How To Make Kerala Style Appam Recipe | Spongy Appams | Vellayappam | Kerala Appam with Yeast | Forks N Knives

How To Make Kerala Style Appam Recipe | Spongy Appams | Vellayappam | Kerala Appam with Yeast

Saturday, May 16, 2015

Kerala Appams are one among the many favorite breakfast items that we prepare quite often on weekends. They are spongy, fluffy, lacey and oh so light weight and easy on your stomach. Best served with Egg Curry  or Chicken Curry or even this dry coconut chutney that my mom makes(the recipe of which i need to get hold off from her!!). The prepartion isn't as time consuming as Dosa/Idli batter still it does need some advance planning and trust me its no rocket science. Lets get started.



You will need 2 cups of Idli rice soaked for 4-5 hours(i have used laxmi brand), 3/4th cup cooked basmati rice, 1/2 cup grated coconut, 1/4th tsp dry yeast, 1 tbsp sugar, 1 tsp salt.

Grind them all together (except salt) adding water as needed into a smooth paste. This batter should not be as thick as idli batter, little bit runny consistency. Pour it into a deep and big pan as after fermentation it will almost triple in volume and you dont want unwanted cleaning inside your oven later on. Keep inside your oven for about 7-8 hours or overnight for fermentation. I didnt turn on the light as the temperature off late is quite warm. If you are in a warmer place, check the batter after 3-4 hours.





 Notice how the batter has fermented and almost tripled in size. Take some batter in a bowl incase you dont plan to prepare appams from the full batter and refrigerate the remaning batter. Add salt now and lets start the process. I dont own an appachatti yet, so i make them in my nonstick griddle as well as in the lodge cast iron skillet.

Once your nonstick pan gets heated, place just 2 spoonfull of batter in the center and immediately start swirling the pan just the same way as you do in an appachatti. Close with a lid immediately as we are not going to turn this and allow it to cook on a medium flame for 3-4 minutes in the steam. Once done, it automatically comes off the pan and you just have to lift it up. This batter will yield around 20-22 appams.


 The below appam is in my cast iron skillet, if its well seasoned, you get a very crispy appam and it    also comes off easily. Infact i like these ones better. 


   Serve hot with your favorite curry. 

















2 comments:

  1. Thanks for the recipe. I am going to try this out. Looks great dear!

    ReplyDelete
    Replies
    1. Thank you so much Kushi..please do share the feedback.

      Delete

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