Tuesday, January 29, 2008


This is one the popular breakfast dishes in kerala.Its very light and yummy.I never got the oppurtunity to make this since i didnt have the appachatti(a very shallow depth wok specially for making aappam).Recently my inlaws got it for me when they came to visit us.I was so thrilled and happy that finally i will be able to eat it.Here’s the recipe.


Raw rice-2 cups
coconut-1 cup
a handful of cooked rice
Instant rise yeast-1 envelope
sugar-1 tbsp
salt to taste


Soak the rice for 5-6 hrs.Grind it to a smooth paste adding water and set it aside. Activate the yeast in water and leave it aside for 10 mins.Grind coconut and cooked rice with water to a smooth paste.Mix it with the grounded rice.Add the dissolved yeast,salt and sugar.Do not add salt directly to the yeast as that will prevent yeast from activating.The batter should be of thin consistency like that of butter milk.Since we used rapid yeast the batter will ferment in 2 hrs or less and does not need overnight fermentation.Heat the appachatti in medium flame.Pour some batter into the wok,lift the wok quickly and in a rotatary motion spread the batter evenly so tht its thin at the ends and thick at the centre(as shown in the photos above).Close the wok for a couple of mins.When the edge turns brown u will know its done.serve it hot with fish curry or veg.stew.

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