Appam

Appams tend to be one of the most loved breakfast choices in Mallu homes. And why not, it is soft, light on the stomach and simply delectable. Palappam or Vellappam are other names used interchangeably for this delicate rice cake across different parts of Kerala. These appams use a specific pan called the Appam chatti to get its distinctive look. It couples well with any kind of stew, chicken curry, egg curry or even with just plain sugar.

Ingredients

Rice flour: 2 cups
Coconut milk: 3/4 cup (The thick milk as available in the cans)
Cooked rice: 1/2 cup
Grated coconut: 2 tablespoons
Sugar: 2 1/2 table spoon
Yeast: 1/2 teaspoon
Water: 1/2 cup
Salt to taste

Grind the rice flour, coconut milk, cooked rice, grated coconut in the mixer. Meanwhile heat the water, add the sugar and yeast and let it dissolve well. Add this to the ground batter and run the mixer again ensuring a smooth batter. Keep it overnight and the batter starts to rise up as it ferments. Add more sugar and water if necessary. The key is to have a batter that is fermented and not too runny at the same time.

Once the appam pan is hot, scoop out a big spoon of the batter and swiftly move it in a circle spreading the batter all around. Cover and let it cook. Once the appams are ready, they easily slide out. Enjoy them warm with your loved ones!!!