Watch the step by step video on preparing Flower Appams
Appams are also known as Lace Hoppers in English. Its a Super healthy and gluten free recipe.
Though
I am originally from Kerala, but based outside kerala, hence I was not so used
to Keralian food, neither fond of it. My husband has typical kerala
taste buds and what’s the best way to get into a man’s heart? Obviously,
thru his belly. I started to dig out on his likes and dislikes.
Appams was one of his favourites. My MIL avoided making Appam as
she did not get good quality yeast where she lives. So hubby's childhood
memories of eating Appams are only during family functions. Also MIL
Appams used to be unusually flat in shape, as this way it was quick and easy for her to
prepare huge quantity for a big family.
Appam is a staple
breakfast of Malayalee’s or to be more specific for Christians from Kerala,
India. Appams are a never to miss on
festive mornings leaving the kitchen with ferment aroma. Usually Appams are round in shape but my kids
love their Appams to be in flower shape and YES these flower Appams adds beauty
to your breakfast table. Giving more appetite to once eyes and taste buds. Yeast
is a must and common ingredient used in the fermentation process.
Once we had been to an authentic Kerala restaurant and saw the live appam station. We couples were amazed to see how quickly and efficiently the flower shape Appams were prepared. Kids were wonder stuck. I thought to myself, let’s give a try to Flower appams and impress my family on a Christmas morning. Getting the perfect flower petal shape takes a little practice to get it all right, be patient and keeping try.
I have accompanied Appams with Egg roast
cooked in coconut milk. Appams also goes well with egg curry cooked in coconut
milk, egg curry cooked in raw coconut, chicken roast, chicken curry,
chicken/beaf/vegetable stew or black Chick pea curry. I ate vegetable stew 1st time prepared by
my MIL, she makes excellent vegetable stew, loved it and learned
to prepare.
My
personal favorite combination which I came across recently is Appams with
Mutton Korma.
I
am going to show you step by step on how to make Flower shape Appams that is
airy, soft to touch, fluffy in the center, that to without any artificial
rising agent. You may also refer to the Video.
Ingredients:
- 2 cups Rice soaked for 6-7
hours
- 1 cup cooked rice / white poha
- 3/4 cup coconut grated
- 2 tbsp Sugar
- Salt to taste
- 2 coconuts water (homemade
natural toddy)
In
this recipe I have replaced the using of Yeast /Soda with naturally fermented
coconut. Read 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
Procedure:
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.
STORAGE: While fermenting the batter
gets doubled up, so always use a large vessel double the size of the batter. As
a Precaution, you may keep a tray under the large vessel in order hold the over
risen spilled batter. Add salt only to the quantity of batter
that you will be immediately using. The rest of the batter can
be stored in refrigerator for up to 2 days and use when required. Add
salt and give a good mix. Allow the batter to come to room
temperature, which may take another 2 to 3 hours. During this time
the mild fermentation process continues.
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.
The
Chatti should be on medium-high flame and hot. There is no need to
heavily grease the non-stick chatti. At the most just put few drops of
oil on tissue paper and wipe over the pan. The pan should be piping
hot before pouring the batter. Pour 1 deep ladle of
batter. Lift the Chatti over the flame and gently Move the batter in cross shape and then slowly move
in diagonal shape, giving them a perfect shape. Make the moves
slowly so the batter can stick on the pan. When you see bubbles
coming up, close it with lid and wait for approximate 1 minute. No
need to open the lid frequently, allow it cook on medium heat. In
between just open the lid once to remove the steam water from the lid and close
back, allowing it to cook for another few more seconds. No
need to flip the Appams. Each Appam takes 1 to 2 minutes to
cook. When the Appam is ready the edges resemble crisp lace and center
soft.
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.
Appams are a never to miss on festive mornings. I have accompanied it with Egg roast cooked in coconut milk.
* * * *
Function of Yeast:
Some
people avoid Yeast as it creates excess gas, bloating, headaches or triggers
migraine.
Yeast
is a living single-celled fungus that is used in bread dough and
batters. Yeast is a leavening agent, which means that it produces
carbon dioxide bubbles that makes the batter rise. Unlike baking
powder or soda, which are chemical. The gas that yeast produces is a
product of its feeding process. Yeast consumes the sugars from the
Appam batter and excretes carbon dioxide, which makes the batter puff
up. The yeast also produces alcohol and some other byproducts, which
produce the unique flavor of Appams and some people don’t like this
smell. When you put your batter in warm place, the warmth kicks the
yeast into action, and the batter starts to rises up.
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