"Appam" and stew

Appam

The winning combination of "appam" and stew is often served at most Syrian Christian celebrations. Not to imply that it is not made otherwise at home... it is often part of the breakfast menu on a Sunday or any other holiday. For, the "appam" and stew creates a nice satiety that makes one benevolent towards the world at large! Now-a-days, some Kerala-based entrepreneurs sell excellent branded "appam podi" or rice flour for "appam"s. The instructions are good and so in jiffy, anybody can make soft and tasty "appams". However, if I have no such "appam podi", then I like to do the "appam"s this way.This method is quite simple too.

Makes around 15 to 20 "appams"
Preparation time : 4 hours for soaking the rice and overnight for fermentation
Cooking time : a few minutes

Ingredients

1. Raw rice *- 3 cups or around 1/2 kg
2. Coconut grated - 1/4 to 1/2 cup
3. Yeast granules - 1/2 teaspoon
4. Sugar - 1 tablespoon
5. Salt to taste
6. Oil - a few teaspoons

Method

1. Pick and wash the rice. Soak the rice for about 4 hours.
2. Scoop out one handful of soaked rice and cook with 3 times as much water. The rice becomes a soggy sticky mass when cooked. This is the "kappi". Let it cool to room temperature.
3. In a mixie, grind in 2 or 3 batches, each batch comprising some rice, some "kappi" and some coconut with water. The paste may be slightly grainy but not coarse. The aim is to get a batter not too thick but not thin either. While grinding the last batch, add the yeast and sugar also. The grinding is done. Now stir the whole lot and keep covered for fermenting** in the kitchen itself or somewhere that is not cold or draughty.
4. When the fermentation happens, there are a lot of bubbles and frothing up of the batter. (If the yeast is very good, then the fermentation happens quickly and the frothing can even overflow from the vessel. If this is likely to happen, give the batter a good stir and the bubbles will settle, till they rise again! These bubbles give the "appam"s their characteristic softness and also the ability to turn the edges into nice filigree crispiness.)
5. Add salt and stir well. The batter should be of pouring consistency like pancake batter (add water if needed and stir well). The "appam" batter is now ready to be made into "appams".
6. Heat an "appam" chatti***. Smear well with a few drops of oil.
7. When the "chatti" is hot, pour a ladle full of batter and tilt and tip the wok in a circular motion so that the batter touches the upper sides of the "chatti". Where ever the batter touches the sides, a nice lacy filigree will form. The batter then settles in the centre. Cover the "chatti" and set the flame on medium. (See the video clip below.)
8. When the lace on the sides become a golden brown and the centre looks cooked, carefully scoop out the "appam" with a spatula. The appam should be cooked enough to hold its shape, and not burnt at the bottom. This is truly a pretty sight!
9. Repeat the process.
10. Serve hot "appam"s with stew.

Tips

The recipe for stew is given next.

*Raw rice here means the non-boiled or non-parboiled variety. Parimal and  basmati are two varieties of raw rice. There are other varieties also. Any good variety of raw rice may be used.

Earlier, the rice powder for "appams" used to be prepared at homes. A tedious process that required many hands. The lady of the house would employ someone just to pound the rice (in a huge mortar) for this. Since, such luxuries are a thing of the past, the "appam podi" manufacturers have good sales!

**I like to set the batter for fermentation in an over-sized pot. After a couple of incidents of overflowing and wasting of good batter, I make sure that all fermentation happens in only large vessels... after all, who wants to waste all that nice batter!

***The "appam chatti" is used exclusively to make appams. This is a medium-sized rather shallow wok. Earlier, these were available at the iron-mongers, but now-a-days, we get excellent non-stick "appam chattis" at the supermarkets or other utensil shops. I prefer using the non-stick one, as the "appam" can be removed easily. In the iron "chatti", the first few "appams" would invariably be torn. These woks have to be seasoned well before using for the very first time, otherwise anything cooked in it would just stick and refuse to come loose. After use these iron woks are covered and put away, being just wiped with a cloth, so that the non-stick nature of the surface is retained for the next time. However, before the next use, the wok is washed with a light hand to remove any dust that is on it.

Since this is my own recipe, I prefer to add only grated coconut. This is easier than adding coconut milk and finding that the milk has thinned the batter further. However, older recipes advocate use of coconut milk... it was possible when there was enough help at home. The amount of coconut I have used is arbitrary because I find that it does not really have any bearing on the consistency of the batter. I find that "appam"s are just as good with less coconut also.

Some people like the "appam"s a little sweet, so they add a tablespoon or 2 of sugar before making the "appam"s. Nevertheless one has to lookout for charring as more sugar tends to char the "appam" quickly.

In the villages, fresh toddy is used to ferment the batter instead of yeast.