APPAMS
These are leavened rice pancakes. Wonderful to the extreme.They are traditionally prepared by using the milk freshly extracted from coconuts and toddy. My ex-neighbour (Sagar Aunty) gave me this much more simplified version without compromising on taste and I am forever indebted to her for it.
Provided by Girl from India
Categories Breakfast
Time 17h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Soak the raw rice in water for around 3-4 hours.
- Scrape the coconut.
- Grind the rice with the coconut and the cooked rice till very fine.
- Keep it overnight or for 8 hours (not refrigerated) Early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast) Mix well (add more milk if required to get the consitency of pourable batter) Cover and keep aside for 3 hours.
- Now heat a non stick wok.
- (kadhai) Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
- Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
- The sides will seem lacey and the centre will be thick like an idli.
- This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk) ANd yes do try it with maple syrup or as it is (as my son enjoys it).
APPAM (SOURDOUGH RICE PANCAKES)
This is traditional vegetarian dish from Kerala, in South India. For breakfast, they are often served with sweetened coconut milk.
Provided by tamarinda
Categories Breakfast
Time 12h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start 12+ hours in advance of mealtime.
- Immerse the raw rice in at least double the amount of water. Soak for 4-5 hours.
- Break open the coconut into two halves, reserving the water.
- Grate the coconut. Put aside 4 cups for the appams. The rest can be used for making Sweetened Coconut Milk.
- Seven+ hours in advance of mealtime:.
- Drain the soaked rice. Grind it along with 4 cups grated coconut and cooked rice to a fine thick paste. Add 1 cup of the reserved coconut-water as needed to grind smoothly.
- Pour into a mixing bowl, at least 3 times the volume of the batter (~2 gallon mixing bowl), leaving room for the batter to rise.
- Add the yeast and mix lightly. Mix in the salt and sugar to taste.
- Allow to ferment for at least 6 hours at room temperature, ideally 90 degrees F. If your room is above 90, ferment less time, or the appam will be very sour. If your room is cooler, keep the batter warm in a gas oven (with a pilot light). Alternately, warm your electric oven to its minimum and let cool to 110 before putting batter inside. A yogurt maker also provides the right temperature environment.
- Add baking soda, if needed for puff in the event that the batter did not rise much.
- Heat a small non-stick wok, ideally a small curved bottom one to get rounded cup-like appams.
- Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
- Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and start lifting off the wok. The centre should be soft and spongy. A well-fermented batter will form small lacey holes all over the appam while cooking.
- Repeat for each appam. It is faster to have 2 pans going at the same time.
- Serve with Sweet Coconut Milk.
Nutrition Facts : Calories 408.2, Fat 0.6, SaturatedFat 0.1, Sodium 230.7, Carbohydrate 90.1, Fiber 2.8, Sugar 1.1, Protein 7.6
HOMEMADE APPAMS (DELICIOUS FERMENTED PANCAKES)
I am thrilled to share this recipe because I have had great joy making it at my home today. Thanks to my maternal uncle's sister (Kannan Ji's younger sis) who has taught me this after we enjoyed it at uncle's residence a few moons back. I loved this and I do not love things so easily :) Even my picky eater bro was fascinated with the colour, texture and aroma of these appams. Thanks to them I have finally learnt a new South Indian snack and I am so happy about it.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In a big bowl thoroughly mix all the ingredients together.
- Take an appam patra or the utensil you get in the market to make appams (It is also available on Amazon.in) and lightly grease it with cooking oil.
- Pour a tablespoon of the prepared batter (made in step 1) into each of the little units of the appam patra utensil.
- Using the back of the spoon, flatten out the batter once poured into the various units.
- Cover and cook on low to medium flame for 5-7 minutes.
- Flip on the other side, cover and cook for another 4-6 minutes on low flame.
- The sides will appear lacey and the centre will appear thick like an idli.
- Serve hot with mango chutney or green chutney for an evening snack or enjoy these with a cup of hot tea for breakfast.
Nutrition Facts : Calories 90.7, Fat 4.8, SaturatedFat 0.6, Sodium 7.8, Carbohydrate 11.9, Fiber 2, Sugar 6.1, Protein 2.2
UNNI APPAM
Another recipe from the 'thursday' magazine, I love appams, cant have just one:) Weight watchers, please ignore this:)
Provided by Charishma_Ramchanda
Categories Asian
Time 40m
Yield 1 plate
Number Of Ingredients 7
Steps:
- Powder the jaggery to fine pieces.
- In a bowl, dissolve the jaggery in warm water and keep aside.
- In a bowl, put the wheat flour.
- Add the maida, mashed bananas, cardamom powder and coconut pieces.
- Mix well.
- Add these ingredients to the jaggery mix.
- If needed, little water can be added to make the consistency similar to that of the dosa batter.
- In a pan, heat the oil and using a round ladle, pour the appam batter one by one.
- Specifically, the paniyaram pan is used for this purpose.
- Fill the holes with oil, heat and pour the batter into the holes.
- Even shaped appams can be made with these moulds.
- Fry the appams till they are golden brown.
- Serve hot with ripe bananas.
Nutrition Facts : Calories 6554.1, Fat 494.7, SaturatedFat 85.2, Sodium 30.4, Carbohydrate 539.4, Fiber 42.9, Sugar 332.7, Protein 38.6
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APPAM RECIPE: EASY TO COOK APPAM | HOW TO MAKE APPAM AT HOME
From recipes.timesofindia.com
2.8/5 (4)Total Time 2 hrsCategory DinnerCalories 673 per serving
- Appam is a delectable South Indian recipe, which can be prepared in a few minutes if all the ingredients are in place. Here’s how you prepare this delicious dish. Take a large bowl and soak 1 kilogram of rice in it for about 5 hours and then drain out the water from the bowl.
- Once the rice is soaked, put a pressure cooker on medium flame and add the soaked rice in it along with 2 and a half cup of water. Close the lid and pressure cook the rice for 1 whistle. Once cooked, let the steam release on its own and open the lid.
- Now, take a blender and prepare a mixture of cooked rice and grated coconut. Then take a bowl and add sugar, dry yeast, salt and water. Leave the mixture unattended for half an hour. After half an hour, mix both the mixtures well and combine them together. Let the batter ferment for about 8-9 hours and your Appam batter will be ready.
- Put a pan on medium flame and spread the mixture in it. Now cover the pan with a lid and heat for 3-4 minutes, then reduce the flame to low. The appam is now ready, enjoy it with your choice of curry.
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