Okay, so I stumbled upon this recipe the other day, and I’m honestly so excited to share it! It’s for something called Appam, and apparently it’s a popular dish from Kerala, India. I’d never heard of it before, but the pictures looked absolutely divine – these lacy, bowl-shaped pancakes that just scream “sophisticated brunch.” You know I love a good brunch project!
Appam: A Delicious Kerala Staple
Get ready to try something new! Appam are a type of pancake originating from the Indian state of Kerala. They’re known for their crispy edges and soft, fluffy center. They’re traditionally served with stew or chutney, but honestly, I think they’d be amazing with just about anything! Let’s get started on how to make this delicacy!
Ingredients You’ll Need
- 1 cup raw rice (preferably Kerala rice, but any short-grain rice will work)
- 1/2 cup cooked rice
- 1/2 cup grated coconut
- 1/2 teaspoon instant dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup coconut milk (or water, if you prefer a lighter flavor)
- Oil, for greasing
Let’s Get Cooking: Step-by-Step Instructions
- Prepare the Rice Mixture: First, you’ll need to soak the raw rice for at least 4 hours, or preferably overnight. This will help soften the rice and make it easier to grind. After soaking, drain the rice well.
- Grind the Ingredients: In a blender or food processor, combine the soaked rice, cooked rice, grated coconut, and a little bit of the coconut milk (or water). Grind everything into a smooth batter. You might need to add more liquid to get the right consistency. It should be similar to pancake batter, but slightly thinner.
- Activate the Yeast: In a small bowl, mix the instant dry yeast with the sugar and a tablespoon of warm water. Let it sit for about 5-10 minutes, or until it starts to foam. This indicates that the yeast is active.
- Combine and Ferment: Add the yeast mixture to the rice batter, along with the salt and the remaining coconut milk (or water). Mix well. Cover the batter and let it ferment in a warm place for at least 8 hours, or overnight. The fermentation process is crucial for the characteristic sour flavor and light, airy texture of Appam.
- Cook the Appam: After fermentation, the batter should have increased in volume and have a slightly bubbly appearance. Give it a good stir. Heat an Appam pan (or a small, heavy-bottomed skillet) over medium heat. Grease the pan lightly with oil.
- Pour the Batter: Pour a ladleful of batter into the center of the hot pan. Gently swirl the pan to spread the batter thinly around the edges, leaving the center slightly thicker.
- Cover and Cook: Cover the pan and cook for about 2-3 minutes, or until the edges of the Appam are golden brown and crispy, and the center is cooked through. The center should be soft and fluffy.
- Serve and Enjoy: Gently remove the Appam from the pan and serve immediately. They’re traditionally served with vegetable stew or coconut chutney, but feel free to experiment with your favorite toppings!
Honestly, I’m already dreaming of serving these with a poached egg and some hollandaise sauce. Or maybe some smoked salmon and cream cheese? The possibilities are endless! I can’t wait to try this recipe and put my own little spin on it. Let me know if you give it a try, and tell me what toppings you use! Happy cooking!
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Appam Recipe, How To Make Appam - Kerala Appam Recipe | PDF | Cuisine
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