Kerala Style Appam|Palappam, All time favorite breakfast recipe#yummy

Appam is a traditional South Indian dish, especially popular in Kerala and Tamil Nadu. It's a type of soft, lacy pancake made from fermented rice batter and coconut, often served with vegetable stew, chicken curry, or sweetened coconut milk. Description: Appam has a unique texture — the center is soft and fluffy, while the edges are thin and crispy. It's typically bowl-shaped, made in a special curved pan called an "appachatti." Appam Recipe (Kerala Style) Ingredients: Raw rice – 1 cup Grated coconut – 1/2 cup Cooked rice – 1/4 cup Salt – to taste Toddy - 1/2 cup or Instant yeast – ½ tsp (or active dry yeast – ¾ tsp) Water – as needed Instructions: Soak the rice: Wash and soak raw rice in water for about 4–5 hours. Prepare the batter: Drain the soaked rice. Blend together the rice, grated coconut, salt and cooked rice using just enough toddy to make a smooth batter. Ferment the batter: Let the batter ferment for 4 hours in a warm place. It should rise and have a slightly sour aroma. Prepare for cooking: Add little more water if the batter is too thick (consistency should be like pancake batter). Cook the appam: Heat an appachatti (or a small non-stick wok). Pour a ladle of batter in the center. Hold the handles and swirl the pan so the batter coats the sides. Cover with a lid and cook on low heat for 2–3 minutes until the edges are crisp and the center is cooked. Do not flip it. Serving Suggestions: Vegetarian: Kerala vegetable stew, coconut milk with jaggery Non-vegetarian: Chicken/mutton stew, egg curry