Butter Appam Recipe: An Indeterminable Edition of Classic South Indian Appam

Any journey to Kerala is not complete without a sample of one of the most delicious full day staples in the state. This is especially true if you are anywhere in Central Kerala where the most delicious appm (also known as a hopper) is prepared. The perfect appm has a diluted compared to a soft center and a wafer crust with a small hole of the right size. This correct consistency is obtained by a delicate process of inserting the batsman in Appa Chatti (or appam pan) – you need to allow a part of the batsman to settle downwards to tilt the dish, to ensure that the rest of the batsman spreads equally inside the dish.

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While Classic Appam is a popular staple in Kerala, it is also an integral part of Tamil Nadu cuisine, where it is believed that the dish originated. The dish is mentioned in Parampanupatai, a famous collection of poems, which can be traced back in the third century AD. The Tamil Nadu version is soft and usually does not facilitates the crispy texture of its Kerala counterpart. It can be attributed to the deep dishes that are commonly used. It is in Coimbatore that I tried one of the most magnificent versions of Appam in Tamil Nadu.

Tiffen House has now been a popular local institution in Coimbatore for a few decades. This unmatched eatery is far in the busy neighborhood of the city. One of his signature snacks is butter appam. This is probably the place where pan pizza meets a classic appam. Crusty, almost crispy out and outside soft. Your dietier cannot make approval, but you can save this dish for your deception day. The restaurant serves this dish like a pizza, which uses a small plate with a touch of play on the table, which uses a small plate to divide the appam into a small quarter that makes it easier to share. The key to this recipe is white, unsalted butter (see the recipe below). Butter Appam is served with Tiffen House signature mint (mint) chutney. You can try to make butter appam at home or bookmark Tiffen House for your next visit to Coimbatore:

Photo: Ashwin Rajagopalan

Butter Appam – Recipe

Material

Raw rice- 1 cup
Parboiled Rice – 1 Cup
Tightened coconut – 1 cup
Fat poha – 1/4 cup
Water – 1 cup
Baking soda -1/4 tablespoons
Anasalted butter -3-4 tablespoons
Oil/Ghee -2 tbsp
Salt

Method:

For appam batsman:

• Rub rice in water one or two times and soak it with poha for 4 to 5 hours.
• Dry all the water and then add rice drenched in a mixer. Also add grated coconut, salt with water.
• Grind all the ingredients to a smooth -flowing batsman.
• Transfer the batsman to a bowl. Add baking soda and shake well. Cover the bowl and set separate for fermentation for 1 to 2 hours. The batsman will usually double in volume with air bubbles.

For Butter Appam:

• Add a cube of unsalted butter while heating the pan/vok on the medium flame.
• Add about a batsman filled with Appam batsman at the center and rotate it.
• Set the summer to medium-bold. Cover the pan with a lid and cook for 2-3 minutes.
• Add a spoonful of butter and then flip the appam. Cook for another 2-3 minutes.
• Add some ghee to the sides and cook until it becomes crisp.

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Photo: Ashwin Rajagopalan

Mint Chutney – Recipe

Material

3/4 cup mint leaves
1/2 cup grated coconut
2-3 green chillies
1 tablespoon roasted Bengal Village
A small piece of tamarind
1/2 teaspoon turmeric
Salt

For tempering:

1 tablespoon oil
1/2 tablespoons mustard seeds
1/2 tablespoons urad dal

Instruction

• Wash the mint leaves, drain the water and keep it aside.
• Heat oil in a pan, add washed mint leaves and sauce the leaves in medium flame until it shrinks in volume. Keep separate until it cools down completely.
• Add grated coconut, green chillies, fried village lentils, tamarind and salt in a blender with water. Now add mint leaves and turmeric.
• Blend it in a fine paste and transfer it to the serving bowl.
• Add tempered material and shake well.
• This chutney also tastes delicious with idli or dosa.