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.
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 .
Take rest of rice in a bowl , add cumin seeds, boiled rice , grated coconut , required amount of water and make a batter.
In the batter, add the sticky dough we made and mix well .
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).
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.
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 !!!
Best with Beef Roast, Duck roast ,Egg Roast or Chutney
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
