Appam

Appam, also known as hoppers, is a popular South Indian and Sri Lankan dish made from fermented rice and coconut batter. It is typically soft in the center with a thin, crispy edge.

Ingredients:

• 2 cups raw rice
• 1/2 cup cooked rice
• 1/2 cup grated coconut
• 1/2 teaspoon active dry yeast or 1/2 cup appam/palappam powder (for fermentation)
• 1 teaspoon sugar
• Salt to taste
• Water, as needed
• Oil or ghee for greasing the appam pan

Instructions:

1. Soak and Ferment:

• Wash the raw rice thoroughly and soak it in water for about 4-6 hours.
• In a separate bowl, soak the active dry yeast in warm water with a teaspoon of sugar. If using appam/palappam powder, skip this step.
• After soaking, grind the raw rice along with cooked rice and grated coconut to a smooth batter. Add the yeast mixture or appam/palappam powder and blend again.
• The batter should be of pouring consistency. Add water if necessary.
• Transfer the batter to a large bowl, add salt, and mix well.
• Allow the batter to ferment for at least 6-8 hours or overnight. The batter should rise and become slightly bubbly.

2. Cooking Appams:

• If the batter is too thick after fermentation, you can add a little water to achieve the right consistency.
• Heat the appam pan (also known as appachatti or appakara) over medium heat. Grease it lightly with oil or ghee.
• Pour a ladleful of batter into the center of the pan.
• Hold the handles of the pan and swirl it around quickly to spread the batter evenly, with a thicker center and thinner edges.
• Cover the pan with a lid and cook the appam on low to medium heat until the edges are crispy, and the center is soft and cooked.
• Once cooked, use a spatula to gently lift the appam from the pan.
• Repeat the process with the remaining batter.

3. Serving:

• Serve Appam hot with coconut milk, stew, or any curry of your choice.

Tips:

• For a fluffier batter, use lukewarm water for soaking the rice in the traditional recipe.
• If the batter is too thick, add a little more water. If it's too thin, add a tablespoon of rice flour.
• You can adjust the amount of sugar to your taste.
• If you don't have an appam pan, you can use a non-stick pan or a small crepe pan.
• You can add a pinch of baking soda to the batter for a slightly crispier texture.
• Appams are best served hot, but you can also reheat them in a pan or microwave.

Enjoy your homemade Appam! Adjust the batter consistency and fermentation time based on your preferences and the weather conditions.