Appam is a spongy and lacy pancake prepared with fermented rice batter. It is a popular breakfast in Kerala . Appam is made in a special pan called "appachatti". Appam is usually served with sweetened coconut milk, kurma or stew. This is Kerala Style of making appams.
Wash and soak rice for 6-7 hours.
Grind rice and coconut to a smooth paste.
Take a ladle of the ground batter, mix it well with a cup of water.
Cook that on low heat stirring continuously, until it becomes like a porridge. Let it cool completely.
Grind this porridge with a little rice+coconut batter.
Then mix it with the rest of the batter. The consistency of the batter should not be too thick nor too thin.
Add sugar, yeast and little salt. Mix well and leave it to ferment for 5 hours.
Mix the fermented batter well.
Heat an appam pan. Sprinkle little water and check if it is hot enough. If it makes a sizzling sound, the pan is hot enough to make appams.
Pour a ladle of appam batter. Hold the handle with your hands and rotate the pan in a circular motion.
Then put it back on the stove. When you find holes forming on the corners/sides, reduce the heat to low and cook covered.
Once cooked remove the appams with the help of a spatula and serve hot with any stew or sweetened coconut milk.
Check the video for 2 methods of making appams.