Appam or Appa (as it is known in Sri Lanka) is a very popular dish of Sri lanka and South India. It is usually had for breakfast or even lunch and dinner. The taste is similar to dosa.
What is Appam ?
Appam is a thin bowl shaped pancake made with fermented batter of rice (or rice powder) and coconut milk. It is made in a special round bottomed pan called Appa Chatti like a small wok. Traditionally the fermentation of the batter was done with the addition of little toddy which is a liquid extracted from a palm tree that becomes alcoholic after fermentation. These days we make use of yeast as toddy is not available easily in cities.
How do we serve Appam ?
It could be served with a variety of chutneys, veg and non veg stews or kurma.
In Sri Lanka it is served with Pol Sambol (spicy coconut chutney) Breakfast appams are sometimes made with the egg poached in it while it is being made. Whereas in the Indian state of Kerala they serve it with veg or non veg stews. In Tamilnadu it is relished with spicy Chettinad style non veg curries.
Varieties of Appams
We have savoury as well as sweet appams. Jaggery or sugar is used as a sweetener. Sweet version is usually made on festive days.
The other version is Idiappam / String Hoppers. These resemble vermicelli. The process of making these is very different. These are steamed and served with chutneys or coconut based gravies.
Ingredients for Appams:
Rice flour ...... 1 & 1/2 cups
Coconut milk .... 200 ml
Yeast .................. 1 tsp
Salt ................... to taste
Sugar ............... 1 tbsp
Luke warm water ... 1 cup + little more if required
Baking soda ........... 2 pinches
Eggs ................... as needed (one per appam )
Ingredients for Pol Sambol / Coconut Sambol:
Finely grated coconut ..... 1 cup
Spicy chilli powder ....... 1 tsp
Kashmiri chilli powder .. 1 tbsp
Lemon juice ............... 1 tbsp
Onions ...................... 1 small (finely chopped )
Garlic ....................... 10 - 12 cloves
To Make Pol Sambol:
1. Crush the garlic in a pestle and mortar adding little salt. This hepls to crush it easily.
2. Same way crush the onions. Remove them in a bowl.
3. Add the coconut, both the chilli powders, salt as needed and lemon juice.
4. Give them a nice mix. Spice level can be less or more as you like.
5. Remove in a serving bowl.
To Make Egg Appams or Hoppers:
1. Mix yeast and sugar in luke warm water and allow it to activate. This may take 4-5 mins.
2. Mix the salt to the rice flour in a mixing bowl.
3. Add the frothy yeast and mix it well until the flour resembles bread crumbs.
4. Cover and set it aside for 2 hours.
5. Now add the coconut milk and baling soda. Mix well and add little more water if needed. We need dosa batter consistency.
6. Set aside again for 2 hours or until it ferments. In winter it may take a bit longer.
7. Now pour 2-3 ladleful in a appam pan and swirl it to coat the edges of the pan. Leave it uncovered until you see the bubbles formed on the surface of the appam.
8. Now cover the lid for half a minute, Open and break an egg in the center. Sprinkle salt on it.
9. Spray little oil and cover the pan. Cook on low to medium flame until the egg is firm.
10. Serve with pol sambol / spicy coconut chutney. You may also relish the plain appams with kurma for lunch and dinner.
Watch the video of making Egg Hoppers or Appams
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About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Sri Lankan Cuisine suggested by Narmadha. My partner is Renu Agarwal Dongre who gave me my secret ingredients for my dish - Coconut Milk and Yeast.
I chose Pandan Leaves and Coconut Oil for her.
Hoppers are so delicious. The first time I tasted them was in Dubai. Love them with curry too. So tempted to make them as it has been ages since I've made them.Must have tasted so good with the pol sambol.ReplyDelete
Yes Mayuri, plain ones I serve with curry and they taste so good. Pol sambol was a perfect accompaniment for egg appamsDelete
That looks perfectly done Shobha di. I did recently taste this at my friends house and your version closely resembles this. We did had this as a part of meal with some veg curry.ReplyDelete
Thanks Renu. Yes the plain ones pair well with some gravy.Delete
I love appams and you have made them so beautifully. Appams I will always remember in Chennai where we had them with fish curry. Your easy recipe and poached eggs are tempting me to make some. Going to make some in the evening. I have rice flour from Ganesh that I need to finish.ReplyDelete
Make and enjoy Archana. ThanksDelete
I love appams, and these look so fluffy ! the sambol combo must be such a flavoursome combo for sure - KalyaniReplyDelete
Thanks for liking the easy method.Delete
I remember having hoppers during my kerala trip and it was awesome. This looks like an easy way to do.ReplyDelete
Yes, in Kerala they serve with avial too which is a popular combo.Delete
The Appams look so perfect and delicious! I've tried the Pol Sambol once, and absolutely loved the flavours. Pol Sambol and Egg Appams is an interesting combination. 🙂ReplyDelete
Thanks Priya. Even I tried this egg version for the first time.Delete
We all at home love appams. Your recipe with rice flour will save me the trouble of grinding the rice. Pol Sambol sounds very interesting. Would be making it soon.ReplyDelete
Yes Preeti. Even I tried this method for the first time.Delete
Egg Appams look so fluffy ..I am sure they taste great with pot sambol.ReplyDelete
Yes, they do taste good.Delete
It is really interesting how Sri Lankan cusine is so similar to our Kerala food. We too have these appams and even that sambol, though it is called with a different name. Love this meal, such comfort food...ReplyDelete
Yes Rafeeda. They also use lot of coconut and coconut milk in their cooking. I think the Kerala version of this chutney is called Chemmanti if I remember it right. Red chillies are not used in that.Delete
I love appams. After seeing your post, I went and bought an appam pan so I can make some.ReplyDelete
That's great. Enjoy your appamsDelete
Delicious! The appams look perfect and yummy. We tried pol sambol and we loved it. I love the flavorful spread as well as the serverware too!ReplyDelete
Thanks Radha. Glad to hear that.Delete
One of my favorites. Growing up, Sunday breakfast is always appam and we end up with egg appam only. Appam and sambol is too good combo and this looks so deliciousReplyDelete
Wow, that's a perfect Sunday breakfast.Delete
This Srilankan dish is so much similar to Kerala appam. I love to have them soaked in coconut milk and sprinkle little sugar over them. I made pol sambal with roti but I am sure it would taste great with these appam.ReplyDelete
Yes, Sri Lankan food is quite similar to South Indian. Most of the dishes are coconut based.Delete
Egg hoppers looks super tempting. One of my most favourite dish. Thanks to my Mallu friend who treats me very often with this delicacy. Would love to try this at home .-PreethiReplyDelete
Nice to have such friends who treat you with goodies. Do give them a try sometime.Delete