Sumod Tom sent in this traditional Syrian Christian recipe for Appams. He says, “No special occasion, whether it be Easter, Christmas, or just a feast for special guests, is complete without Appams. In olden days it was made by adding Kallu (Toddy)to the batter instead of yeast. There are many varieties of Appams, some pan fried and other steamed. This is ‘’Vattayappam’’, the steamed version, prepared with ground rice and coconut, decorated with nuts and dried fruits. They are soft and spongy and absolutely delicious.”
Ingredients
Rice-1 Cup
Grated coconut-1 cup
Cooked rice-1/2 cup
Yeast-1/2 teaspoon
Salt-1/2 tsp
Sugar-4 – 5 teaspoon or Jaggery Syrup
Jeera-1/4 teaspoon
Small onions-2
Cardamom powder-a pinch
Nuts and Raisins for garnishing
Method
Soak the rice for 5-6 hours and drain
Mix yeast in little sugar and lukewarm water and leave to rise.
Grind together the rice, coconut, cooked rice, jeera and small onions to idly batter consistency. Add the yeast and mix well and keep aside to ferment overnight. Next day morning add sugar or jiggery syrup, salt and cardamom powder and mix and pour to a greased mould. Garnish with nuts and raisins.
Steam it in a steamer for 15 to 20 minutes.