Starting off the " Breakfasts Around the World
Today, I transport you to a place that is modestly referred to as ‘Gods Own Country’.Kerala
is a beautiful state in the South of India. An incredible tourist destination with beaches, miles of green and lush forests, gorgeous tea plantations and an intricate network of ‘maze like’ canals.
The name itself - Kerala, means the ‘Land of Coconuts
’. The entire state is covered with coconut trees! It is one of the most literate states in the country, the healthcare offered, the highest in the nation. Tourists here are treated well. However it is best to be clothed accordingly as this is a modest place and walking around in a bikini (even at the beach) can attract awkward attention!
Now, about the food! It is quite easy to get lost in the vast menu of Kerala Delicacies.. but rest assured, the food will be Spicy, Juicy and Coconutty! Breakfast is comprised mostly of rice based dishes(Appam, Puttu, Dosa etc), which would be served with a variety of curries, or chutneys. Unlike, many parts of India, there are an equal number of Non vegetarians as vegetarians here.
The Beef and Seafood dishes of Kerala are especially mouth watering! The proximity to the sea ensures the freshest and most delicious seafood preparations.
There are also a wide array of snacks available. Banana Trees are a plenty so you can find a lot of banana / plantain based snacks everywhere, and the oil of choice is coconut oil which lends a much adored flavor to almost everything.
So if you are curious to find out about a very traditional Breakfast in Kerala, which is served to all the tourists, here you go. I am sharing the recipe for Appam or ‘Rice Hoppers’. This is a rice based lacy crepe/pancake that is made from fermenting the batter overnight. It is served with any type of curry and coconut milk (or sugar and coconut milk) on the side. _________________________________________________________________Appam with Ground Rice
- Traditional Method
:I recommend soaking the rice by 3 pm
, so that you can grind to a batter at night
, to prepare Appams the next day
. Remember if you leave the batter outside (in a warm atmosphere) for too long, the batter will turn too sour_. I have given precise measurements of how much water is to be added for beginners to this recipe, so that you can make flawless appams, usually the water is just added till the consistency is perfect. (thin coconut milk may be used in place of water, to get softer and more scented Appams, but if using freshly grated coconut, I find this to be sufficient. Avoid using coconut cream as it will cause the batter to slide on the pan and not spread properly.
3 cups raw rice / broken rice /pachari / pacharisi/ kacha chawal
½ tsp yeast + 1 tsp sugar + ¾ cup warm water
2 - 3 Tbsp Sugar or to taste
around 1 tsp salt or to taste
1 ½ cups grated coconut
1 ½ cups cooked rice
about 2 ½ cups water - enough to get the batter consistency rightMethod
Rinse the rice thoroughly. Soak the rice in plenty of cold water for 4 or more hours.
Drain and reserve the soaking water.
Place the yeast, sugar and warm water in a cup for 10 - 20 minutes till it has risen and is very frothy.
Now you need to grind the ingredients to a grainy batter - apply the following steps:
To a heavy duty mixer/blender add and grind the raw rice first with 1 ½ cups of the 'soaking' water. When somewhat blended, add the coconut and ½ cup more of the water, till blended. Then add the cooked rice and ¼ cup more of water. Grind till somewhat smooth and then add to a large container. Stir in the yeast mixture, salt and sugar and mix to incorporate well with a spatula.
You should get a somewhat smooth batter although a fine grainy texture is fine and actually required for Appam.
At this stage,the batter needs to be like idli batter consistency or thick pancake batter consistency.
LEAVE TO RISE: around 8 hours OR overnight, in a warm place till doubled in volume. (Remember to keep the batter in a large enough container to rise)
When ready to prepare, add a little water (only if too thick), to make a loose pancake batter OR a 'Dosa Batter' Consistency. Taste and add salt or sugar if needed. Stir well from the bottom of the container.
Use an 'Apa Chatti' OR Rounded non stick pan/ 'kadai' with a lid.
Pour a ladleful of batter, to the heated pan. Wait for 5 seconds.
Hold both handles and rotate the pan till the batter spreads over the pan evenly . Swirling two times should be enough. Swirl in one direction only.
Cover the pan, turn down the heat and cook for about one minute.
Remove the lid and turn up the heat, if you want a crisped edge.
(Some like, a very white and soft Appam, some prefer slightly crisped around the edges).
The centre should be a little 'puffed' up and soft.
With a flat spatula, slide off the appam. ( do not flip the appam over- it requires cooking only on one side)
Place on Kitchen Parchment Paper as you prepare the next one.
Once you have made the fourth one, the very first one should be cool enough to place inside your Casserole dish. Place the appams into the casserole in this manner(after cooling off on paper) so that they do not stick to eachother.
Serve the Appams hot with curry of choice. (Thin Coconut milk , slightly salted is added to the appams while serving, before the Curry is poured over, to make them delightfully yummier. And if you don't want curry, they are often served with light coconut milk and sugar too!
____________________________________________________________________For more DETAILS, PICTURES and a VIDEO
on how to make these Appams, visit this link:http://www.recipesaresimple.com/appam-palappam-traditional-riceflour-no-yeast-3methods/For A Delicious Chicken Curry
to go along with Kerala Appam, visit this link:http://www.recipesaresimple.com/kerala-chicken-curry-for-appam/#breakfast#breakfastsaroundtheworld