Kerala Appam is the most popular among Kerala breakfast recipes that are healthy and easy to make. These white lacy pancakes have a crisp side with an airy, soft on touch, fluffy center. Kerala Appam recipe uses minimal ingredients, simple to make and usually served with a range of sides like vegetable stew or chicken stew, sweetened coconutmilk, Kerala egg cury, egg roast, korma, chutney and kadala curry. This is a popular south indian crepe or pancake which is typically prepared from yeast fermented dosa batter with coconut. it is referred with different names all over south india but the taste and preparation remains fairly consistent. it is known as aappam in tamil, appam in malayalam, kerala and gulle eriyappa in kodava or karnataka. having said that, this exotic recipe was the fusion of jewish cuisine with indian cuisine when jewish community first settled in india. besides, some variations and important tips for a perfect appam recipe. firstly, do not cut short the fermentation process and the batter has to be fermented for a minimum of 8 hours in a warm place. if you live in cold place, keep the batter in a preheated oven. secondly, i have added poha or avalakki or aval while grinding. you can also add cooked rice to have the same effect. basically it is added to have a smooth texture to Kerala appam. Try this simple delicious breakfast at your home with side dish. Here you can find the detailed recipe.
Wash and then soak the raw Basmati rice in a large bowl for 4-5 hours or over night.
Once soaked, mix the raw and cooked rice together in a food processor. Add the coconutmilk to the mix and blend till a smooth paste is formed.
Pour the batter into a bowl.
Add a little water at a time if needed to get a batter with pouring consistency – like thin pancake batter.
Warm a cup of water till tepid. Add the sugar, salt and yeast to this water and stir. Add this to the above batter and mix well. Leave the batter overnight at room temperature to ferment.
When you are ready to make the Appams, heat a small non-stick kadhai (wok) on medium flame and pour a ladle of batter into the center. Quickly swirl the kadhai to spread the batter thinly on the walls. What has not stuck to the walls of the kadhai should pool in the bottom (Appams should look like a bowl with thick bottom!).
Cover the kadhai and cook for 3-4 minutes or until the Appam is golden and crispy on its thin edges and cooked and fluffy at the bottom.
Gently run a spatula under the Appam to release it from the kadhai and serve hot in a small basket.