Aappam/ Appam is very famous breakfast recipe in Kerala and southern part of Tamil Nadu. Aappam pancake is served with vegetable stew vegetable kurma and sweetened coconut milk.
Aappam is also referred as appam . Traditionally appam batter is fermented using Toddy (locally Kallu). However it is not easily available everywhere. So many people use yeast as fermenting agent. But I have used my grand mother’s formula of using tender coconut water with sugar to use as a fermenting agent. As a guidance, for every cup of rice you need 3/4 cup of tender coconut with 2 tbsp of sugar as fermenting agent.
There are many variations of appam recipes.. Out of these two are most commonly used.. 1.raw rice, grated coconut, yeast, cooked rice batter ,sugar and salt 2. raw rice, boiled rice, urad dal, fenugreek, cooked rice and salt. Some add baking soda and grated coconut also.
In my recipe there is no yeast, baking soda, urad dal or fenugreek. Recipe is very simple.
Ingredients for Appam
Raw rice – 1 cup
Grated coconut – 1/2 cup
Tender coconut -3/4 cup
Sugar – 2 tbsp
Procedure for Appam
Rinse and soak rice for 6 hours
Take tender coconut 3/4 cup. Add sugar in tender coconut and mix well. Keep aside for at least 6 hours.
After 6 hours, strain excess water from the soaked rice and transfer to wet grinder or mixer grinder. Grind to smooth batter.
Transfer 2 tbsp of rice batter to a vessel and add 8 tablespoon of water into it. Keep stove in low flame. Stir continuously and make semi paste now Cooked rice batter (koozhu) is ready.
Add koozhu at room temperature into rice batter and Add grated coconut and small amount of water. Grind and make smooth batter. Collect the ground batter in a big vessel. Please note that batter consistency should be thinner than dosa batter and thicker than rawa dosa batter.
Add sugar mixed tender coconut water that was kept aside aside for 6 hours or more to the batter. Add half quantity salt. Mix well and set aside for 12 hours to ferment
After 12 hours, the batter fermented nicely.. Add salt as required. Mix well Batter is in flowing consistency. Now appam batter is ready
Heat non stick appam pan in medium flame.( Apply oil if it is cast iron or iron appam pan). Take batter in a ladle and put it in the centre of the heated pan. Turn and tilt the pan in circular motion so as to to spread the batter in all sides. Cover the pan and let the aappam cook for 3 to 4 minutes till the base becomes nicely light golden in colour. Now aappam is ready. It is soft at the centre and slightly crisp in the corners . Serve hot with vegetable kurma.
Vegetable kurma is a side dish of vegetables and spices for taking chapati, roti,appam etc
Ingredients for Vegetable kurma
Beans, Carrot, Peas, Potato cut 250 g
Coconut grated 1/4 cup
Green chili 2 nos.
Grated ginger 1 tbsp
Grated Onion 1 no. chopped
Cinnamon 2 nos.(1 inch each)
Cloves 4 nos.
Cardamom 2 nos.
Black pepper coarsely ground 1/2 tsp
Cumin seeds coarsely ground 1 tsp
Boiled milk ½ cup
Mustard 1 tsp
Curry leaves 10 nos.
Oil 3 tsp
Preparation time 10 min
Cooking time 25 min
Makes 2 ¾ cup