Question

How do I make soft and spongy Appams with crispy, lacey edges? Learn the secrets to the batter and the special pan ('appachatti').

Answer 1

To achieve soft, spongy appams with crispy edges, use a well-fermented batter, cook on medium heat in a traditional appam pan, and avoid covering the pan completely during cooking.

Detailed Explanation:

Making perfect appams requires attention to a few key steps. First, the batter is crucial. It typically consists of rice, cooked rice, coconut milk, yeast or baking soda, and sugar. The rice should be soaked for at least 4-6 hours, or preferably overnight, to soften it for grinding. The cooked rice adds to the softness of the appam.

Next, grind the soaked rice and cooked rice with coconut milk into a smooth batter. Add yeast or baking soda to the batter to aid fermentation. The fermentation process is essential for the appam's spongy texture. Allow the batter to ferment for at least 8-12 hours, or until it has doubled in size. The longer the fermentation, the softer the appam.

When the batter is ready, heat an appam pan (a curved, wok-like pan) over medium heat. Grease the pan lightly with oil. Pour a ladleful of batter into the center of the pan and gently swirl the pan to spread the batter thinly towards the edges, leaving the center thicker.

Cover the pan partially, leaving a small gap for steam to escape. This allows the center to cook through while the edges become crispy and lacy. Cook until the edges are golden brown and the center is cooked but still slightly soft.

Use a spatula to carefully remove the appam from the pan. Serve hot with stew, vegetable curry, or sweetened coconut milk.

Pro Tip:

If your appams are not turning out soft, it could be due to insufficient fermentation. Try adding a pinch more yeast or baking soda to the batter and allowing it to ferment for a longer period in a warm place. Also, ensure your appam pan is properly seasoned to prevent sticking.