Warning – This is not the traditional recipe for Appam.
Appam,known by many names-Palappam,Vellayapam,Aappam is a fluffy rice pancake made originally with kallu[toddy] which gives it the unique sweet and sour taste.It is a quite popular breakfast item in Kerala and a rockstar during Christian wedding feasts and festivals.Paired with Stew[mostly mutton] it has a very homely tag attached to it.
Most recipes use yeast for the fermentation of the Appam batter.Long back,my amma tried to recreate this recipe from Vanitha and had to serve it to our maid since none of us liked the smell of the yeast and we wouldn’t go anywhere near it.Then one day,she made some yummy Potato stew and such delicious looking lacy appams and they smelt wonderful too,with none of that funny smelling yeast and I was eager to know what the magic was.
Adding Eno fruit salt to a simple rice and coconut batter did the trick.We were instant appam converts!I have been following the same recipe too and it has never failed me.
Appam
Ingredients[makes 8-10 appams]
Raw rice – 1 cup
Cooked rice – ½ cup
Grated coconut – ½ cup
Salt to taste
Baking powder – 1 tsp
Sugar – 1 tbsp
Eno Fruit salt – 1 sachet
Method
Soak the raw rice for 4-6 hours.
Grind to a smooth batter adding the cooked rice and grated coconut and enough water.
Add the baking powder and salt.
Mix well and keep it covered for 8-10 hours.[I keep it overnight]
Next morning add sugar and mix well,add more water if the batter is too thick-it has to be of pouring consistency.
Just before you start making the appam,add eno fruit salt to the batter.
The batter will froth up instantly,mix gently.
Heat a non stick appa chatti[appam pan] or any non stick kadai.
Pour a ladleful of batter into the pan when it is hot and swirl the pan in a clockwise motion spreading the batter to the sides of the pan.
Swirling the pan gives the appam the customary pretty lace edges and a spongy centre.
Close the lid and cook on medium heat for about 2-3 minutes.
Remove the appam to a plate and serve hot with Stew,Mutta roast,Kadala curry or just sweetened coconut milk.
Appam,known by many names-Palappam,Vellayapam,Aappam is a fluffy rice pancake made originally with kallu[toddy] which gives it the unique sweet and sour taste.It is a quite popular breakfast item in Kerala and a rockstar during Christian wedding feasts and festivals.Paired with Stew[mostly mutton] it has a very homely tag attached to it.
Most recipes use yeast for the fermentation of the Appam batter.Long back,my amma tried to recreate this recipe from Vanitha and had to serve it to our maid since none of us liked the smell of the yeast and we wouldn’t go anywhere near it.Then one day,she made some yummy Potato stew and such delicious looking lacy appams and they smelt wonderful too,with none of that funny smelling yeast and I was eager to know what the magic was.
Adding Eno fruit salt to a simple rice and coconut batter did the trick.We were instant appam converts!I have been following the same recipe too and it has never failed me.
Appam
Ingredients[makes 8-10 appams]
Raw rice – 1 cup
Cooked rice – ½ cup
Grated coconut – ½ cup
Salt to taste
Baking powder – 1 tsp
Sugar – 1 tbsp
Eno Fruit salt – 1 sachet
Method
Soak the raw rice for 4-6 hours.
Grind to a smooth batter adding the cooked rice and grated coconut and enough water.
Add the baking powder and salt.
Mix well and keep it covered for 8-10 hours.[I keep it overnight]
Next morning add sugar and mix well,add more water if the batter is too thick-it has to be of pouring consistency.
Just before you start making the appam,add eno fruit salt to the batter.
The batter will froth up instantly,mix gently.
Heat a non stick appa chatti[appam pan] or any non stick kadai.
Pour a ladleful of batter into the pan when it is hot and swirl the pan in a clockwise motion spreading the batter to the sides of the pan.
Swirling the pan gives the appam the customary pretty lace edges and a spongy centre.
Close the lid and cook on medium heat for about 2-3 minutes.
Remove the appam to a plate and serve hot with Stew,Mutta roast,Kadala curry or just sweetened coconut milk.
Yummy and delicious appam.. looks perfect..
ReplyDeletei wanted to try this ..oh the yeast doesn't work well? ...eno seems to be a good option..
ReplyDeleteThey look absloutley lacey and delcious. My sis make exaclty like this too. I have never made apooms at home.
ReplyDelete"kallu" is the secret ingredient Div! My mom tells that is what make the appam taste unique! They are lacy and spongy on the middle!
ReplyDeleteLovely pics dear. I have to eat it sometime as I have seen them a lot but never ate it.
ReplyDeleteAppam looks very nice and yummy.Instant appam sounds interesting.
