Appam

Rice is the most commonly used grain by Indians and across many tropical countries... There are 'n' no. of dishes made out of rice in India and south India has a big share in the variety of dishes made out of rice.

Now a days many so-called 'diet-calorie-weight-conscious' people are avoiding rice and shifting to foods such as Oats, Cornflakes, breads etc.. which are used in countries with colder climates. However rice has its own nutritional value and charm and hence we love having foods cooked with rice. 

In Kerala, rice dishes include Idli, Dosa, Appam, Idiappam, ElaAda, Kozhikatta, Unniappam, Achappam, Vellayappam, Pathiri etc.

Lets see the preparation method of Appam.

Ingredients:

1) Raw rice - 1.5 cups  (around 150 gms)

2) Tender Coconut/Coconut - One full tender coconut OR half of a coconut to be grated. Tender coconut is the best option for preparing appam batter. In case tender coconut is not available, coconut can be used.  While selecting coconut, pl. select the raw ones (pale yellow shell, fibre etc) instead of the older or ripe ones (brown shell, fibre etc).

3) Tender Coconut/Coconut water - around 100 ml.. Coconut water enhances the taste of the appam and also helps in fermentation of the batter.

4) Cooked rice - 2 tablespoons (this makes the appam softer)

5) Sugar - 1 teaspoon

6) Water - Required only if coconut-water is not available. If coconut water available is less than 100 ml, then add water to make it 100 ml.

Process:

Preparing the  appam batter:

Wash the rice thoroughly and soak it in water for around 4 hours.

After soaking for around 4 hours, drain the water. In a mixie jar, add the rice, grated coconut, coconut water   and sugar. Grind thoroughly in the mixie.

Leave overnight OR for 10-12 hours for the batter to ferment.

Once fermented, add salt to taste and stir thoroughly. This batter must be similar to  Dosa batter in consistency which means that it must not be very thick. It must be more liquid than solid and it must easily  be 'pourable'. Add 10 to 15 ml of water if required to bring-in the right 'flow'.

Final batter

The batter is ready and 80% of the job is done :) Its all about getting the batter right.

Now heat the appachatti (pan to make appam) and rub the bottom of the pan with 

gingelly/sesame/til oil. This is to ensure that the appam is easily removable from the pan once its ready. 

If you donot have a appam pan, then you can use a dosa tava too though the appam would not come exactly the way it must be.

Now pour one big spoon (around 50 ml) of batter into the hot appachatti (pan). Spread-out the batter in the pan to a diameter of approx. 8 to 10 inches and immediately cover the pan with a lid so that the steam doesnot escape the pan. 

Appam is a steamed dish and hence the appam is cooked by the steam generated from the water present in appam batter when the batter is poured into the appam pan. 

COOK IN  LOW FLAME ONLY.

After 2 min, remove the lid and carefully remove the cooked appam from the pan.

Steps and final product!! Follow the arrows

Appam is ready!! 

You can make approx. 10-12 appams with the quantity of rice mentioned above. Kadala Curry and Istu are the 2 top side dishes with which appam can be eaten.

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