One of the breakfast delicacies of Kerala is the appam which is a prepared by fermenting the rice batter. Though the dosa (another popular south Indian dish) is also prepared from fermented batter, the appam is different in taste and preparation style.
There the many methods of preparing the appam and it varies from region to region in Kerala. The recipe I am sharing is a simpler version that I make at home.
The appam is prepared in a special pan called the appachatty, and now these pans are available in the non-stick type. The bottom of the pan is rounded.
The batter is poured into a medium hot pan and then swirled around to spread the batter all over and coat the inside of the pan. The excess batter then slowly collect in the center giving the appam the fluffy soft center.
Today my appam batter did not rise too well and hence you will notice in the picture that the center is not fluffy. But, the appams turned out soft and tasty.
Besides soaking the rice for 5 to 6 hours it is very necessary to allow the batter to rest and ferment after grinding it. It takes another 6 hours or overnight for the batter to ferment well and double in volume.
During winters sometimes you may need to leave the batter in a warm place.