This appam is actually a very soft pita bread fried in a special submerged Teflon pan with a lid. Once it is ready, the central part is very soft , and the sides are a bit crispy.
I first met these pitas when I was on my roots journey to India, and fell in love. I did not remember these pitas from my childhood at grandma's, and when I checked with my mother-in-law, it turns out that she did know it, and told me that the reason the Cochin grandmothers stopped making it here in Israel was simply because they did not have the special pan and it was forgotten over time. Today it can be easily ordered online, and if you can't find it, you can definitely use a wok pan, only then the pita will come out bigger ...
In the past, it was made with rice soaked in water for many hours, but today rice flour is available at all healthy food stores and supermarkets, so it makes the job simpler. I tried both options and both are excellent.
The big advantage is that it is suitable for those who avoid gluten.
Ingredients:
2 cups rice soaked in water for about 5 hours or 2 cups rice flour (200 g)
1/2 teaspoon fenugreek seeds soaked in water for about 5 hours
2 teaspoons sugar (10 g)
1/2 cup ground coconut (50 g)
1 cup warm water (240 ml)
1/3 cup vegetable / sunflowers oil (60 ml)
2 tablespoons dry yeast (20 g)
1 teaspoon salt (6 g)
preparation:
If using rice - filter the rice and fenugreek seeds from the water
Grind well in a blender together with coconut, oil and water to a smooth mash.
If using rice flour - grind the fenugreek seeds with the coconut, oil and water to a smooth mash
Put the mash in a bowl (and if you used rice flour then add it at this point)
Add yeast, sugar and mix well.
You can add a little water as needed (the texture should be like the one you make for pancakes)
Cover the bowl with cling film or a damp towel for at least 6 hours until the mixture is swelled.
Only then add the salt and mix well.
Heat the special appam pan (concave pan) oil it very lightly
Pour from the batter to the center and immediately lift the pan and rotate it to all sides until the batter envelops the pan from all directions and in the center remains a slightly larger amount.
Cover with the special lid of the pan. When the edges are brown it means the Pita is ready.
Please note!
Do not turn the appam !!!
It should be soft on the outside and center, and crispy on the inside and edges. This is exactly the fun texture that is obtained. The appam will just slip into the plate. If it sticks, you can loosen the edges with a small spoon, and then it comes out easily. It is recommended to serve immediately or right next to the meal to maintain the special texture.