Sunday, 19 August 2012

Appam | Rice and coconut pancakes | Vellayappam | Kukskitchen



അപ്പങ്ങള്‍ എമ്പാടും ഒറ്റയ്ക്ക് ചുട്ടമ്മായി, അമ്മായി ചുട്ടതു മരുമോളുക്കായ്‌  :)









Long gone are the days when you had to make a 'thari kurukku', have the best roasted rice flour and then wait and pray for the appam batter to rise. My mom-in-law has the best mix for making appam which has become the staple appam recipe for many of my dear friends, cousins and family. I plan to share the same with you all today. Not only is it easy and quicker to prepare, it is infallible and produces the softest yet crispy-frilled appams ever.

From this recipe / batter I usually get 12-15 appams.




























A few things before you start:

  • A variation of this recipe is by adding aval / rice flakes in stead of cooked rice.
  • Substitute regular raw rice with a starchy rice like risotto rice or idli rice for a spongy texture.
  • Can't get an appam pan? Don't you worry! Use the batter to make pan cake/ dosa like appams. They taste the same and are soft except the crispy frills disappear. I use to make appam-dosas when I first came to the uk before I got my own appachatti.
  • Get adventurous with the shape - flower, triangle, any other shapes?
  • Remember, they are best eaten hot.


Tips for those living in temperate climates

great places to keep your batter to rise include:

1. on top of radiator
2. in the airing cupboard aka 'dosa muri'. I heard this term from my dear cousin D :) great name girl.
3. on top of the microwave if you know you will use the microwave a lot.
4. heat your oven to 50 degrees for about 15 mts and then switch off. Leave your batter inside.


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Appam  |  Rice and coconut pancakes
അപ്പം 
Makes 12-15
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Ingredients:

1. Raw rice - 1 cup pre-soaked in plenty of water
2. Cooked rice - one handful
3. Grated coconut - of half a coconut or 1/2 cup of dessicated coconut- pre-soaked
4. Sugar - 3 tbsp
5. Yeast - 1/2 tsp or 1 tsp if using less strong yeast
6. Salt - 1 tsp or to taste



Method:


  • Pre-soak raw rice and dessicated coconut in tap water for a good 5-6 hours or if you forget to do that use hot water to soak the above, this time for only 1 hour.
  • Check if your rice is ready to be grinded. You can do that by gently breaking a grain of rice with your fingers. There should be no more chalk white dry rice left at the centre of the grain of rice.
  • Grind all except yeast for at least 6-7 mts in a blender.
  • Finally add the yeast and blender for 1-2 mts.
  • Do not worry about the sugar giving ur appams a sweet taste. The sugar is largely used up by the yeast and any left over sugar in the batter will give your appams a crispy light brown 'frill'.
  • Leave it in a warm area for the batter to rise. This can be done over night or during the day. I do it during the day and then leave in refrigerator over night. My mom-in-law says cooking with a cold batter makes the appam softer. I couldn't agree more with her.
  • You can now make your appam. Use an appam pan, heat it at medium flame. Too cold pan leads to dried out appams and too hot a pan leads to ugly appams. Pour a ladle-full of batter at the centre of your pan, twist the pan to get the desired shape, close the lid and cook for 2-3 mts till the ends turn light brown.


Enjoy!!!



Cheers
Sherin Deepu

4 comments:

  1. I am yet to make appam from raw rice.. I usually make appam using rice flour...
    btw Appam looks very soft :)

    ReplyDelete
    Replies
    1. Dear Ancy,

      You have to try this recipe mole. Try with raw rice and you will not look back. Trust me!

      Regards,
      Sherin.

      Delete
  2. Missing my mom's aapam. Looks yummy.

    ReplyDelete
    Replies
    1. Dear Vardhini

      Mum's cooking is the best. I miss my mum's kaipunyam esp since I am so far away from her.

      Do try this recipe. They will never be as good as your mums, but worth a try.

      Regards,
      Sherin

      Delete

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Hugs,
Sherin


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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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