An appam or vellayappam is a type of thin pancake originating from South India It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It’s a popular dish in Indian states of Kerala, Tamil Nadu and in Sri Lanka. In Sri Lanka, it is popularly known as hoppers. Appams are most frequently served for breakfast or dinner, often with a side such as a vegetable or egg curry.
“Appam” (also aapa, appe) may derive from the Sanskrit word (अपूप apupa), which refers to a type of “fried dainty.
Traditional Kerala Appam/ Palappam
Description
Appam is a traditional South Indian pancake, also famous in Sri Lanka, Indonesia etc. Its main breakfast dish in middle kerala. Old mentions o appam can be tranced in ancient tamil literature like "Puranannooru". It also can find in recipes among jewish community.
In Tamilnadu its called Aappam, In Srilanka its called Appa or its english name Hoppers, In Oriya its called Chitau Pitha. In Coorg, Karnataka its name is Patu or Gulle Eriyappa. In Burma, its called Ah Boh. In Indonesia its called Kue Apem.
The basic recipe of appm is Rice flour, Coconut Milk and Yeast for fermentation. Sometimes Toddy from Coconut tree is added for fermentation.
Ingredients
Instructions
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Take some rice and in a food processor add little water and make a batter. Remember the rice shouldn’t grind well.
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Add two cups of water and on stove top on low flame stir continuously. When it becomes a sticky dough remove from stove top and keep aside .
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Take rest of rice in a bowl , add cumin seeds, boiled rice , grated coconut , required amount of water and make a batter.
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In the batter, add the sticky dough we made and mix well .
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Add sugar, Salt and mix well . Add yeast . Keep it overnight to ferment.
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On morning mix the fermented batter well. and pour some batter to the Appachatti ( a special vessel made for this purpose -For best result use Cast Iron Appachatti).
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Spread the batter sides of the Appachatti , the side of the vessel have a thin layer of the batter and the center a thicker batter will be formed.
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Cover the Appachatti with the lid and cook it for 1-1 1/2 minute. No need to flip the appam. Remove the appam from the vessel with a wooden spatula. Its Done !!!
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Best with Beef Roast, Duck roast ,Egg Roast or Chutney
Note
- For proper fermentation keep the mix in a warm place
- Use fresh ingredients for better taste
- Use it after 2-3 minutes after making.
