Flower appams. These appams are made with a blend of soaked rice,coconut ,cooked rice ,yeast ,sugar ,salt and water to give you the softest appams you can imagine. Appam Recipe with step by step photos. These tasty lacy soft hoppers also known as appam or palappam are a popular kerala breakfast served along with vegetable stew.
Appam is my sons all time favorite dish.
Appam with sweet coconut milk is something he can have everyday.
Appam - the Queen of Kerala is a fermented flat bread made out of Rice and Coconut.
You can cook Flower appams using 6 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Flower appams
- Prepare 2 cups of Rice soaked for 6-7 hours.
- You need 1 cup of cooked rice / white poha.
- You need 3/4 cup of coconut grated.
- Prepare 2 tbsp of Sugar.
- You need to taste of Salt.
- Prepare 2 of coconuts water (homemade natural toddy).
Appam is specially popular among the Syrian Christians of Kerala and some say that Appam was adapted from. This recipe gives you perfect spongy appam. As I promised I am delivering you amma's special appam recipe. This is one of those recipe which stayed in our home for.
Flower appams instructions
- In this recipe I have replaced the using of Yeast /Soda with naturally fermented coconut. Ready more about yeast at the end of the recipe..
- Homemade Natural Toddy: Use fresh coconut water from 2 coconuts. Fill the water in less than half the size of the glass jar and mix in 2 tbsp of sugar and shake it thoroughly and roughly. Place the bottle in a dry warm place for 24 hrs or leave it near the window (not direct sunlight). Thereafter do not shake the bottle..
- After 24 hours you will see small bubbles in the water and the water will be white cloudy colour. When you open the bottle you will get sweet fermented smell. Once the water is fermented keep it in fridge else it will turn sour in taste. Now the homemade natural toddy is ready..
- Strain the fermented coconut water and add it to the grinding mixture, along with warm water for grinding, to form a smooth paste. Adding coconut water will enhances Appams taste.
- Appam make: Grind all the above listed ingredients with some warm water to form a smooth thin paste. Cover the batter in an airtight container and keep it to ferment for around 10 -12 hours in a warm place. I have used warm water to fasten the fermentation time. When the batter ferments, the mixture will rise up forming air wholes. Give it a good stir and this is how the finally fermented batter looks like. Look at the batter consistency. Check for salt at the time of preparing Appams..
- RICE: Appam can be made with white basmati rice or any other rice. Traditionally, it is made with white raw rice..
- FERMENTATION: The batter should be kept in normal room temperature or warm place. Fermentation always depends on the climate (8 to 12 hours). During winters it takes more time to ferment..
- Flower making: Appams are made in Appa Chatti or Appam kadai to get the shape.You don’t necessarily need the special pan and you can do with a small wok or flat skillet. The Appa Chatti however, gives a perfect bowl shape and ensures the excess batter collects in the center to form a fluffy thick center, after swirling the pan round..
- Wow your beautiful flower shape Appams are ready to be served. These white lacy pancakes have a crisp side with an airy, soft on touch and fluffy center..
Appam is a spongy, lacy pancake prepared with fermented rice batter. Appam is served for I am a big fan of Kerala's soft, lacy, spongy appams. It is a very common and popular breakfast in Kerala. Remove the appam and repeat until the batter is finished. Serve warm with egg curry/any stew/kadala curry/vegetable korma/ fish moli or any curry of your choice.
