I have tried the Appam mixes that are available in the market and i personally think 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.
How to make Stew :
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!