.
The size of an appam can be reduced/ increased as desired. Use the required quantity of the batter accordingly.
Always add the salt in the end, just before you start cooking the appams. If added before that, it slows down the fermentation process, and the consistency of the batter will suffer.
Appams can be browned and made crispy on the edges, if desired. For this, leave the appam in the wok for an extra 30 seconds, but keep an eye so it doesn’t burn.