Appams(a kind of rice pancake) are a keralite specialty made from fermented rice flour. Soft and fluffy, melt-in-the mouth appams with duck roast or Fish moli or Stew is not only a healthy breakfast option, they also make for great lunch or dinner items.
Method of preparing appam is quite simple, with rice flour as the main ingredient, the technique may vary from person to person and from place to place. This simple recipe I learned from my mother, She is really good in making appams.
In my home, duck is a main item for special occasions like Easter and Christmas.
Duck Roast with Appam makes this a finger-licking meal .Its a great recipe for duck lovers. My dear duck haters, please substitute duck with mutton.
3 cups basmati rice
1 cup grated coconut
½ cup cooked matta rice
1 tsp yeast
3 tsp sugar
Salt to taste
Wash and soak rice for 2 hours and grind rice ,coconut ,cooked rice with water to and smooth paste (I used blender for that).Add yeast and sugar in the final stage of grinding, after adding yeast blend only a few seconds. Mix well and keep aside overnight. It takes around 6 to 8 hours to get fermented. Next morning add salt and sugar(if needed),mix well and set aside for some time.
Heat non stick Appachatti, Pour a ladleful of the batter in the center and spread it by rotating the wok in a circular fashion, so that it is thick in the center and thin on the edges. Cover the wok and let the appam cook for few minutes. When the edges become crisp and begin to curl, gently lift it off the wok, Repeat the same procedure for the remaining batter. serve hot with curry
The batter should be neither too thick nor too watery.
It should be fermented well to get the typical fluffy center.
Always pour the batter on a very hot surface and cook the appams on medium heat to ensure even cooking.
Don’t flip the appam,It should cook thoroughly on one side.
Refrigerate the remaining batter and can use next day.
11/2kg fresh duck (I used frozen duck)
4 onions, finely chopped
3 medium sized tomatoes, chopped
2tbsp ginger garlic paste
1tsp whole pepper
1tsp aniseed (perimgeerakam)
1/4tsp chilli powder
1tsp turmeric powder
1tsp coriander powder
4-5 tsp oil
salt to taste
In a pressure cooker, cook till half done the duck with 1tbsp ginger garlic paste ,1/2 tsp of turmeric powder.
In a heavy based pan, dry roast the pepper and aniseed till they turn aromatic. Cool and grind to powder.
In a pan, Heat the oil and add 1 tbsp ginger garlic paste and fry for few minutes.
Add onions, fry till golden brown, Add the pepper-aniseed powder and other powders. Stir fry well, Add the tomatoes and fry till soft and oil starts to leave the mixture.
Add the meat and then the salt. Fry till the duck is well coated with masala.
Cook duck uncovered over a medium heat, stirring, regularly till it is well cooked .