With an array of rich stews, pickles and curries, South Indian cuisine is definitely one of the most refined sub-cuisines of India. Therefore, it would be a tad unfair to just talk about the curries and not say anything in appreciation for the breads. Appam is one of the first breads that come to mind each time we are looking to pair something with our awesome South Indian preparations. Appam is thin rice flour and coconut pancake, so thin that it may tear if you stretch it for slightly too long. It is popularly paired with chicken stew, avial, ghee roasts and all sorts of dry and sticky accompaniments. They are white in colour and are of many kinds. It is also very easy to make and we have just the right recipe you need if you are trying to make it for the first time.
To make these simple appams you would need some rice, desiccated coconut, sugar, yeast and salt. That's it. Once you have all the ingredients in place, boil rice and coconut, once they are done, do check if they are soft, they should not be very soft either. A parboiled, medium consistency would be good. Put the mixture in a grinder, and blend with sugar and yeast. There is no need to add extra water because the rice has a good amount of moisture; however, if you think the batter is looking too thick, you can add a spoon or two. Now, that your batter is ready, let it rest for at least 30 minutes or an hour. Then heat a pan, take a ladle full of batter, pour it at the centre of the pan. You can twist the pan to get your desired shape, traditionally appams are round and thin. Once you are done, put down the heat and serve. You can have it for breakfast, or lunch and save some batter to make it for dinner again!
Here is the step-by-step recipe of appam with ingredients, try it at home and let us know how you liked it.
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About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.