Friday, February 18, 2011
A well-known breakfast item which is made in almost all keralite's kitchen.
This is my mother's recipe which she taught me. Usually I used to use the instant Avees(brand name) appam mix which includes a small rava packet which had to reduce in warm water and finally add the rice powder plus coconut milk, salt and sugar. Those appams were really good in my opinion only before trying my mom's own-recipe-appam. The new recipe makes really good crepes with crispy outer surface and a very soft core which melts in the mouth.
1. Rice flour- 2 cups
2. Rice flakes/Aval OR Steamed Rice/Boiled Rice- 1/4 cup
3. Salt,2 tsp
4. Sugar- 2 tbsp
5. Yeast- 1 tsp
6. Luke warm water- 3 cup
7. Coconut Milk- 1/2 cup
1. In luke warm water, add sugar and yeast, mix with a spoon and keep aside for a minute.
2. In a blender, add all the ingredients together and blend to a fine batter, a little looser than the dosa batter.
4. Close and cook in low-medium flame.
5. Take off the appam from the pan, Serve hot with mutta roast,egg masala or the veggie or non-veggie stews.
Tips and Tricks:
1. Instead of using aval/rice flakes you can use cooked rice in same amount.
2. Instead of coconut milk you can use just milk or a mix of both.
3. Make sure you use luke warm water, it helps the multiplication of fermentation easy.
4. Do not use hot water, it kills the yeast which helps in fermentation.
5. If you are in a country like USA, in which the fermentation is slow due to the cold weather conditions, Preheat the oven to 200 Fahrenheit for 10 minutes and switch off the oven, Keep the batter in a oven-safe dish,close it with a lid and keep it for 2 hours.It will get fermented within two hours.
6. Make sure that there is some extra space. Because once the batter gets fermented it rises about half the size of the total batter. i.e More than the dosa batter, because of the yeast content in this.