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Appam


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Kerala is famous for appam and coconut stew. This recipe makes it easy to cook a difficult dish.

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Preparation Time: 
Cooking Time: 
Makes 10 to 15 appams.
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Ingredients


1 1/2 cups raw rice (chawal)
1 coconut
2 tsp sugar
1/3 cup Steamed Rice
1/2 tsp dry yeast
ghee or oil for frying
salt to taste

Method
  1. Wash and soak the rice for 6 hours. Drain.
  2. Grate the coconut, add 2 cups of water and take out coconut milk. Strain.
  3. Grind the raw rice and cooked rice in a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.
  4. Mix the yeast with a little warm water, add to the rice paste and mix very well. The batter should be dropping consistency.
  5. Cover and keep for 2 to 3 hours.
  6. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick.
  7. Cover and cook for 1 minute. The middle part will be fluffy. The sides will be thin and crisp.
  8. Repeat for the remaining batter.
  9. Serve hot with coconut stew and coconut chutney.
RECIPE SOURCE : Tava CookingBuy this cookbook
1 review received for Appam
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Leena_Dhoot, January 01, 2011

I never thought I will be able to pull off a dish as difficult as appam, but this recipe is like a helping guide at all steps! Thanks for this! I loved it.
2 of 3 members found this review helpful

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Reviewed January 01, 2011 by Leena_Dhoot

I never thought I will be able to pull off a dish as difficult as appam, but this recipe is like a helping guide at all steps! Thanks for this! I loved it.

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2 of 3 members found this review helpful
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