Almost every Keralite away from home craves appams and puttu. And why not? Who can deny the charm of this magical dish, especially when combined with an exciting stew or kadala curry?

2 cups Rice (for 8 no.s)
½ cup Coconut water
5 tsp Sugar
A pinch of Baking soda
½ cup Grated coconut
Water
A pinch of Salt
Sesame oil for cooking

Method

• Soak rice for about 4 hours.
• Add 2 tsp sugar to the coconut water and keep for about 10 hrs to allow fermentation.
• Grind the soaked rice
• Take one heaped tsp of this mix, add 5 tsp water and cook it on slow fire till it thickens. Let it cool.
• Grind this and the soaked rice with coconut and the fermented coconut water to a very smooth paste. Keep aside for 12 hrs.
• Add a pinch of baking soda, salt and rest of the sugar, and make a somewhat thick batter by adding enough water.
• Heat an iron karahi, smear evenly with oil, add a ladleful of the batter, swirl to spread into a circle and cover with a lid.
• Cook on a low flame until it comes off easily.
• Serve with kadala (black channa) curry or vegetable stew.

Variation: Immediately after spreading the batter, break an egg into the center of the appam. Cover and cook on a low flame until the egg reaches the desired consistency.

Note: Another way of making appams is by using yeast. Instead of coconut water, soak a quarter teaspoon dry yeast in a half cup of lukewarm water for 10 min. Then mix it in along with sugar and ground rice and let sit for about 4-5 hours. Continue as mentioned.