Classic Kerala breakfast — wheat appam made with wheat flour appam.
Ingredients
- wheat flour appam
- Coconut oil for cooking
- 1/2 cup fresh grated coconut
- Salt to taste
- Accompaniments as required
Method
Make wheat dough: Soak 2 cups whole wheat (or use ready-made atta). Grind soaked wheat to a smooth batter. Or use 2 cups whole wheat flour mixed with water to make a medium-thick batter.
Prepare fermented batter: Add salt, 1 tsp sugar and a tiny pinch of yeast to the wheat batter. Ferment 2-3 hours.
Add coconut milk: Stir in half cup thin coconut milk into the fermented batter. Mix well.
Check consistency: Should be thin and pourable like regular appam batter.
Heat appam pan: Heat a small appam pan on medium heat. Wipe with coconut oil.
Pour batter: Pour a small ladle into the centre.
Swirl: Lift and swirl the pan immediately to spread batter up the sides.
Cover and cook: Cover with a lid. Cook 2-3 minutes on medium heat.
Check: Edges should be slightly crispy, centre soft. Wheat appam will be brownish in colour unlike the white rice appam.
Serve: Wheat appam is a healthier version of regular appam. Serve with stew, curry or coconut milk.