Sunday, 30 September 2012

Bullseye Appam

Appams are a very common breakfast dish in Kerala. There are different types of Appam & this one in the pic above is PaalAppam. Bullseye Appams are mainly maid in Northern Kerala. Since Coorg is very closer to northen Kerala, there are a lot of Kerala recipes that are quite common in Coorg. My mom adds Toddy to Appam as its easily available in my hometown. But I generally add yeast & its very easiely available. This dish goes very well with Stew, Egg Curry, Korma & Kadala Curry (Black Peas) I mostly make eggcurry with Appams. But the Bullseye ones can be eaten just like that without the curry.
2 Cups Idli/Dosa Rice (1/2 Kg)
3 Tbsp of Cooked Rice
1 Can Thick Coconut Milk (200 gms)
1/4 Tsp Yeast (Dissolve this in 1/4 cup luke warm water & 1 tbsp sugar)
Salt as per taste

Serves: 6- 7 people & can make around 20- 25 Appams


Soak Rice for about 5 to 6 hours. Grind this to a thick batter along with coconut milk. Add in the yeast mixture to the batter & mix well. Cover this a let it rise for about 8 to 10 hours. Mix salt & water if required. Use a Appam Pan, Pour a laddle of batter in the pan & rotate the pan around so the batter spreads evenly around. Crack an egg in the center of the pan close lid & cook this for a minute on very low heat. Slowly remove the Appams out from the Pan. Serve Hot, season the egg with salt & pepper.

  • You can replace coconut milk to grated coconut. Since we get very good quality coconut milk in Singapore, I prefer milk. If you are using grated coconut than add 1.2 cup
  • When you make a yeast mixture, use lukewarm water, If the water temperature is not right the yeast can die. Your yeast micture should become frothy & bubbley. That when your Appams will turn out soft & good.
  • You can add in more sugar if you want your Appams sweet.
  • You can also make your Appams without eggs.
  • I soak my Rice in the afternoon around 1pm & grind them at 8pm & make Appams ithe next day morning around 9am. This works perfect for me.
  • Always keep the batter in a big vessel, as this can overflow when its kept to rise.


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