Appam has its origins from Srilanka or Kerala and its commonly had for breakfast in Kerala, Tamilnad and Srilanka. Plain Appam or Vella Appam are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small appachatti in which they are cooked. They are fairly neutral in taste and mostly served with some spicy condiment or curry. These hoppers are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it can be fried in the appachatti with a little oil. In south-central Kerala, it is mostly served with kadala curry, mutton or vegetable stew or egg roast. – (Source : Wikipedia.) The appam I make usually has yeast as a leavening agent as I have had trouble in getting the batter to ferment. I am going to happily blame the weather for that. If you’re living in a hot humid place, you could skip adding the yeast but adding yeast does give a foamy layer that gives this fresh bread flavour being cooked on the stove top for breakfast. There are different versions to the appam. My Mom makes it very differently which I think I would capture on my visit and the proportions vary from one person to another. This version gives good results with a soft centre and lacy crispy border.
The Potato Stew is so easy to make and this is another of Prema aunt’s version. It literally takes 10 mins to get it dished for breakfast. I have been a huge fan of the potato stew and its a delight to have it by itself.
Cup measurement used : 160 ml
- Raw rice : 1.5 cups (I used Ponni raw rice)
- Idli rice (parboiled rice) : 3/4 cup
- Urad Dhal : 3/4 cup
- Fenugreek seeds : 1 tsp
- Coconut (freshly grated ) : 1 cup (I used 1 cup coconut milk)
- Sugar : 3 tbsp
- Cooked rice : 2 tbsp
- Yeast : 1 tsp
Soak all the ingredients listed 1-4 overnight in water or for 8 hours.
Drain and grind them adding the coconut (grated) and the cooked rice. If using coconut milk add it to the ground batter
Add enough water to grind it to a smooth batter. It should be a bit thinner than dosa batter.
If you’re adding coconut milk pls refer notes
Mix the sugar and the yeast to the batter and let it ferment for 4-5 hours.
If your place is warmer it may take lesser for the yeast to ferment the batter so plan accordingly.
Now, pour it into Shallow pan (iron pan) or “appachatti” . If your dosa pan is shallowed you could use it too.
Add a spoonful and a half and twirl the pan so that it forms a circle.
Cover with a lid
Cook on medium heat for about 3 minutes. Gently slide a spatula and it should glide off the pan.
Serve piping hot with Potato Stew
Serves : 2-3
Potato : 2 medium
- Onion : 1 medium thinly sliced
- Green chillies : 2-3, slit
- Potato : 2 medium sliced into 1/2 cm thickness
- Coconut milk : 200 ml, thin
- Ginger : 1/2 tsp, thinly grated
- Salt : to taste
- Coconut milk : 150 ml, thick
To temper :
Coconut oil : 1 tsp
Curry leaves : few
Mustard seeds : 1/2 tsp
Grated ginger : 1/2 tsp
Add ingredients listed 1-6 to a pressure cooker/pan and cook on medium for 2 whistles
When cooked, open add the thick coconut milk. Heat it through. DO NOT BOIL
In a smaller pan temper with the ingredients listed under to temper. Pour over the stew. Serve.