Appam is a traditional breakfast recipe of Kerala which is tasty, soft and spongy in center and has a lacy border. Appam is prepared using rice flour, coconut and yeast or without yeast.
Today I am posting Appam using yeast. Serve Appam with vegetable stew, potato stew, fish curry, chicken stew, mutton curry or egg roast it tastes YUMMY!!!
Children love to serve Appam with slightly sweetened coconut milk or with plain milk and sugar.
Let’s go thru the process of preparing this yummy recipe:
Par-boiled rice 2 cups
Coconut grated 1 cup
Cooked rice 1 cup
Urad dal 1 tbsp
Salt 1 tsp
Ghee/oil 4 tsp
For Yeast Solution:
Dry Yeast 1 tsp
Lukewarm water 4 tbsp
Sugar 1 tsp
Procedure for preparing APPAM:
- Drain and soak the rice and dal separately for 6 hours.
- Grind the rice along with urad dal, coconut grated and cooked rice to a fine thick paste. Do not add too much water. Coconut water may be preferably used instead of water for grinding. Pour the batter into a vessel.
- For Yeast Solution: Take 1 tsp of dry yeast in a bowl, add to it 4 tbsp of lukewarm water and add 1 tsp of sugar. Mix well and keep it aside for 5-10 minutes.
- Add the yeast mixture to the batter along with salt and mix well.
- Allow to ferment overnight at room temperature or for at least 8 hours.
- Heat a non-stick appam chatti. Pour a big spoonful of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the centre. Just sprinkle ½ tsp of ghee/oil around the appam.
- Cover the lid and cook each appam on medium heat for about 1-2 minutes or till the edges have become golden crisp or when the edges start coming of the pan and the center is soft and spongy.
Soft and Spongy Appam is ready to be served with potato stew, vegetable stew, Kerala fish curry, mutton curry or chicken curry.
- You can increase the sweetness of appam by adding more sugar to the batter.
- While preparing appam sprinkle ghee it gives a good flavor to appam.