Mutta Appam

Instructions

1. 1

   Prepare the Batter

   • In a high-speed blender, combine the rice flour, eggs, grated coconut, chopped shallots, green chilies, ginger, curry leaves, and salt.
   • Pour in 1 cup of water.
   • Blend on high for 1-2 minutes until you have a completely smooth, thick, and pourable batter. Scrape down the sides of the blender jar midway to ensure everything is incorporated. The consistency should be similar to a thick pancake batter.
2. 2

   Rest the Batter

   • Transfer the batter to a bowl.
   • Let the batter rest for at least 15-20 minutes. This crucial step allows the rice flour to fully hydrate, which results in softer, fluffier appams.
3. 3

   Cook the Mutta Appams

   • Heat an appam chatti or a small non-stick skillet over low to medium-low heat.
   • Once hot, add about 1/4 teaspoon of coconut oil and swirl to coat the surface.
   • Pour one ladleful (about 1/4 cup) of batter into the center of the pan. Do not spread it; allow it to form a small, thick pancake on its own.
   • Cover the pan with a lid and cook on low heat for 2-3 minutes.
   • The appam is ready when the top is firm and appears set (no longer liquid), and the edges start to pull away from the pan. The bottom should be a light golden brown. There is no need to flip it.
4. 4

   Repeat and Serve

   • Gently slide the cooked appam onto a serving plate.
   • Repeat the process with the remaining batter, greasing the pan lightly before each appam.
   • Serve the Mutta Appams immediately while they are hot and soft, alongside coconut chutney, sambar, or a spicy curry.