Have you ever had an Appam? They are absolutely delicious when had with Indian curries. I tried my first one at a restaurant here run by Chef Asha Gomez. She had it paired with a pork dish that is common in both Kerala as well as Goa. The puffy center and lace crispy edges is absolutely amazing. I was hooked.
It would be a little while before I tried to make them myself. I did try them by searching for recipes on the web but the problem was that I did not have an ‘Appam Chatty’ or Appam pan. Here are a variety of pans to make single Appam’s or the mini ones. I also got a ready made Appam powder. Which I figured out later was just rice powder.
Then I was the proud recipient of Asha Gomez cookbook ‘My Two Souths’. I tried her recipe for Appams and they came out really well. She uses semolina and that gives the Appams a lovely flavor.
The recipe here is just a simple one with only rice flour so if you are gluten intolerant you can certainly have this.
- 1/2 teaspoon yeast
- 1 cup warm water (just warm to the touch not hot) + 1/2 teaspoon sugar
- Rice batter: 1/4 cup rice flour + 1/2 cup water
- 2 cups rice flour
- 3 tablespoons sugar
- 1 tsp salt
- 3/4 cup coconut milk (canned thick milk)
- 1/3 cup fresh/frozen (defrosted) grated coconut
Preparing the batter
Combine warm water + sugar and stir to dissolve. Add the yeast stir and let it sit for about 5-8 minutes till it foams.
Prepare the rice batter by combining the 1/4 cup of rice flour, 1/2 cup of water in a pot. Place the pot on medium heat and stir until the batter is thickened and becomes a thick paste.
Combine the remaining ingredients, rice flour, sugar, salt, ‘rice batter’, yeast solution, grated coconut, coconut milk. Stir well to combine. Add about 1/4-1/2 cup of water to get the consistency to a thick pancake batter.
Leave the batter to rise for 8 hours or overnight. Make sure the bowl that you have it in is large as your batter will rise. Its best to put the bowl into another larger container so if your batter spills it will not make a mess.
Preparing the Appam
Add enough of water to thin out the batter so it now becomes a thin pancake batter. Stir the batter well.
Heat your Appam Chatti or Kadai. Pour about 3/4 cup of batter into the heated pan. Swivel the pan so the batter coats the sides of the pan. Swirl in one direction. Cover the pan, lower the heat and cook for about 2-3 minutes. The edges of the appam will leave the sides of the pan and the center will be puffy.
Slide the Appam off the pan and let it cool off. Start on the next one. Once the Appam is cool you can start stacking them.
To make an egg hopper. Once you have swirled the appam batter in the pan. Crack an egg in the center and close and cook. When the egg edges are done. Slide the appam off the pan, add salt and pepper and serve.
You can store the rest of the Appam batter in the refrigerator and use as needed. It should keep for up to 4 days without getting sour.