Sunday, September 27, 2009

Kerala Appam (Hoppers) ... A coconut-less version

Appam
Appam is one of the favourite breakfast items in Kerala, made from rice.

It makes great combinations like "Appam & chicken curry", "Appam & Egg roast", "Appam & Veg stu" or even the simple "Appam & coconut chutney".


Coconut /coconut milk/coconut water/tender coconut etc are  all  used in the land of coconut trees, Kerala(കേരളം) to make Appam tastier. Even Toddy ( known locally as "Kallu" (കള്ള്),  a kind of beverage made from coconut) is used in some places to make appam which is then called "Kallappam".

The Appam recipe I am posting here is one without using any of the coconut derivatives. I started trying to make Appam without coconut mainly because of the lack of availability of fresh coconuts here. Now this version seems to be easier for me than the ones I used to try when I was in Kerala.

Ingredients
  1. White Raw Rice                      - 2 cups
  2. Cooked brown rice                 - 1 cup
  3. Sugar                                       - 1 Tbsps
  4. Yeast                                        - 1 tsp
  5. Lukewarm water                   - 1/4 cup
  6. salt                                           -  as per taste
Preparation
  1. Wash and Soak the raw rice in water for 2-3 hours.
  2. Now mix the raw rice and the cooked rice well. 
  3. Using a mixer grind the rice to a smooth paste adding enough water to grind it properly. ( not too much of water ).
  4. Take this mixture in a large bowl. ( This mixture will be kept for fermenting, so need to keep space for expanding of the batter).
  5. Put yeast in lukewarm water along with sugar and keep it aside till it is fermented.( It takes approximately 5 mins)
  6. Add the risen yeast mix to the rice batter and stir well. 
  7. Keep the batter in a large vessel closed with a lid to give room for it to double in measure. Keep it undisturbed for about 8-10 hrs.
  8. You can see the Appam batter doubled in size after the time.
  9. Just before start making Appam add  salt to the batter and stir well.
  10. Heat the Appachatti ( A special type of shallow pan used for making Appam , which makes appams thicker at the middle and thinner towards the edges ). Smear the pan with very little oil (I dont use oil at all when using non stick Appachatti) and pour 1/4 cup of batter and twist the Appachatti by holding its handles to get it spread around the pan.
  11. Close it with a lid and cook in medium flame. It takes about 2 mins for the Appam to get cooked. Take it from the pan slowly using a spatula without getting the edges broken.


 Appam is ready to be served with the curry of your choice.


If you dont have an Appachatti, you can make appam as you make dosa/crepes in a flat pan. Close it with a lid and turn it over to get the other side also done in this case.


Note
Generally, appam batter needs 8-10hrs for fermentation  and 1-2 hrs for soaking the rice before making the batter. 
So take this time into consideration while thinking to make Appam. 

4 comments:

  1. kalakki...

    njan ithu bhaviyil arkengilum forward cheyyam!!!!

    ReplyDelete
  2. I want to know how to make the chamanthi and how to make iddiyappam :P So next time please :D

    ReplyDelete

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