SRI LANKAN EGG HOPPERS / APPAMS / APPA / SPICY POL SAMBOL

Appam or Appa (as it’s recognized in Sri Lanka) is a very talked-about dish of Sri lanka and South India. It’s often had for breakfast and even lunch and dinner. The style is just like dosa. 

What’s Appam ?

Appam is a skinny bowl formed pancake made with fermented batter of rice (or rice powder) and coconut milk. It’s made in a particular spherical bottomed pan referred to as Appa Chatti like a small wok. Historically the fermentation of the batter was executed with the addition of little toddy which is a liquid extracted from a palm tree that turns into alcoholic after fermentation. Nowadays we make use of yeast as toddy just isn’t accessible simply in cities. 

How can we serve Appam ?

It could possibly be served with quite a lot of chutneys, veg and non veg stews or kurma.

In Sri Lanka it’s served with Pol Sambol (spicy coconut chutney) Breakfast appams are typically made with the egg poached in it whereas it’s being made. Whereas within the Indian state of Kerala they serve it with veg or non veg stews. In Tamilnadu it’s relished with spicy Chettinad fashion non veg curries.

Types of Appams

We’ve savoury in addition to candy appams. Jaggery or sugar is used as a sweetener. Candy model is often made on festive days. 

The opposite model is Idiappam / String Hoppers. These resemble vermicelli. The method of creating these could be very completely different. These are steamed and served with chutneys or coconut based mostly gravies.

Components for Appams:

Rice flour …… 1 & 1/2 cups

Coconut milk …. 200 ml 

Yeast ……………… 1 tsp

Salt ………………. to style

Sugar …………… 1 tbsp

Luke heat water … 1 cup + little extra if required

Baking soda ……….. 2 pinches

Eggs ………………. as wanted (one per appam )

Components for Pol Sambol / Coconut Sambol:

Finely grated coconut ….. 1 cup

Spicy chilli powder ……. 1 tsp

Kashmiri chilli powder .. 1 tbsp

Lemon juice …………… 1 tbsp

Onions …………………. 1 small (finely chopped )

Garlic ………………….. 10 – 12 cloves

To Make Pol Sambol:

1. Crush the garlic in a pestle and mortar including little salt. This hepls to crush it simply.

2. Identical method crush the onions. Take away them in a bowl.

3. Add the coconut, each the chilli powders, salt as wanted and lemon juice. 

4. Give them a pleasant combine. Spice degree might be much less or extra as you want.

5. Take away in a serving bowl.

To Make Egg Appams or Hoppers:

1. Combine yeast and sugar in luke heat water and permit it to activate. This may increasingly take 4-5 minutes.

2. Combine the salt to the rice flour in a mixing bowl.

3. Add the frothy yeast and blend it nicely till the flour resembles bread crumbs.

4. Cowl and set it apart for two hours.

5. Now add the coconut milk and baling soda. Combine nicely and add little extra water if wanted. We want dosa batter consistency.

6. Put aside once more for two hours or till it ferments. In winter it might take a bit longer.

7. Now pour 2-3 ladleful in a appam pan and swirl it to coat the sides of the pan. Go away it uncovered till you see the bubbles fashioned on the floor of the appam.

8. Now cowl the lid for half a minute, Open and break an egg within the middle. Sprinkle salt on it.

9. Spray little oil and canopy the pan. Prepare dinner on low to medium flame till the egg is agency. 

10. Serve with pol sambol / spicy coconut chutney. You might also relish the plain appams with kurma for lunch and dinner.

 

Watch the video of creating Egg Hoppers or Appams 

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