Appam/Vellayappam/Paalappam using Rice Powder
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Appam/Hopper is a type of pancake, which is traditionally served with Stew. Any Christian function that I attended as child, always had Appam and stew in it’s menu. That hasn’t changed in all these years. Appam still has it’s place secured. 🙂 The only difference is that stew has given way to various other gravies.
The traditional way of making Appam requires a bit of planning, which involves, soaking of rice, grinding etc. That’s where the ready-made rice powder comes to the rescue. It eases up the Appam making process. The rice powder I prefer is Double Hourse Appam Podi. You may use any brand of your choice. You can find the video of making Appam here.
Appam/Vellayappam/Paalappam aka Hoppers with stew is one of the popular breakfast items of Kerala. Traditionally, ground rice used to be fermented using toddy, an alcoholic beverage created from the sap of coconut trees. Nowadays, yeast is being commonly used as the fermenting agent. Appams go well