Kerala Appam with Mangalorean Egg Bafat Curry

Instructions

1. 1

   Soak Rice and Dal

   • Rinse the raw rice and urad dal together under cool running water until the water runs clear.
   • Place them in a large bowl and cover with at least 3 inches of fresh water.
   • Let them soak for 5 to 6 hours.
2. 2

   Grind the Batter

   • Drain the soaking water completely from the rice and dal.
   • Transfer the soaked grains to a high-speed blender.
   • Add the grated coconut, cooked rice, and 1 cup of water.
   • Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
   • Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3. 3

   Ferment the Batter

   • Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
   • Stir in the sugar, salt, and instant yeast until well combined.
   • Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
   • The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4. 4

   Cook the Appams

   • After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
   • Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
   • Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
   • Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
   • Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
   • The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
   • Carefully remove the appam from the pan using a spatula.
5. 5

   Serve

   • Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
   • Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.