South Indian cuisine is undoubtedly one of the most diverse regional cuisines we have in India. One look at all the rich stews, curries, pickles and breads is enough to prove it. Appam is one south Indian flatbread that has huge popularity. It is light, thin pancake made with rice flour, paired with everything from chicken stew to avial and ghee roasts besides all the rich accompaniments. Generally white in colour, appams are made in many different ways. While the traditional recipe involves rice, desiccated coconut, sugar, yeast and salt, but one can replace rice with semolina or soya too.  

From sweet and savoury, appams come in all sorts of flavours. For instance, have you tried the one with egg? Ottappam, known by different names in different areas such as Mutta Pathiri in Thrissur and Kutthappam in Kozhikode, is one such appam that is light, fluffy and replete with holes on its upper surface that gives the appam an additional crisp. Traditionally it is made in appam chatty, a clay pot (manchatty) but nowadays a non-stick pan with a tight lid is preferred in most homes. The best part about this appam is that you can prepare this in a blink of an eye with just about 3-4 ingredients depending upon what you want to experiment with.

 

Pair piping hot Ottappam with mutton or chicken stews, avials or just any chutney or pickle for a wholesome meal. The egg in this appam makes it even more fulfilling and protein-rich! Here’s the full recipe:

INGREDIENTS

Rice flour – 2 cups

Egg - 2  

Salt – as needed

Water – as needed

Method

1. In a bowl, mix salt and rice flour together well. Add eggs and knead well to combine well with the flour. Cover and set aside for 15 minutes.

2. Now transfer the flour to a blender, add half a cup of water and blend well. The batter should not be too thick or too thin. For the right consistency, add water little by little later.  

3. Pour the batter in a bowl, check consistency and mix well. Check salt.

4. Now heat the pan on medium low, pour a spoon full of batter to the center of the pan and swirl around thinly. If pores starts to appear, this indicates your batter is perfect to cook the rest. Pores don't appear if the batter is thin.

5. When ottappam is well-cooked, it starts leaving the edges. When this happens, using a laddle, slowly scrape out from the edges and remove the ottapam carefully without tearing it apart. It should be thin and soft.

6. Serve hot with your favourite curry.