Appam

Appam is the term equivalent to bread a fermented rice cake, delicious Malayali/Sri Lankan breakfast/dinner item which is spongy and tastes good with chicken gravy. There are different varieties of appam, I like appam with coconut and milk which owes it's origins to kerala.

Preparation Time: 3 min/appam
Soaking time: 5-6 hours 
Fermentation time: over night
Cuisine: Kerala
Source: Minu's taste
Ingredients:
2 cups rice
1/2 cup fresh shredded coconut
1 cup rice flakes/poha/atukulu
1 cup milk
2 tsp black gram/urud dal
1 tsp fenugreek seeds
dash baking soda
1 tsp sugar
1/2 tsp oil per appam
water
salt to taste


1. Soak rice, urud dal, riceflakes, fenugreek for 5-6hrs.
2. Grind soaked ingredients with coconut and milk to make smooth batter.
3. Add salt, hing and leave it for fermentation overnight
4. This raises to double to it's size to next morning.
5. Add sugar, soda to it and leave it for 10-15min, bubbles can be noticed
6. Heat the pan, pour the batter and rotate so the batter makes circular. Add a tsp of oil on the edges circularly, cover with lid and cook it for 2-3 min atleast. do not overturn appam. Serve with gravy chicken.


Actually small mini-kadais are used to make appam, I used pan so it is just in flat, round shape, but the traditional appam is in the shape of a shallow bowl, shown below.