Appam is a very popular food in the Indian state of Kerala, especially among the Syrian Christians. Other than the other southern states, it is also very popular in Sri Lanka where it is called 'Hoppers'.
It is normally served with a spicy curry such as ' Kadala' (chikpea) curry or Vegetable/Chicken/Mutton stew.
For the Appam:
Ingredients:
Raw rice - 2 cups
Coconut - 1, grated
Yeast - 1 tsp
Boiled rice - Cooked, a handful
Salt - to taste
Method:
1. Soak the raw rice for 3-4 hours.
2. Grind the rice, adding water when needed. when it is almost ground, put in the coconut and cooked boiled rice. Grind till the batter is fine and smooth.
3. Transfer it to a handi, add the yeast and mix well. Cover and keep it overnight for fermenting.
4. In the morning, beat the fermented batter well. Add salt and mix well.
5. Take a little batter in a vessel and add water to have a poring consistenct.
6. Heat an 'appachatti' (A typical pan used to fry Appams). Pour one ladle of the batter. Swirl holding the handles so as to get a lacy appearance as the batter spreads.
7. Remove the appam when the sides turn light brown, Keep aside.
For the Chicken Stew:
Ingredients:
Chicken-500 gm, cut into medium pieces
Shallots - 1 cup, chopped
Green chillies - 2
Ginger paste - 2 tsp
Curry leaves - a sprig
Coconut milk - 2 1/2 cup, thick
Water - 1 cup
Coconut oil - 2-3 tbsp
Pepper powder - to top, a little
Method:
1. Boil the chicken along with salt and a cup of water till done. Keep aside.
2. In an earthen vessel, heat coconut oil. When hot, add the curry leaves, shallots, green chillies, ginger paste and stir well.
3. When the shallots are translucent, add the cooked pieces of chicken along with the broth. Cook on medium heat for 6-8 minutes.
4. Now, lower the heat and add the coconut milk and cook on slow fire for a minute or two. The chicken stew is ready!
5. Serve hot with the freshly made Appams!
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