APPAM WITHOUT YEAST

Appam is a south Indian pancake made with fermented rice batter and coconut. It is a popular food in Kerala, Tamil nadu and Srilanka. It is eaten as breakfast or dinner.

INGREDIENTS

Raw rice                  1 tea cup
Coconut water       1 tea cup
Water                       1  1/2 tea cup
Sugar                        2  tsp
Fenugreek               1/2 tsp
Urad dal                   1 tsp
Coconut grated        1 tbsp
Cooked rice              1 tbsp
Salt to taste

METHOD  

Wash the raw rice, fenugreek and urad dal three times. Soak everything together in 1 teacup coconut water and 1 1/2 teacup water for 4-5 hours.

Add sugar, grated coconut, salt and cooked rice to the above ingredients and blend it in a blender to a smooth paste. The consistency of the batter will be thinner than dosa batter.

Ferment it for 4-5 hours.

Appam kadai. This type of nonstick pan is used to make appam. Both sides it has got handles which helps to swirl the appam batter.

Heat a non stick frying pan/kadhai and on medium to low heat  add a ladle of batter in the centre and swirl the pan around. Cover with a lid ,when the edges turn golden brown take it out into a serving plate. Do not flip and cook.

Serve hot with kurma /chutney /coconut milk/  chicken curry.

AHAAA APPAM

Appam is a south Indian pancake made from fermented rice and coconut. It is eaten mostly for breakfast or dinner.

This recipe is my own. I have been experimenting with lot of ingredients and so far I feel this recipe is almost perfect. I like my appam crispy on sides and soft in the centre.

INGREDIENTS

• Boil rice                       4 tea cup
• Coconut water            2 tea cup
• Grated coconut.          2 tbsp
• Sugar                            2 tsp
• Fenugreek seeds.       2  tsp
• Salt to taste

METHOD

Wash 4 tea cup rice and 2 tsp fenu greek seeds and soak together in 2 tea cup coconut water and 3 tea cup water for 5-6 hours.

Add grated coconut and sugar with the above ingredients and blend it into a smooth paste in a blender. Ferment it for 4-5 hours. Add salt and mix it well.

The batter consistency should be thinner than dosa consistency.

APPAM kadhai /pan. 

   

 Take a non stick pan and add 1 1/2 ladle of batter in the centre. Catch the handle and swirl  it to spread the  batter around. Cover it and cook on medium to low heat till the sides turn little golden brown. The appam will  be crispy in the sides and soft in the centre. Remove it to a serving plate.

Serve hot with vegetable/egg kurma or chutney.