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Kerala Style Appam is the dish of breakfast which is very popular in Kerala. Appam is known to be revered food of own country of God. This dish is easy to make and simple. The pancakes are white, have fluffy centre and are lacy with crisp side. They are soft and they are airy. It goes well with kadala curry, sweetened milk of coconut, vegetable stew, chicken stew, korma, egg roast and chutney.
Toddy is used with yeast to give a different taste to the appam. In order to grind the batter, fresh coconut can be used in grated state in the place of milk of coconut in the grinding of the batter. You can add yeast directly when the grinder is grinding and has become warm because yeast is used for fermenting the batter. The most important ingredient is raw rice (Pachari). We can get soft and fluffy appams by using appachatti.
Coconut milk which is usually sweet goes fabulously with appams. Jaggerry is used to make the coconut milk sweet and powder of cardamom is used as a spice to flavour. We have to take thick coconut milk and then required amount of jaggerry (gurd) which is powdered along with a little bit of cardamom in a powdered form. The coconut milk is stirred till the jaggerry (gurd) dissolves and we can serve the sweet milk of coconut along with the appam.
- Rice-4 cups raw, soaked overnight in water for example sona masuri
- Coconut which is grated-2 cups
- Optional feature- cooked rice-3 tablespoon
- Salt-1 tablespoon
- Sugar-5 tablespoon
- Baking soda-Half teaspoon
- Take rice. Soak it in water. Drain it. Grate the coconut by grinding in a grinder. We can add rice to the grated coconut. In the process, add water carry on the grinding. A maximum amount of 1 and ¼th water cups are added. The batter in the ground state should be grainy, not very smooth. The batter can be felt by running of fingers into it to feel its coarseness.
- Take ground batter half cup. Add 1 cup water to it and place them in a container of stainless steel. Place the container on heat in a seam condition and stir it ill the batter becomes thick. Continue the stirring process till the mixture becomes transparent and thick. Take off from heat. Cool it till temperature of the room is got.
- Take the cooled batter and add to ground batter of appam. Mix both of them to avoid lumps. Then add water as required. The batter has a consistency not very runny like the batter of dosa(rava), masala or plain. It should not be very thick like the batter of masala dosa. It should have pouring consistency in a slightly thick manner.
- The batter of the appam is fermented in a covered position for overnight duration. Certainly the quantity is doubled as a result of fermentation process. Salt, sugar, baking soda are added to the batter mixing nicely and the batter should not be beat too much.
- Take a appam pan of non-stick variety. Heat the non-stick for about 7 minutes. Very little oil is used to make the appams (about 5 drops). A tissue is used in order to grease the non-sick pan. Little by little half a cup batter is poured in the centre of the no-stick.
- The non-stick is lifted from the medium heat flame. The pan is twirled in a rotational direction so that the batter becomes a uniform circle on the pan. There should be less twirl such that maximum batter is available in the centre than on the side. Cover the lid. Cook on low flame by covering the lid. Cook for 5 minutes.
- Check the dish. If cooked remove from medium heat. If not, keep cooking such that the edge of the appam becomes crisp. We can leave the side of non-stick with a spatula and place on a platter. A pure white appam is preferred rather than brown-edged appam.