For the preparation, it is necessary the use of a grinder, a tool similar to the coffee grinder to a switch or vegetables, which allows the mixture of rice flour, ghee, butter, and salt, to be transformed into thin strings similar to noodles or Chinese vermicelli. It is often added coconut powder directly over the strings before boiling them, to enhance the flavor.
Appam, or hopper, is a kind of bread, like a pancake, part of the cuisine of the state of India in Kerala and of Sri Lanka, and spread across the South Asia and in Oceania, especially in Malaysia. It is commonly eaten as a side dish during meals or for breakfast. The pronunciation varies from region to region.
The term is equivalent to bread. It is, in fact, a bread-based batter of rice, cooked on a plate of stone which is called in some areas as Kallappam. Kall means the punch used for the fermentation. It is called also Appa Kal, which means mold.
The word Appam is often also referred to another Indian sweet snack, the Neyyappam, who was born in the states of Tamil Nadu and Kerala. The basic dough is made from rice flour, sugar, jaggery, ghee, and butter. The Neyyappam is prepared during religious festivals, such as the Gokulashtami, the birthday of Krishna.
The presence of the Tamil culture in different parts of the world has over the years increased the popularity of the appam. Appam is in fact also a term that generally means a kind of pie-shaped bowl made with only rice flour and consumed along with coconuts crushed.
2 cups rice flour
1 cup jaggery
1 tbsp sesame seeds
1 cup coconut, fried
4 tbsp coconut oil
1 tsp cardamom powder
Salt to taste
To the rice flour add mashed bananas, sesame seeds and a pinch of salt, set aside.
Melt the jaggery with a little bit of water. Add this to the rice flour mixture. Make a medium pouring consistency batter by adding a little bit of water. Add coconut, cardamom powder and half of the coconut oil to the batter and keep it for about 4 hours.
Fill a pan with coconut oil. When it is hot pour a tbsp of batter in each pot, deep fry till golden brown, at medium heat, uncovered, turning both sides.
Remove and drain onto a tissue paper. Serve warm.