I have tried the Appam mixes that are available in the market and i personally thnk they are nowhere close to fresh Appam batter. Although i have grown up seeing my mother making Appam batter with “Kappi”, i dont follow that process since i find it tedious. I use yeast instead for fermentation. I continue to follow the below method because it gives me good soft Appams. Here’s how i do it :
How to make Appam Batter : (Around 12 Appams)
3 cups of raw rice
1/2 a coconut grated
1 cup of cooked rice
1/2 teaspoon salt
1 tablespoon sugar
1/4 teaspoon dry yeast crystals
- Soak the rice for at least 3-4 hours.
- Grind along with grated coconut, cooked rice, sugar, salt and yeast.
- Grind till it becomes smooth. Add appropriate amount of water while grinding. The consistency of the batter should not be too watery or too thick.
- Keep the ground batter aside till it ferments. I generally grind the batter in the night and keep it overnight for fermentation. With the addition of yeast this process is actually accelerated.
How to make Appam :
- Pour the batter into the appam chatti. No need to oil the pan if it is non-stick.
- Rotate the chatti in your hands so that the batter spreads.
- Close the chatti and allow the Appam to cook. Remove from the pan once it starts browning.
Veg stew is made in different ways in different parts of Kerala. My mother and my mother-in-law prepare stew in different ways :-). I will put in my mother-in-law’s stew recipe here since it is easy and equally tasty. For working women like me, its an awesome recipe to know.
2 large potatoes cut into cubes
2 carrots cut into cubes
1 onion chopped
1 teaspoon freshly grated ginger
1/2 teaspoon crushed pepper pods
2 green chillies slit
First coconut milk (thick)
Second coconut milk (thin)
Salt according to taste
- Cook the potatoes, carrot, onion, ginger, chillies, pepper together in a pressure cooker with 1.5 cups of water.
- Once it is cooked, add the second extracted coconut milk and bring to a boil.
- Next, add the first extracted coconut milk, heat for a minute and tun off the heat.
- Add salt and mix well. Serve hot with Appam…Slurp!