Appam and stew has to be the second most popular breakfast item in Kerala after puttu and kadala curry!
Ingredients
2 cup rice flour
2 tablespoon semolina
½ teaspoon yeast
½ teaspoon sugar
2 cup medium coconut milk
1 cup thick coconut milk
2 cup water
How To
Put semolina and 2 glasses of water in a thick bottomed pan and cook until it thickens. Set aside to cool. Mix ½ teaspoon yeast and sugar in a small bowl and add ¼ cup warm water to it and combine well. Set aside for 10 minutes to rise. In a large bowl, mix 2 cups of rice flour with the cooked semolina and combine thoroughly. Add the yeast and sugar mix and medium thick coconut milk and combine well. Keep overnight. In the morning, add salt and sugar and stir the batter well. Now add the thick coconut milk gradually to adjust the consistency. Keep aside and allow the batter to rise one more time (the secret to a soft appam!).
Heat the Appam Kadai, turn the heat to medium, rub the pan with some oil and pour a quarter cup of batter. Give the pan a swirl, close the lid and let it cook till the middle portion is cooked and the sides becomes light brown. Serve these appams with vegetable or chicken stew.
Appam
hey linu..jus ving a small doubt…is it 2 cups r 2 glasses..pls clear it…u said to allow the batter rise one more time…for how long??thanx…ur appam looks super soft..
Najma, it is 2 cups of fine rice flour..
After you add the salt, sugar and thick coconut milk, mix well and keep the batter aside for an hour before making the appams…..this way, the appam will be even more soft….
I usually do the first mixing the night before and leave the batter to rise overnight. I then do the second mixing the moment I enter the kitchen the next day morning. Come breakfast time, the batter would have risen again….another trick is to scoop the batter only from the top while you are making the appams…..Hope your doubts have been cleared:)
thanks a lot for explaining in detail will try it out n let u knw…tc
My pleasure, Najma!!!! And don’t forget to let me know how it turned out!!!
Hi Linu,
Can you please advice me on the appa chatti. What type to buy and what depth it should have to make reasonable sized appams.
Anita, the non stick appa chatti from Prestige is what I have been using for the past 10 years 🙂