Kerala Style Appams For Breakfast

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It would be fair to say that appam is the staple food in Kerala and can be eaten in breakfast, lunch and dinner. The appam recipe is basically very easy. It is a combination of rice flour, semolina and coconut milk. The Kerala appams have a very interesting history behind them. It is believed that the appam recipe was brought to Kerala by the earliest settlers, the Jews. The Jews had a pancake recipe corresponding to the appam recipe.

In the modern context, Kerala style appams make a very interesting and easy breakfast. If you prepare the appam batter at night, then the breakfast recipe becomes easy and quick. Kerala appams are some of the best South Indian foods to have for breakfast. They are light and easy to digest.

Serves: 4

Preparation time: 30 minutes

Cooking Time: 10 minutes

Ingredients

• Rice flour- 2 cups
• Rava or semolina- 1 cup
• Yeast- 1tsp
• Sugar- 2tbsp
• Coconut milk- ½ cup
• Salt- 1 pinch

Procedure

1. Boil 2 cups of water in a pan. Add the semolina to the pan and cook for 5-7 minutes until it becomes thick.
2. Then allow it to cool to room temperature. You can add sugar to it and mix it up while the rava is hot.
3. Then add 2 cups of rice flour and coconut milk to the thick rava paste. Sprinkle salt and mix it up.
   Add yeast to the batter, cover with a wet cloth and keep the batter in a warm place overnight.
4. The next morning, heat a flat non-stick pan on high flame.
5. Pour a ladle full of batter on the pan and spread it out in a circular motion.
6. Cover the appam with a round vessel so that the steam helps it cook.
7. Turn the appam over and cook for 1-2 minutes on the other side.

You can serve Kerala appams with masala egg bhurji if serving for breakfast or with vegetable or chicken curry when serving for lunch.