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Kerala Appam

My mom recently visited me and she taught me how to prepare the perfect batter for Kerala Appams.

Ingredients

  1. Pachari or Sona Masoori Rice - 3 cups soaked for atleast 4 hours
  2. Cooked brown rice - 3 large serving spoon
  3. Shredded coconut - 3 large serving spoons
  4. Water (room temp) 
  5. Instant yeast - 1 unheaped tsp
  6. Sugar - 4 heaped tbsp.
  7. Salt 

Procedure

  1.  In a mixer, mix ingredients 1 to 3 in water at par level
  2.  Move the mixed ingredients to a steel vessel (better than glass containers as steel can conduct heat better) and add sugar and yeast and mix well. (Hand can be used to mix as it helps fermentation more)
  3.  Once the batter has fermented (can take few hours to 2 days depending on the quality of yeast and the temperature of the room), add salt and mix well.
  4. Pour a spoonful of batter into a hot appachatti or frying pan. Cover and cook for a couple minutes on medium heat.
  5. Serve hot from the stove.

Tips

  • Aval or rice flakes soaked in water for 10 min can be used as an alternative to cooked brown rice.
  • If rice or rice flakes are hard to find, the batter before fermentation itself can be used as an alternative. Take a bout 3 tbsp of unfermented batter and dilute it in a glass of water, heat this and stir continuously on low heat until it thickens. Remove from stove, cool it to room temp. and mix with the rest of the batter. This is called kappikaachal. Too much work,, I know...
  • Once kept for fermentation, if you spot lumps of yeast appear on the top of batter, mix it evenly into the batter.

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