appam recipe | appam Kerala Recipe | South Indian appam with yeast | with 35 amazing images.
appam, a South Indian delicacy, is a thin, bowl-shaped pancake boasting a unique textural contrast. Its crisp, lacy edges give way to a soft and fluffy center, creating a delightful experience with every bite. Made with fermented rice flour and coconut milk, appam boasts a subtle sweet and nutty flavor that compliments savory dishes perfectly. The addition of spices like cardamom can add a touch of warmth, while the naturally gluten-free nature of appam makes it a versatile option for various dietary needs. Whether enjoyed plain or with chutneys, vegetables, or even an egg, appam offers a delicious and satisfying journey for your taste buds.
appam has various names depending on the region in India and Sri Lanka where it is made. Here are some of the most common alternatives:
India:
• Kerala:
• Unniappam (small appam)
• Neyyappam (appam cooked in ghee)
• Kuzhappam (cooked in a kuzhi or cavity)
• Ganapathi appam
• Koottappam (a pile of appams)
• Tamil Nadu :
• Kuzhi paniyaram
• Karnataka :
• Appe
• Kajjaya (in Coorg region)
• Konkani community (Karnataka):
• Mulik (made with semolina, jackfruit or banana)
• Sri Lanka :
• Aappa
These names might have slight variations in pronunciation based on local dialects. Additionally, some regional variations of appam might have specific names depending on the ingredients or cooking methods used.
Main ingredients of appam.
In a mixer put 2 cups of uncooked rice (chawal), soaked for 4 to 5 hours and drained. Rice flour forms the base of appam batter, providing structure and body to the thin pancake. The starch in the rice flour helps the batter hold its shape and allows for the characteristic bowl-like shape of appam to form during cooking.
Add 1 cup coconut milk (nariyal ka doodh). Coconut milk is naturally rich in fats, which contribute to a soft and fluffy texture in the appam batter. This creates a pleasing contrast to the crispy exterior formed during cooking. Appam batter traditionally avoids gluten-containing flours like wheat. Coconut milk provides a binding agent, allowing the batter to hold its shape and rise while remaining gluten-free.
Pro tips for appam. 1. To make yeast mixture in a bowl put 1/2 tsp instant dry yeast. Instant dry yeast is generally more readily available in stores compared to toddy (palm wine), which was traditionally used as a leavening agent in appam. This makes it a convenient option for home cooks. Instant dry yeast has a longer shelf life compared to fresh toddy, which needs to be used within a short period. Instant dry yeast performs well across a wider range of temperatures, which can be helpful in regions with cooler climates where toddy fermentation might be less efficient. 2. Add ½ cup of warm water. Warm water, ideally between 100°F and 110°F (37°C and 43°C), is added to dry yeast in making appam. Appam batter often includes sugar, toddy (palm wine), or other ingredients. Warm water can help dissolve these components more efficiently, leading to a smoother batter and better distribution of flavors.
Serve appam with milagai podi powder, coconut chutney , sambar and coconut stew.
Enjoy appam recipe | appam Kerala Recipe | South Indian appam with yeast | with step by step photos.