Ingredients
- 1 cup water
- 3 gm yeast
- 2 tbsp Sugar
- 1 cup grated coconut
- 2½ cups rice
- 1 cup idli rice
- A handful of flattened rice
- 2 tbsp oil
Appam is an authentic breakfast dish in Kerala. Made from a mixture fermented rice batter and coconut milk, appam is a popular dish across many south Indian households. Soft and lacy in texture, appam tastes great with vegetable stew or coconut milk.
Although the process of making and fermenting the batter is similar to how you will do it for dosa, appam in consistency and taste is quite different from the dosa. Fluffy in the center, and crisp on the edges, appam also tastes subtly sweet unlike the dosa.
Appam tastes great only when you have it warm or hot. Store it in a casserole if you are not planning to consume it as soon as it is made!
Health Benefits of Appam
From coconut milk to fermented rice flour and flattened rice, everything about appam is thoroughly healthy, so much so that, it can easily find its way to one of the healthiest breakfast dishes in the world!
Coconut is extremely rich in essential fats and dietary fiber. Fermented rice flour provides just the amount of energy to help kick start your day. Besides, fermented rice flour is incredibly beneficial for gut health too.
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How to make AppamHow to Proof Yeast
How to Make Appam Batter
Tip: You can soak rice overnight for softer appams. Using two different types of rice yiels in flavorful appams. Parboiled rice and raw rice in the ration of 1:2 work well for appams.
How to Make Appam
Tip: In Kerala, cooks recommend cooking these appams in earthen pots called ‘appachatti’ for an enhanced flavor and taste. If not ‘appachatti’ it is recommended to use a pan with handle, so twirling is easier.
Tip: Start from the center and try spreading the batter gently with a ladle if you have not mastered the trick of twirling the pan.
Tip: Not sure if the appam is completely cooked? Use a ladle to check if the appam slides off the pan easily. It is an indication that appam has cooked well.
Did You Know? Traditionally in Kerala, toddy is used instead of proofed yeast to ferment appams. Toddy is an alcoholic drink made from the sap of palm trees. |
Here are some dishes that will taste great with Appam. Try them today Coconut Milk |
