Appam (Pancake) - without baking soda or yeast!

Hema

Natural Healing Guide

12:38 PM | 27-01-2020

Prep Time
16 hours

Cook Time
10 minutes

Servings
2 servings

Appam a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk.

Plain Appam or Vella Appam (meaning white appams) are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small appachatti or appam wok in which they are cooked.

It is also referred to as kallappam, because the batter is fermented with local toddy in Kerala called Kallu.

Usually fermented to make fluffy with the use of yeast or toddy or baking soda, here we use a different trick. Something I found while researching on how to make appams is a healthier way.

Ingredients

Rice: ½ cup
Fresh coconut: ½ cup
Rock salt: to taste.
Coconut water from the freshly broken coconut: (optional)

Method

Soak rice overnight.
Grind into a smooth batter with coconut water if available else use plain water.
Separate 1 tbsp of rice batter into a bowl.
Add coconut to the ground rice and grind further into a batter.
In a pan heat ¼ cup water and add the 1 tbspof rice batter that was separated. Stir continuously until it thickens into a thick custard.

Cool and stir it well into the rice flour coconut batter. Use a whisk or a hand blender to ensure it is well incorporated.
Add salt to the batter.
Allow the batter to ferment for 8 hours or until you can see it has risen well or the batter has a sweet-sour smell.
Heat an appam pan.

Pour the appam batter into the middle of the pan and swirl lightly to get a thin layer of batter to coat the sides of the pan and a thick fluffy centre.

Cover and cook for a few minutes or until the thick centre is glossy and cooked.

Gently separate from the pan.
Serve hot with Kerala Ishtew mixed-vegetable-kerala-stewor sweetened coconut milk.

Wellcure tip:

Adding coconut water while grinding the batter enhances the flavor and aids fermentation.
Try to remove avoid any bits of brown skin from the coconut to get a real white coloured end product.
The batter should be slightly thinner than the regular dosa batter to get the lacy edges.· If you don’t have an appam pan, you could cook them covered on a dosa tawa too.like a thick fluffy dosa

Eating guide:
Food group: grains and nut
A refreshing steamed dish as a change from the regular meals.
Served with a wholesome vegetable stew it is very light on the stomach yet filling.

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