AAPPAM

Kerala style appam can be made with yeast or without yeast.  The original recipe is made with the toddy i.e Kallu.  But it is very difficult to get the fresh toddy hence we can make it with yeast or without yeast.  The purpose of adding the yeast or toddy(kallu)  is to help the batter to rise in the centre  of the  appam.

The appam is served with Potato Stew or kadala curry or any curries veg or non veg.  It is a healthy breakfast.  I used to have with the thenga chammanthi also. (coconut red chutney).  Here I have made this aappam without yeast.  I personally try to avoid, yeast, baking soda etc. but when it is required, we have to add it,if there is no other alternative.

Some people are allergic to urid dal and cannot consume the same.  This recipe is useful to such people as they would love it since it is minus urid dal.

Whenever you visit Kerala, do not miss this dish.

Let us look at the recipe now:

video

Ingredients:

1 cup raw rice

1/2 cup boiled rice

1/2 cup fresh coconut grated

1/4 tsp  fenugreek seeds

1/4 tsp fennel seeds (or you can add bit cardamom powder)

1 tbsp sugar

a generous pinch of baking soda

salt as required

2 tbsp cooked rice

 Method:

Step 1

Wash and soak the rice, fenugreek seeds for 4  hours minimum.

Step 2

Grind to a smooth paste along with rest of the items except baking soda.  Allow to ferment.  the fenugreek will help the batter to rise a bit and fermentation too.  the batter should be slightly thinner in consistency.  

Step 3

When you are ready to make the aappam, stir in the soda and  tablespoon of sugar  and keep for 5 to 10 minutes.

 Step 4

Pre heat the Appachatti or the appam pan.  I have a non stick kadai.  Grease with little oil and pour a ladle ful of batter in it and swirl the pan in circular motion to spread the batter.  The batter will be thick in the center and on the sides very thin like laze.  Cover the pan to complete the cooking for two minutes.  The sides will be bit golden brown and the centre will be steamed and cooked.

Now the aapm is ready to serve.

How to serve:

serve hot with kadala curry, stew, chutney etc.

THANKS FOR VISITING THE BLOG.  YOUR SUGGESTIONS ARE MOST WELCOME.

NOTE:  iF YOU ARE USING YEAST ADD 1/4 TSP YEAST WHILE GRINDING.