Appam,known by many names-Palappam,Vellayapam,Aappam is a fluffy rice pancake made originally with kallu[toddy] which gives it the unique sweet and sour taste.It is a quite popular breakfast item in Kerala and a rockstar during Christian wedding feasts and festivals.Paired with Stew[mostly mutton] it has a very homely tag attached to it.
Most recipes use yeast for the fermentation of the Appam batter.Long back,my amma tried to recreate this recipe from Vanitha and had to serve it to our maid since none of us liked the smell of the yeast and we wouldn’t go anywhere near it.Then one day,she made some yummy Potato stew and such delicious looking lacy appams and they smelt wonderful too,with none of that funny smelling yeast and I was eager to know what the magic was.
Adding Eno fruit salt to a simple rice and coconut batter did the trick.We were instant appam converts!I have been following the same recipe too and it has never failed me.
Ingredients[makes 8-10 appams]
Raw rice – 1 cup
Cooked rice – ½ cup
Grated coconut – ½ cup
Salt to taste
Baking powder – 1 tsp
Sugar – 1 tbsp
Eno Fruit salt – 1 sachet
Soak the raw rice for 4-6 hours.
Grind to a smooth batter adding the cooked rice and grated coconut and enough water.
Add the baking powder and salt.
Mix well and keep it covered for 8-10 hours.[I keep it overnight]
Next morning add sugar and mix well,add more water if the batter is too thick-it has to be of pouring consistency.
Just before you start making the appam,add eno fruit salt to the batter.
The batter will froth up instantly,mix gently.
Heat a non stick appa chatti[appam pan] or any non stick kadai.
Pour a ladleful of batter into the pan when it is hot and swirl the pan in a clockwise motion spreading the batter to the sides of the pan.
Swirling the pan gives the appam the customary pretty lace edges and a spongy centre.
Close the lid and cook on medium heat for about 2-3 minutes.
Remove the appam to a plate and serve hot with Stew,Mutta roast,Kadala curry or just sweetened coconut milk.