Prepration time: 30 Minutes
Persons served: 6 Persons
Cuisine: Kerala
INGREDIENTS
Raw rice : 1/2Kg,
Boiled rice : 1 medium spoon
Baking soda : 1/4tsp,
Salt : 1/4tsp
Don't know about an ingredient ? Check our food dictionary!
Today, I'm going to share one of the best traditional Kerala breakfast recipes – "appam/Velleappam." Basically, they're steam cakes made from raw rice. This batter is prepared for fermentation without using any yeast. You can read our other article on making palappam if you're looking for a palappam recipe with yeast.
Appam can be eaten with Chicken Roast/Egg Curry/Bengal Gram Curry/Green Gram Curry/Sardin Curry. Vegetarians can serve appam with a vegetable stew or any vegetable curry. If necessary, use raw rice (pachari). To get a soft and fluffy appam, use a separate appachatti, exclusively for making appam.
Preparing the Appam Batter
- Soak the rice in water for around 6-8 hours.
- Clean the rice 3 to 4 times and drain thoroughly.
- Grind the raw rice and the boiled rice together into a fine paste.
- Add the baked soda.
- Hold this for 6-8 hours.
- Connect salt to the mixture and hold it for another hour.
- Heat the kadhai ("appachatti"), add a little coconut oil to it.
- Place a full spoon of the batter in the pan and rotate the pan in a circular manner to form the circular shape of the appam.
- Put a tight lid on it and you're happy to have appam in three minutes!!
- Serve hot with chicken roast, egg curry, bengal gram curry, sardine curry.
Tips to go
- It'll be easier to grind raw rice if you put boiled rice first.
- Hold three tablespoons of the batter for the next day. Add it to the mixture to grind (step 3) the next day of preparation and make the appam softer. The same can be kept in the refrigerator if you're not making more appams the next day.
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