Appam and chickpea curry is a beloved breakfast in Kerala, cherished for its combination of protein and carbohydrates. Appam, made from rice, is especially loved for its soft texture and unique flavour. This recipe is not only healthy but also simple to prepare, making it a popular morning choice.
Ingredients For Appam
- 2 cups rice
- ½ cup thick rice flakes (avalakki)
- ½ cup grated coconut
- 1 tablespoon sugar
- ¼ teaspoon yeast
- Salt to taste
Appam Recipe
- To prepare appam, wash rice thoroughly and soak it for at least 4 hours. Ensure the rice is well-soaked to allow proper fermentation.
- Once soaked, drain the water and grind the rice with thick rice flakes, grated coconut, sugar, yeast, and salt together in a mixer. Gradually add water to achieve a smooth batter that is slightly thinner than dosa batter.
- Pour the batter into a large bowl, cover it, and leave it in a warm place for 4 to 6 hours to ferment. Warmer weather speeds up the process, while cooler temperatures may require more time. If needed, the batter can be prepared in advance and refrigerated after fermentation. Simply soak the rice in the morning, grind it in the afternoon, and let the batter ferment overnight before refrigerating.
- Once the batter is ready, heat an appam pan and pour a ladleful of batter into it. Swirl the pan to spread the batter evenly. Cover the pan with a lid and let the appam cook until the edges turn crispy and the centre remains soft and fluffy. Carefully remove the appam from the pan and serve hot.
Appam is best enjoyed with chickpea curry, but it can also be paired with vegetable saag or other curries.
Tips For Perfect Appam
- Any variety of rice can be used for the batter.
- If thick rice flakes are unavailable, substitute with thin rice flakes.
- Adding ½ teaspoon of yeast will speed up fermentation.
- Ensure the batter consistency is slightly thinner than dosa batter for easy spreading.
