By Niveditha Kalyanaraman
September 15th, 2023
Appam is often mistaken to be Dosa due to its appearance. These bowl-shaped thin pancakes are believed to be invented by the migrating Jewish Indian community from the Malabar or Kochi region in Kerala. The most common side dish served with it is spicy mutton curry. It is also served with coconut milk-based vegetable stew. Here's the recipe for Appam.
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3 cup raw rice water, for soaking & grinding ½ cup coconut, grated ¼ cup cooked rice 1 tsp salt
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In a large bowl, soak 3 cups raw rice for 4 hours. Drain off the water and transfer to the mixer jar. Add water as required and grind to a smooth paste. Transfer the rice batter to a large bowl.
In a pan, take ½ cup prepared rice batter along with 1 cup water. Stir and cook until the mixture thickens and forms a thick paste. Cool completely, and transfer to the mixer jar.
Add ½ cup coconut, ¼ cup cooked rice, and water. Grind to a smooth paste. Cover and ferment for 8 hours or until the batter is well fermented. After the batter has fermented well, mix gently adding 1 tsp salt.
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Heat the appam pan, and pour in the prepared batter. Swirl once making sure the batter gets to cover the whole pan. Cover and cook until the appam is cooked well.