Eh, you guys ever try appam before? It’s like, the most comforting breakfast ever, especially when the monsoon is going crazy outside! My grandma used to make them all the time. The slightly tangy taste, the crispy edges… *chef’s kiss* It’s seriously good stuff. Let’s get cooking, yeah?
Appam - The Kerala Rice Pancake Dream
Okay, listen up! This isn’t just any pancake, this is *appam*. It’s got that lacy, fermented goodness that makes your taste buds sing. We’re skipping the yeast today, because who has time for that, right? This recipe is perfect for those mornings when you just need a little something special. Trust me, your family will thank you. Imagine the aroma wafting through the house…mmmm! Just like back home. Let’s make it happen!
Ingredients
Alright, gather your things! Make sure you have everything on hand. Getting halfway through and realizing you’re missing something is the worst, right?
- 2 cups Raw Rice: Get the good stuff, the kind my aunties swear by. You know, the fragrant kind.
- 1 cup Cooked Rice: This is the secret to that soft, fluffy center. Don’t skip it!
- 1/2 cup Grated Coconut: Fresh is always best, but if you’re in a pinch, the dry stuff will work too. Just soak it a little first.
- 1/2 teaspoon Baking Soda: This gives it that little lift.
- 1 tablespoon Sugar: Just a touch to balance out the flavors.
- Salt to taste: Don’t be shy!
- Water: For blending and consistency. You’ll need about 2-3 cups, depending on your rice.
Instructions
Okay, now for the fun part! Don’t worry, it’s not too complicated. Just follow along and you’ll be a pro in no time. My grandma always said the key is patience… and a good non-stick pan!
- Soak the Rice: Soak the raw rice for at least 4-5 hours, or even overnight. This is super important for a smooth batter.
- Blend it Up: Drain the soaked rice and add it to a blender along with the cooked rice, grated coconut, and about 1 cup of water. Blend until you get a very smooth batter. Like, seriously smooth. No grainy bits allowed!
- Ferment the Batter: This is where the magic happens! Pour the batter into a large bowl, cover it, and let it ferment for at least 8 hours, or preferably overnight. The longer it ferments, the tangier it’ll be. Keep it in a warm place, but not too hot.
- Adjust the Consistency: After fermentation, the batter will have risen and will be a little bubbly. Add the baking soda, sugar, and salt. Mix well. Add more water if needed to get a batter that’s pourable, but not too thin. It should coat the back of a spoon.
- Cook the Appam: Heat a non-stick appam pan or a small wok over medium heat. Grease it lightly with oil. Pour a ladleful of batter into the center of the pan. Gently swirl the pan so that the batter spreads out, forming a thin layer around the edges. Cover the pan and cook for about 2-3 minutes, or until the edges are golden brown and crispy, and the center is cooked through. You should see little holes forming in the middle.
- Serve and Enjoy! Carefully remove the appam from the pan. Serve hot with coconut milk, stew, or vegetable curry. My personal favorite is with a simple egg curry. So yummy!
See? That wasn’t so bad, was it? Now go impress your family and friends with your amazing appam skills! And don’t forget to tell them your “secret” ingredient is love! Haha! Enjoy la!
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Traditional Appam Recipe, Appam Recipe Without Yeast, Homemade Appam
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Traditional appam recipe, appam recipe without yeast, homemade appam. Traditional appam recipe, appam recipe without yeast, homemade appam …