How to make tasty & spongy Appam ?

Appam is a popular dish of Kerala. Some consider making appam is a difficult task, but in reality it is not so. With a little bit care fluffy and tasty appams can be made easily at home. Many brands of instant appam mix is available in markets. But I would recommend to follow this recipe instead of instant appam mix.

Raw Rice ( pachari ) - 2 cups ( 400 g )

Sago - 1/4 cup ( My friend Jayashree?s suggestion )

Grated coconut ? 1 1/4 cup ( 250 g )

Cooked & cooled rice ( leftover rice ) - 2 tablespoon

Water - 1/4 cup or coconut water

Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface / yeast granules are dissolved and well risen. Always use fresh yeast. Yeast solution will be double in size after 20 minutes.

Soak rice and sago in water for 6 hours. Grind soaked raw rice, soaked sago, grated coconut and cooked rice together. Batter should not be too watery. You can add 1/4 cup water /coconut water while grinding. Add yeast solution and mix it well. Keep aside for fermenting for 6 - 8 hours or overnight. Appam batter will be double in size after fermenting. Do not refrigerate appam batter during fermenting. Appachatti is used to make Appam.

Final procedure:

1, Heat non stick appachatty.

2, Grease the appachatty with little oil.

3, Pour one ladleful of appam batter to the appachatty.

4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape .

5, Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and centre soft . Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar .