Difference between revisions of "Alternative:Appam"
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{{recipesummary|Flatbread recipes|12|prep: overnight<br/>cooking: 2-3 min each|3}} | {{recipesummary|Flatbread recipes|12|prep: overnight<br/>cooking: 2-3 min each|3}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of India|Indian Cuisine]] | [[Cuisine of Sri Lanka|Sri Lankan Cuisine]] |
| − | '''Appam''', a [[ | + | '''Appam''', a [[Fermentation|fermented]] rice pancake, is a speciality of the South [[Cuisine of India|Indian]] coastal state of [[w:Kerala|Kerala]]. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured [[Keralan vegetable stew|vegetable stew]]. It is also very popular in Sri Lanka, where it is known as "appa" (or "hopper") and often served with an added [[Egg|egg]]. |
==Ingredients== | ==Ingredients== | ||
| − | * 1½ cups uncooked white [[ | + | * 1½ cups uncooked white [[Rice|rice]] |
| − | * 1½ cups fresh grated [[ | + | * 1½ cups fresh grated [[Coconut|coconut]] |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Sugar|sugar]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Salt|salt]], or to taste |
| − | * 2 tablespoons white [[ | + | * 2 tablespoons white [[Rice|rice]], cooked |
| − | * [[ | + | * [[Water|water]] for soaking rice, and 2 to 2½ cups for grinding |
| − | * optional: ½ teaspoon [[ | + | * optional: ½ teaspoon [[Yeast|yeast]] or [[Kefir|kefir]], to start the [[Fermentation|ferment]] |
==Procedure== | ==Procedure== | ||
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# Transfer it to a wide open container and leave it to rise overnight. | # Transfer it to a wide open container and leave it to rise overnight. | ||
# The next morning, add salt and refrigerate the batter until use. | # The next morning, add salt and refrigerate the batter until use. | ||
| − | # To fry the appams, use a [[ | + | # To fry the appams, use a [[Tava|tava]] or a small bowl-shaped pan with either a non-stick coating or a little oil or ghee. |
# Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides. | # Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides. | ||
# Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges. | # Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges. | ||
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==Notes, tips and variations== | ==Notes, tips and variations== | ||
* The batter ''should'' ferment overnight without any added starter, but often ''won't''. Yeast (or better still, kefir) can be added to help it ferment. | * The batter ''should'' ferment overnight without any added starter, but often ''won't''. Yeast (or better still, kefir) can be added to help it ferment. | ||
| − | * The grinding can be done in a [[ | + | * The grinding can be done in a [[Blender|blender]]. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly. |
==See also== | ==See also== | ||
| − | *[[ | + | *[[Dosa|Dosa]] |
[[Category:Vegan recipes|{{PAGENAME}}]] | [[Category:Vegan recipes|{{PAGENAME}}]] | ||
Revision as of 17:32, 5 April 2012
| Alternative:Appam | |
|---|---|
| Category: | Flatbread recipes |
| Servings: | 12 |
| Time: | prep: overnight cooking: 2-3 min each |
| Difficulty: |  |
| Indian Cuisine | Sri Lankan Cuisine
Appam, a fermented rice pancake, is a speciality of the South Indian coastal state of Kerala. It is especially popular among the Christian communities of that state. Appam are often served along with a coconut-flavoured vegetable stew. It is also very popular in Sri Lanka, where it is known as "appa" (or "hopper") and often served with an added egg.
Ingredients
- 1½ cups uncooked white rice
- 1½ cups fresh grated coconut
- 1 tablespoon sugar
- 1 teaspoon salt, or to taste
- 2 tablespoons white rice, cooked
- water for soaking rice, and 2 to 2½ cups for grinding
- optional: ½ teaspoon yeast or kefir, to start the ferment
Procedure
- Soak the raw rice in water.
- Grind the soaked rice until about ¼ ground.
- Add the grated coconut along with a little water and continue grinding.
- Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.
- Transfer it to a wide open container and leave it to rise overnight.
- The next morning, add salt and refrigerate the batter until use.
- To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil or ghee.
- Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
- Cover the pan with a hot lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges.
Makes 12.
Notes, tips and variations
- The batter should ferment overnight without any added starter, but often won't. Yeast (or better still, kefir) can be added to help it ferment.
- The grinding can be done in a blender. Make sure that there is enough liquid so that it all swirls around in the blender, mixing properly.
