DISH NAME : APPAM (HOPPERS)

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Description

Appam, is a common term used for hoppers in Kerala. This breakfast hoppers can be again divided into 2, palappam & vellayappam. Though most people use the term appam interchangeably to denote either, palappam or vellayappam. I think paalappam can be used for hoppers that use coconut milk rather than ground coconut. Whereas vellayappam uses ground coonut and shallots and cumin. In earlier days tody was used to fement appam which has been replaced by yeast in some cases baking soda. Non availability of tody these days gave way to yeast and baking soda. Earlier almost all households used to tap toddy from the coconut tree in their farm lands. Home made toddy from coconut water can also be used.
In this recipe, the traditional cooking of a little of rice flour to give softness (in local parlance known as 'kappi kachal') is replaced by using cooked white rice.

Note

1) I have used roasted rice flour known as appam flour.
2) I like appams to be a little sweet and so has used more sugar.
3) I have used instant yeast. If you are using active dry yeast, activate yeast by adding it to lukewarm water and 1/2 tsp. sugar. When it bubbles up add to rice flour.
4) There are non stick appam pans, and also iron ones. I use well seasoned iron appam pan. If you are not sure go for non stick one.

Method

1) In a blender add all the ingredients together and blend to a smooth batter.
2) Batter should be thicker than milk.
3) Keep aside in a big vessel, with loose fitting lid, to ferment for 7 to 8 hours. After fermentation batter will rise & froth well.
4) Heat an appam pan (shallow small pan) on medium flame.
5) When moderately hot, grease the pan, and pour a ladleful(approximately 1/4 cup) batter and holding both handles of the pan, gently swirl the pan. Sides will be thin & lacy whereas middle will be thick and spongy.
6) Cover with a lid. After about a minute, open the lid and if the sides are turning slightly golden, gently lift the appam out of the pan.

Serving Suggestions

Serve with any gravied curry. The best combinations are egg roast/ curry ,chicken/ mutton/ veg stew .