ReplyDeleteDivya I did it for my breakfast... :)... nd it tasted yum.... lemme post it next week or so as u have done it now :)...luks super perfect
ReplyDeleteThat appam looks beautiful wahetever it is:)...Then regarding your comment on the icing, i frosted it thick and probably my son (and myself) kept on eating it, it was just perfect. I wish i had a bit more to finish the top....u see that messy swirls i put on top?:).coulnt complete as i expected......I think even if we dont eat, there would just be a bit extra not more if we are elaborating on deoration....I made half the quantity right...may be it will be too much when i double the recipe?Thank for poiting out...when i double teh cake, i will reduce teh quantity.
ReplyDeleteThese are making me hungry.. have you ever tried the double horse easy pallappam podi? It is so easy with that one and is almost similar tasting.. now I just use that one. Amma made it the conventional way, but after she discovered this podi she converted me too..haha..
ReplyDeleteAnu
Beautiful appams, i do the same way too, not a traditional appams as u told..looks great..
ReplyDeleteCo-incidentally I looking for a good and easy Appam recipe all over the net and Bingo! Thanks, will try out soon and let you know.
ReplyDeletelovely and delicious appam.
ReplyDeleteyummy combo...looks fantastic and making me drool with ur clicks.
ReplyDeleteanytime anyday my favourite
ReplyDeleteAppam look delicious!!
ReplyDeleteAppams looks good enough to wear, lace and all:-)) Got to try this version of urs for sure!!
ReplyDeletenice combo.love the recipe!
ReplyDeleteHi Divya, thanks for sharing the eno fruit option. Definitely will try......
ReplyDeletelooks good!
ReplyDeleteThose appams looks perfect with that beautiful lace :) and adding Eno to appam batter, that's completely new to me :) I think I should give this link to my MIL, because my FIL also doesnt like yeast, this sounds a great option :)
ReplyDeleteThanks for sharing about eno, makes it a lot easier..will try it out next time.
ReplyDeleteThat looks perfect divya, ...
ReplyDeleteSlurp!! Love Aapams. Yeah, where do I get Kallu here anyway? I make these nontraditional way too. Looks perfect.
ReplyDeleteGood to be back too although I have to go thru' every blog sniffling!! Haha!!
Wow!!! Appam loooks so good Divya... have bookmarked it:)
ReplyDeleteAppam looks so perfect. Bookmarked for trying this next time.
ReplyDeleteI last ate appams at Amma's place in Madras last May! I'm tempted to try... but I need an appachatti!
ReplyDeleteI want the apooms first of all. Beautifully lacey looking. I have never made anything with this legume, should buy them.
ReplyDeleteHey Divya,
ReplyDeleteBumped in here for the first time...I am glad I did that...U have an awesome space here...Nice collection of recipes...
UR pics of Appam is making me drool....This has been my fav since childhood...Missing that since long time...I have book marked u r recipe...
Njoy Cooking n Happy Blogging.....
errrr....divya, what is this Eno fruit salt? everybody seem to know about it except me :( my appams are horrible these days. SOS
ReplyDeleteEno Fruit salt is an acidity relieving powder(?)which you mix with water and drink.Works best with this recipe!
DeleteI love Appams but never tried on my own. Shall try it sometime soon.
ReplyDeleteHi, what sort of rice did you use?
ReplyDeleteI use regular raw rice.
DeleteHi, I tried this recipe for the 1st time !!and yess..it worked....i never thot I would be making such a good one....i usually never dare to prepare appam but after I read your recipe, i made it just the very next day ...thanks a ton to you for this :-)
ReplyDeleteHello Divya!I m gonna try this....so much simple....do I really have to try adding cooked rice? Can I skip it?
ReplyDeletethis is truly a lovely blog. Cant believe you can get supplies in ernakulam.thank for the ernakulam store update. Awesome work.
Hey Smitha,adding cooked rice gives a nice texture to the appam,but sometimes I don't have enough cooked rice for the batter and this is what I do-cook 1/4 cup of rava in about 2 cups of water till it gets cooked-thick and porridge like.Cool it and then add it to the ground batter.Rest everything the same.
DeleteGlad to share info about the baking store-happy baking!
good to hear that you give your maid whatever you don't like...
ReplyDeleteI know the comment is dripping with sarcasm,but got to clarify.We do not give leftover food items to our maid-we didn't like the smell of yeast but that doesn't mean it tasted bad.Traditional recipe of appam does call for it and it does not have an awful taste at all,in fact we didn't like it because we are not used to it.The appams were very much edible and that's why it went into the plate of our maid,if it wasn't,it would go straight to the waste bin.Thanks for commenting anyway:)
Deletecan you please tel me eno fruit salt in spoon measure??
ReplyDeleteHi divya can you tell rice name so it will ease me.
ReplyDelete