Appam & Egg curry ( Kerala cuisine)

Appam is a breakfast delicacy of God’s own country. Any kind of stew , veg or non veg; will go along very well with this dish. It’s not very difficult to make Appam if you care about the minutes involved in the process of making batter and fermenting it. Let’s see how Appams can be made at home.
Rice – 2 cups
freshly grated coconut – 3/4 cp
sugar – 3 tbsp
salt – to taste
yeast – 1/4 tsp
( If you are using dry yeast, you need to add it to 1/2 cup warm water along with some sugar and keep aside for 10 minutes. This is done to make the yeast active before adding it into the batter. Instant yeast can be added directly into the batter.)
1. Soak the rice in lots of water for 6 hours.Wash and keep aside.
2. Grind the soaked rice and coconut in a mixie using some water. Do not make the batter too loose . It can be of Idly batter consistency.
3. Now in a small pan, add 2 tbsp of this batter and 2 tbsp of water. Bring it to boil. Once it boils ,add it directly into the batter and stir well. Your batter will be slightly warm now. This procedure is done to make the batter warm enough for the yeast to be active. Now add the yeast and some more sugar into the batter. Stir well and cover it with a lid. Let the batter ferment for 8 hours.Add salt to taste before you start making appams. Stir the batter once again just before you make appams.
4. Heat a small non-stick kadai/Appam chatti and add one ladle of batter in the middle. Now use both your hands and rotate the kadai in a way that you are creating a lacy appam with a thicker middle part . Cover and cook on medium to slow heat until the middle part is cooked. Now take out the appam slowly from the sides without breaking.
Enjoy hot with egg curry, meat curry or stews.


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