Appam or Vellayappam or Palappam as it is called is a famous breakfast item of Kerala. This is usually had with Chicken Ishtu (stu) or Nadan Chicken Varutharacha Curry or with egg roast. It is a must try combination. The lacy appam and the masala egg roast is something everyone who comes to visit Kerala are on the look out for.
Short grain rice - 4 cups * see note 1
Coconut - 1 medium size
Cooked Boiled Rice - 1 1/2 cup
Dry active Yeast- 2 tsp
Sugar - 4 tsp* see note 2
Salt - 1/2 tsp
Water - 3 cups + more to make thin batter* see note 3
Gingelly oil - to smear on the appa chatti (cast iron kadai)* see note 4
Cast iron appam chatti/wok
- Soak rice for 1 hour and strain.
- Grate the coconut. In a grinder, grind the coconut and cooked rice together for 15 minutes.
- Add the rice to the ground mixture. Grind till very fine.
- When the batter is almost done add the yeast and sugar. Grind for another minute.
- Let it ferment for 4 hours or till the batter has risen and turns frothy.* see note 5
- Heat the cast iron appam chatti or wok on high flame. Smear it with little oil.
- Lower the flame. Pour a laddle (almost 1/2 cup) of batter into the wok. Tilt the wok all around so that the batter coats in a round shape and the rest of the batter settles in the center.
- Cook on high flame for 5 seconds and then lower the flame. Cover and cook till the rim turns golden and starts leaving the sided. Gently lift the appam and place it on a plate.
Eggs - 5 hard boiled and shelled
Onion - 3 1/2 cup thinly sliced, tightly packed
Garlic- 6 cloves thinly sliced
Ginger - 1 " piece finely chopped
Tomatoes - 2 medium size
Curry Leaves - 2 sprigs
Coconut Oil - 3 tbsp
Coriander Powder - 1 1/2 tbsp
Chilly Powder - 3/4 tsp
Turmeric Powder- 1/2 tsp
Pepper Powder - 1/4 tsp
Sugar - 1/4 tsp
Salt - as required
- Heat oil in a cast iron skillet. Add onions and saute till slightly browned. * see note 7,8
- Tip in the garlic and ginger. Continue to saute in medium flame.
- Thinly slice the tomatoes and add them along with curry leaves to the onion mixture. Saute till the tomatoes are half cooked.
- In a bowl mix all the dry ingredients along with some water to make a paste.
- Add the masala paste to the onion mixture. Saute for 1 minute. Reduce flame to low.
- Meanwhile cut the eggs into half. Separate the egg whites from the yolk. * see note 9
- Add the egg whites to the masala and coat the eggs with the masala.
- Continue to cook for another 1 minute on low.
- Serve it with appams or rotis.
- You can use raw rice. I used short grain rice(ghee rice/neychottari).
- Before making appam you can add more sugar if you like the appams to be a bit sweet.
- The batter has to be in a runny consistency.
- Any oil can be used but gingelly oil is the best for cast iron woks. If you are using a non stick appam maker then there is no need to smear oil.
- The time taken for the batter to rise and turn frothy will depend on the climate. In warm weather it will ferment faster. Keep the batter in a warm place.
- Cast iron appam chatti or wok is the best to get the right texture of the appam. It has a round deep bottom which helps in getting the nice lace.
- Saute the onions on high flame. Keep stirring.
- You can reduce the oil used to 2 tbsp if you are using a non stick pan.
- Usually the eggs are halved and served but in my house we avoid the egg yolk for health reasons.
- Keep stirring so that the mixture does not stick to the bottom.