Kerala Appam is made by fermenting rice and coconut mixture. It is a common food in Kerala households. It is served for breakfast with chutney/coconut milk or for dinner with chicken curry.
1 cup Rice
½ cup flattened rice (poha)
½ cup grated fresh coconut
1 tsp baking soda
Salt as per taste
- Wash and soak rice in water for 4 to 5 hours.
- Wash and soak poha in water for 10 minutes.
- Grind soaked rice, soaked poha, fresh grated coconut with little water to a fine paste.
- Let the batter ferment for 8 to 10 hours.
- After fermentation, add 1 tsp baking soda and salt as per taste.
- The batter should have a pouring consistency.
- In case the batter is thick, add little water.
- Heat a pan. Pour a ladleful of batter on the pan.
- Move the pan in a circular motion so that the batter spreads.
- Cover the pan and allow the appam to cook.
- When the appam is cooked evenly, remove it from the pan.
- Serve hot with either chutney or vegetable stew or chicken curry.
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