Features

Published: Monday June 9, 2014 MYT 11:40:00 AM
Updated: Monday June 9, 2014 MYT 1:15:25 PM

Recipes for appam and side dishes

Step-by-step process to making appam.

Step-by-step process to making appam.

Choose from either sweet or savoury appam and pair them with your favourite sides. Or better yet, make both!

For the full story, see 'A sweet and savoury proposition'.

Sweet Appam with Grated Coconut and Banana

Sweet Appam

batter
250g rice flour
1 tsp instant dried yeast
2 tsp caster sugar
250-300ml water
1 tsp fine salt
60g sugar
200ml thick coconut milk
2 large eggs, beaten

topping
250g grated white coconut
½ tsp fine salt, or to taste
palm sugar, grated
ripe bananas, sliced (optional)

To prepare batter: Combine the rice flour, yeast and sugar in a large mixing bowl. Add water and use a wire whisk to whisk it to a smooth batter. Cover bowl with cling film and leave to ferment for 8 hours or overnight. (If not cooking immediately, store it in the refrigerator for up to 48 hours, and remove it 1 hour before using to normalize to room temperature.) Add the salt, sugar, coconut milk and eggs, and stir to dissolve the sugar.

To cook appam: Heat the appam pan over low heat. Grease pan lightly with paper towel dipped in oil; if you are using a non-stick pan, it’s best not to grease the pan.

Stir the batter and pour a ladleful into the pan. Wait for 5 seconds before swirling the pan to coat the sides to the rim to give you a thin and lacy fringe. The centre should be slightly thicker.

Cover pan with a lid and cook for 2 minutes until the centre is cooked – you know it is cooked when it is fluffy and no longer wet.

Turn up the heat slightly, and cook, uncovered, until the sides and bottom are golden and edges crisp. Peel to remove to a plate to assemble while appam is hot.

To serve: You can serve the appam whole with the toppings on the side, or folded. To fold, while the appam is hot, scatter 3-4 tablespoons of grated coconut on the appam, sprinkle with 1-2 tablespoons of palm sugar, and top with banana slices if using. Fold appam in half, or one thirds. Best served warm.

Note: If not serving immediately, steam the coconut for the topping over high heat for 3 minutes and leave to cool before use. This will prevent it from turning sour too fast.

Savoury Sunny-side Up Appam with Masala Dhall

Savoury Appam

batter
250g rice flour
1 tsp instant dried yeast
2 tsp caster sugar
250-300ml water
1 tsp fine salt
1 tbsp sugar
200ml thick coconut milk

for sunny-side up appam
eggs

To prepare batter: Combine the rice flour, yeast and sugar in a large mixing bowl. Add water and use a wire whisk to whisk it to a smooth batter. Cover bowl with cling film and leave to ferment for 8 hours or overnight at room temperature. (If not cooking immediately, store it in the refrigerator for up to 48 hours, and remove it 1 hour before using to normalize to room temperature.) Add the salt, sugar, and coconut milk, and stir to dissolve the sugar. You can add more water to thin down the batter should the batter become too thick as you cook.

To cook appam: Grease pan lightly with paper towel dipped in oil; if you are using a non-stick pan, it’s best not to grease the pan.

Stir the batter and pour a ladleful into the pan. Wait for 5 seconds before swirling the pan to coat the sides to the rim to give you a thin and lacy fringe. The centre should be slightly thicker.

Cover pan with a lid and cook for 2 minutes until the centre is cooked – you know it is cooked when it is fluffy and no longer wet.

Turn up the heat slightly, and cook, uncovered, until the sides and bottom are golden and edges crisp. Peel to remove to a wire rack. Repeat with the remaining batter. Stack the appams on a plate as you cook. Assemble while appam is still hot.

For sunny-side up appam: Grease pan lightly with paper towel dipped in oil; if you are using a non-stick pan, it’s best not to grease the pan.

Stir the batter and pour a ladleful into the pan. Wait for 5 seconds before swirling the pan to coat the sides to the rim to give you a thin and lacy fringe.

Cover pan with a lid and cook for 1 minute. Uncover, and add an egg in the centre of the appam. Cover and cook for another minute until the egg white has set and yolk turns opaque; the yolk is half-cooked and is still runny – cook slightly longer if you prefer a firmer yolk.

Turn up the heat slightly, and cook, uncovered, until the sides and bottom are golden and edges crisp. Peel to remove to a wire rack.

To serve: Place an appam on a plate, top with Coconut Chutney or Masala Dhal and a heaped tablespoon of thick natural yoghurt.

Savoury Appam with Coconut Chutney

Coconut Chutney

fragrant spiced oil
2 tbsp vegetable oil
3 dried chillies, seeded, cut into segments
2 tsp black mustard seeds (biji sawi)
3 tbsp channa dhal, soaked for 4 hours, rinsed, coarsely blended or pounded
1 sprig curry leaves, chopped
¼ tsp asafoetida (hing)
1 tsp fine salt
1 tsp caster sugar

coconut mixture
1 tbsp finely chopped ginger
4 shallots, finely chopped
5 cloves garlic, finely chopped
3 green chillies, seeded, chopped
200g freshly grated coconut

Heat the oil in a wok and sauté the dried chillies, mustard seeds, channa dhal, and curry leaves over medium heat until mustard seeds begin to pop. Add the asafoetida, salt and sugar; stir to mix well. Turn down the heat, add coconut mixture and mix well. Remove to a dish. Serve warm or cold with appam or dosai.

Masala dhal

150g channa dal, soaked for 4 hours
2 tbsp vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
1½ tbsp meat curry powder
½ tsp turmeric powder
1 tsp garam masala
500ml vegetable stock (1 tbsp vegetable stock granules and water, mixed)
150g cauliflower florets
150g carrot, cubed
2 large tomatoes, quartered
salt and pepper to taste

aromatic oil
2 tbsp vegetable oil
1 tsp black mustard seeds
1 tsp cumin seeds
2 dried chillies, seeded, halved
1 sprig curry leaves
2 green chillies, seeded, halved
¼ tsp asafoetida (hing)

garnish
coriander leaves chopped

To cook: Rinse and drain the channa dhal. Heat the oil in a wok over medium heat. Add onion and garlic; stir until onion is soft. Add the spices; stir until fragrant. Stir in the dhal and stock; bring to boil. Lower heat to medium low, and cook for 45 minutes, stirring frequently until dhal is tender.

Five minutes before it is done, add the cauliflower, carrot, and tomatoes. Season to taste. Add a little more water if mixture is too thick. Turn off heat.

To prepare the aromatics: Heat the oil in a wok, and add the mustard and cumin seeds. When the mustard seeds begin to pop, add dried chillies, curry leaves, green chillies, and asafoetida. Stir until fragrant and remove from heat.

To serve: Scoop the dhal into a dish and top with aromatics. Garnish with coriander leaves.

Tags / Keywords: Lifestyle, appam recipe

advertisement

  1. Father figure: 8 daddy types that any proud new papa could be
  2. Beyond Barriers: Suicide on her mind
  3. Flying without wings
  4. Age Well: Is it a sprain or a strain?
  5. Youth Olympics on Astro
  6. Six new movies Robin Williams left behind
  7. The many charms of Cape Town
  8. Top 10 for meals on banana leaf
  9. Aquaria KLCC among top in Asia
  10. Saving Private Smith: The real WWI story that beats Hollywood’s fiction

advertisement

advertisement