Kerala Appam

Kerala Appam or Aappam is a thing of beauty.The white lacy edges enhances the beauty of Appam. I call them my little flying saucers. This is one dish that you can cook up for breakfast, lunch or dinner and have your menu sorted and this is what makes Appam special.

That said it is another popular Kerala breakfast which is healthy and easy to prepare. Appams can be served with a variety of curries like vegetable stew or chicken stew, sweetened coconut milk, egg curry or even chutney and they tastes absolutely wonderful whatever the combination.

You can present it the way you like for your family and guests. Here's the way I prepare and present it.

Makes 15 Appams 

Ingredients

2 Cups white rice, soaked for 4 to 5 hours and drained
1/2 Cup cooked rice (optional)
1/2 Tsp dry yeast 2 tsp sugar
1 Cup thick coconut milk
Salt to taste

Method

1. Grind the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
2. Combine the dry yeast, sugar and ½ cup of warm water in a bowl.
3. Combine the ground paste, coconut milk, salt and sugar and mix well.
4. Add the prepared yeast mixture and mix well. Cover and keep aside to ferment for 2 to 3 hours.
5. Heat an appachatti (appam kadhai) and grease it lightly with oil.
6. Pour a big ladleful of the batter into it and slowly swirl the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the center.
7. Put a little oil on the edges( optional) and cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the center fluffy part is cooked.

Serve hot with the side dish of your choice.