Aappam is one of the most popular South Indian crepe which is mostly prepared from the fermented yeast batter with coconut. You can have this during morning breakfast or for brunch with vegetable stew or sweetened coconut milk. It is known by different names across South of India but the taste and preparation remains the same. Aappam in Tamil, Appam in Malayalam, Kerala and Gulle Eriyappa in kodava or Karnataka. It is said that this recipe came from Jewish cuisine when Jewish community first settled in India.
1 cup Idli rice or Sona Masuri rice;
½ tsp. fenugreek seeds;
¼ cup thin poha;
2 tsp. sugar;
¼ cup fresh, desiccated coconut;
Salt as per taste;
¼ cup warm water to activate yeast;
½ tsp. dry yeast.
How to prepare?
Soak idli rice and methi seeds for atleast 5 hours.
Take soaked rice, add thin poha and coconut. Mix it in a blender.
Add water as required and blend it smooth.
To activate yeast, in a large bowl add warm water, dry yeast and sugar.
Let it rest for 5 minutes.
Transfer the blended batter in yeast water.
Mix well and let it ferment for atleast 8 hours.
Mix the batter slightly and add salt and water as required.
Make sure the batter is flowing consistent.
Pour the ladleful of batter on a medium hot pan.
Rotate immediately and spread.
Cover with lid till the appam cooks in presence of steam.
That’s set! Serve it with chutney or curry.
Tried this recipe?
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