Appam is a popular dish of Kerala. Some consider making appam is a difficult task, but in reality it is not so. With a little bit care fluffy and tasty appams can be made easily at home. Many brands of instant appam mix is available in markets. But I would recommend to follow this recipe instead of instant appam mix.
Ingredients for Appam
Raw Rice- 2 cups ( 400 g )
Grated coconut – 1 cup
Cooked rice- 2 tablespoon
Water - 1/4 cup or coconut water
To prepare yeast solution
2 teaspoon dry yeast Warm water -1/4 cup Sugar – 2 teaspoon
Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface / yeast granules are dissolved and well risen. Always use fresh yeast. Yeast solution will be double in size after 20 minutes.
To prepare Appam batter:
Grind raw rice, grated coconut and cooked rice together. Batter should not be too watery. You can add 1/4 water /coconut water while grinding. Add yeast solution and mix it well. Keep aside for fermenting for 6 - 8 hours or overnight. Appam batter will be double in size after fermenting. Do not refrigerate appam batter during fermenting. Appachatti is used to make Appam.
1, Heat non stick appachatty.
2, Grease the appachatty with little oil.
3, Pour one ladleful of appam batter to the appachatty.
4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape .
5, Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and centre soft . Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar .
Egg Roast ( Mutta Roast )
The mutta roast prepared and served in hotels are loaded with overdose of oil and chillies which may enhance the taste but is not good for health. Here I’ve tried to minimize both. While boiling the egg care should be taken not to over boiled the egg which will leave a black / unpleasant coating on the yolk. Some people prefer duck eggs. Another option is to add half cup of thick coconut milk in the final stage, which will give a completely different taste. Those who like vegetarian option along with appam can use soy chunks instead of egg. Other combination for appam is stew ( vegetable / mutton / chicken ) ...
You will need
3 boiled eggs 2 tablespoon oil 6 onions, finely sliced 2 spring curry leaves 2 green chillies, slit lengthwise 1 - inch piece ginger, finely chopped 6 cloves garlic, crushed 1/2 cup ( 100 ml ) water 1 teaspoon salt ( or to taste )
1 1/2 teaspoon red chilli powder 2 teaspoon coriander powder 1/2 teaspoon turmeric powder 2 tablespoon water
Mix spice powders with water and keep aside.
In a pan or kadai, heat oil. Add sliced onions and fry till golden brown on a medium heat ( approximately 15 - 20 minutes ).
Add chopped ginger, crushed garlic, curry leaves and slit green chillies. Mix well and saute for 5 - 8 minutes.
Add diluted spice powders and saute for 5 - 8 minutes or till the raw smell goes.
Add 1 cup water ( 100 ml ) and salt. Cover with a lid and cook on a low heat for 20 minutes or until done ( the gravy thickens / fragrant / golden brown in color ).
Gently add boiled eggs and mix well with onion gravy ( eggs are well coated with onion gravy ) and cook for 5 minutes on a low heat.