Kerala Appam

Cooking and shopping has proven to be a challenge because of COVID 19, but it is as important to consider others’ needs as much as your own. So it’s important that we plan our meals to avoid unnecessary hoarding and wastage. Instead of purchasing fresh fruits, vegetables and meat, incorporate dry fruits, canned food, pulses and nuts to minimize trips. If you have leftovers, ensure safe storage. But cooking doesn’t have to be dull! You can bond with your spouse and children over a healthy, home cooked meal. Remember to follow these hygiene practices:1. Wash your hands with soap and water before cooking2. Use separate chopping boards for vegetables and meat3. If you are using canned food, rinse out to avoid excessive salt intake4. Reduce your consumption of meat if possible, and include more fruits and veggies5. Remember to eat fibre rich foods like oats 6. Avoid sugary and fried foods. Sweeten your meals with honey, if required7. Drink loads of water!8. Stay happy :)Today I am preparing appam with fewer ingredients, as its quite difficult to purchase coconut. This alternative doesn’t compromise on taste. For this recipe, you need a deep Iron wok (appa chatti). I store a mix of white rice and payasam rice in a ratio of 6:1 for preparing appam, dosa and puttu; which makes the batter soft and tasty. 

Ingredients

Yeast, ½ tsp
Sugar, 1 tsp
Lukewarm water, 3 tbs
Rice mix, 1 cup (250ml)
Rice flakes, ½ cup
[Optional] Coconut, 2 tbs
Water, 1 cup
Sesame or coconut oil, for greasing

Preparation:

Mix yeast and sugar with lukewarm water and set aside. 
Wash the rice four or five times until the water runs clear. Soak in fresh water for 7-8 hours.
Rinse and soak the rice flakes (poha or avil) for thirty minutes before grinding.
Grind the rice, rice flakes and coconut with water into a fine paste.
Transfer the batter into a bowl and stir in yeast, then cover and set aside for fermenting.
It will rise to double the size overnight. 
Once risen, add salt. The texture of the batter will be like that of dosa batter.
Heat the Iron wok over a medium flame. Grease with oil using a tissue or clean white cloth unless you are using non-stick appachatti.
Pour one ladle full of batter in the pan and twirl the pan, keep closed until the edges brown and the centre is fluffy. Remove carefully with a flat spoon. 
Your appam is ready, enjoy with egg or vegetable curry. Please share and comment. Thank you 😊