Make Kerala Style Appam At Home With This Easy Recipe

The South Indian dish appam, often spelled aappam, is a form of thin pancake. It is traditionally prepared in an appachatti, a deep pan resembling a wok, using fermented rice batter and coconut milk. It is a component of the Tamil and Keralan cuisine that is popular in Tamil Nadu, Kerala, and northern Sri Lanka. The most popular times to eat appam are either breakfast or dinner, typically with an egg topping. With curries and chutneys, this traditional South Indian dish is frequently consumed. This is how to make this well-known recipe at home using items that are readily available. Rice flour, sugar, dry yeast, and coconut are all you need to make this simple recipe the old-fashioned manner. However, you can spice up the traditional sweet Appam dish if you get tired of it by adding some salt and red chilli powder to suit your taste. In fact, if you want to spice things up even more, you may add some oregano flakes on top and garnish the appams with some grated cheese.

We are confident that your guests will adore the fusion spin on this classic South Indian dish. When compared to the typical Aloo Parathas and Chapatis, Appam makes for a perfect, balanced meal for those who are concerned about their health. It is also quick and simple to prepare. Both the sweet and savoury variations of this classic meal have their own distinctive flavours, and they are best enjoyed with filter coffee and other savoury foods. You might pack appam for your child's lunchbox or even a potluck as a beautiful meal. There is no set time for enjoying this decadent delicacy. Since it cooks quickly, appam is the ideal go-to food.

• 1 kilogram boiled rice
• 1 teaspoon dry yeast
• 4 cup water
• 2 cup grated coconut
• salt as required
• 1 teaspoon sugar

Method

• One kilogramme of rice should be soaked in a big bowl for around five hours, and then the water should be drained away.
• After the rice has been soaked, add the soaked rice and 2.5 cups of water to a pressure cooker set to medium heat. After one whistle, seal the cover and pressure-cook the rice. After cooking, open the cover and allow the steam to escape naturally.
• Take cooked rice and grated coconut and combine them in a blender. Then grab a bowl and fill it with water, salt, dried yeast, and sugar. For 30 minutes, leave the mixture alone. Mix both components thoroughly and combine them after a half-hour. Your appam batter will be ready once the batter has fermented for about 8 to 9 hours.
• Spread the ingredients in a pan over a medium flame. Now place a lid on the pan and heat it for 3–4 minutes before turning the heat down to low. The appam is now ready; eat it with the curry of your choice.