Appam, Thengai Pal(coconut milk), Egg Appam, Cheese Appam (without soda approach)

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Appam is a very popular and traditional breakfast of Kerala. Till 5 years back I was under the opinion that Appam is a tough dish to make thinking it needed more practice and more experience to prepare but once when I was telling the same thing to my very good friend Divya ,  she told me few simple and easy techniques making appam a simple dish. For  making simple appam Divya is my Guru….. :-) 

Coming back to Appam,  it  is very good for health as it does not require much oil. Appams are soft and spongy in the center and has a  lacy border. This recipe can never  go wrong as I have tried it many times and every time it comes out very spongy and very soft. Am giving few  important and  simple tips, which Divya gave me to make  appam a simple dish . Here, I have given recipe for making 3 variety of appams like normal,egg and cheese Appam. The batter is  same for all three appams.

Innovation:Generally to make appam we use two variety of rice (raw rice and boiled rice) and coconut milk but here boiled rice and cooked rice  are used and instead of coconut milk  grated coconut is used, this gives wonderful color and aroma. Cooked rice makes the appam soft and makes  fermentation easier.

Note: This procedure is completely different from normal procedure you do since this does not need any yeast or soda. 

Key Ingredients:

·         Boiled rice -2 cups

·         Urad dal – 1/2 cup

·         cooked rice – 1 cups

·         Grated coconut- 1 cup

·         Salt to taste

  

How to make:

·        Soak boiled rice,urad dal together for 4 hours.

·        Grind them with cooked rice and grated coconut ground it to a fine paste.

·        In general we add coconut milk but when you add coconut at the time of grinding itself it gives wonderful colour and aroma. Cooked rice makes the appam soft and make it to fermenting easily.

·        Add salt to the ground batter and mix well.Keep aside overnight for fermenting. In the morning the appam batter would have raised nicely.

·        Next morning,mix the batter well.

·        Traditionally appams are made in iron skillet called appa chatti. You can use the Prestige non stick appam pan. If you do not have appa chatti or appam pan, you can make it in any other non stick pan with lid or any other cooking kadai with lid. I have used normal kadai today.(If you are using normal kadai like me use it to fry applam or something one day before then use to make appam)so that appam comes out very well.

·        First coat the appam pan with oil using a cloth. (Add a drop of oil into the pan and wipe it all over with a cloth.)

·        Heat the appam pan, then reduce the heat to low. Now add a ladle of batter in the center of the pan.(pan should not be too hot)

·        Heat non stick appam kadai,grease with oil.

·        Pour 1 small laddle of appam batter to the kadai and swirl the kadai slowly to spread the batter to the sides of the kadai.

·        After that close the pan with the lid. The flame should be kept in low. Once the appam is cooked and the edges start turning brown, remove the appam from the pan. (the appam will come off easily if you lift it with your hands)

·        Remove from kadai.

·        Serve with Thengai pal(coconut milk).

Egg Appam:

·        Pour 1 small laddle of appam batter to the kadai and swirl the kadai slowly to spread the batter to the sides of the kadai.

·        Then break a egg and pour in center.

·        Sprinkle salt and pepper. After that close the pan with the lid. The flame should be kept in low. Once the appam is cooked and the edges start turning brown, remove the appam from the pan. (the appam will come off easily if you lift it with your hands).

·        Remove from kadai.

·        Serve with kadala curry.

Cheese Appam:

·        Pour 1 small laddle of appam batter to the kadai and swirl the kadai slowly to spread the batter to the sides of the kadai.

·        After that close the pan with the lid. The flame should be kept in low. Once the appam is cooked and the edges start turning brown, remove the appam from the pan. (the appam will come off easily if you lift it with your hands).

·        Before removing from kadai put cheese in center.I use cheese sheets .

·        Sprinkle salt and pepper.

·        Remove from kadai.

·        Serve with kadala curry/egg curry.

Thengai Pal(coconut milk):

Key Ingredients :

·        Grated coconut - 2 cups

·        Jaggery - 1 cup(according to your taste)

·        Cardamom powder - 1 tsp

How to make:

·        Grind the grated coconut with 1 cup water and squeeze the coconut milk using a thin filter. Keep aside.

·        Add 1/4 cup water to the jaggery and mix well till the jaggery becomes watery in consistency.

·        Filter the jaggery water to remove any impurities.

·        Mix the coconut milk and jaggery water together and boil it till it till it reaches thick consistency and with cardamom powder.

·        Serve with Appam.