It's a traditional appam that's not known to many... I learnt it from my mom and granny..Granny says they used to make it as a special break fast dish or as a main course on important events like the previous day of weddings , wedding mornings, naming ceremonies etc . Involves a few steps..But it's fun to make it .Very tasty too..Yeast is only a substitute for Toddy. If toddy is available that's the best.
Goes well with Kerala style 'Thenga varutharacha chicken curry'.
- Soak urad dal or uzhunnu parippu in water for 5 hours.Meanwhile make one yeast solution with yeast , sugar and little warm water.. Let it froth well and knead the rice flour well with this solution and just enough water to make a thick paste..You may use a food processor for this step.
- This mixture should not be runny.Keep this aside to ferment.
Now grind the soaked dal as we do in the case of Idly and keep this aside.. Grind the grated coconut too separately using just enough water .
- Now mix all the three items, the fermeted rice flour, grated coconut and the ground dal..Add enough salt . The batter should be of idli batter consistency..Cover the vessel and keep aside again to rise as in the case of Palappam batter.
- Once the batter's risen well , we can start making appams.Heat an appachatty or a small non stick pan over medium flame.
- Pour one 1 tsp of coconut oil and sprinkle a few curry leaves and sliced onions over it..Now pour 2-3 large spoonfuls of the batter over it.. ( take out spoonfuls of the frothy batter from the top without stirring )Cover and cook till well done over low flame..
- If kept over medium or high flame the onions might get burnt before the appams are cooked well inside...
- Turn it upside down on to a serving plate.Serve warm with 'Thenga varutharacha chicken curry'