appam-kerala-pancake-5083.jpg

Appam – Kerala Pancake

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by: The Smoky Kitchen






Appam is a type of South Indian pancake made with fermented rice batter and coconut milk. It is a popular food in South Indian states of Kerala and Tamil Nadu. It is also very popular in Sri Lanka where it is commonly referred to by its anglicized name as Hoppers. It is eaten most frequently for breakfast or dinner. It is called Chitau Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as Appa in Sinhala and Arpone in Burmese




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ingredients

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serves: 4

3 cups Raw/white rice -

1 cup coconut milk - 1/2 from freshly ground coconut

1/2 cup Rava/ Sooji/ Semolina -

1/2 tsp Active dry yeast -

1 Sugar - 1/2 tblspn + 1tsp

1 Salt - tspn

2 cups Water - + 1/4 cup

Nutrition Facts
Appam – Kerala Pancake

Servings Per Recipe: 4

Amount per Serving

Calories: 693

  • Total Fat: 6.2 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 4 mg
  • Sodium: 693.8 mg
  • Total Carbs: 141.3 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 11.8 g
  • Protein: 14.2 g
VIEW DETAILED NUTRITION

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preparation

appam-kerala-pancake-5083.jpg 1.  Wash and soak the white rice for at least 8 hours or overnight

2.  Mix yeast and sugar in 1/4 cup of warm water and keep it aside for 10 minutes.

3.  Boil the rest of the water, add rava and mix well till rava is cooked.

4.  Grind the soaked rice till smooth without adding much water.

5.  Add the coconut milk, yeast mixture, rava mixture, salt and sugar to the rice mixture and mix well.

6.  Keep it in hot place for fermentation for 8 hours ( preferably in oven).

7.  Heat the non-stick appam pan on medium flame for 2 mts. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.

8.  .Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.

9.  The edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges.

10.  Serve hot with egg curry, vegetable korma or pal cuury.

11.  Note: Cool the rava mixture completly before mixing.

Cooks' note:
Cool the rava mixture completly before mixing.
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