Tiffany Haney
The appam pan, also known as the appam chatti, is a versatile cookware item that is commonly used to make appams, a popular Kerala breakfast dish of thin, lacy pancakes. The appam pan's unique design, with its low-profile spout and wide concave surface, allows for even heat distribution and the creation of a thin, crispy texture around the edges with a soft, fluffy centre. While appams are a traditional dish made in this pan, there are numerous other creative dishes that can be prepared in an appam pan, such as pakoras, koftas, vadas, and even Danish Ableskiver balls or pancake puffs. With its durability and ability to retain flavour, the appam pan is an essential tool for anyone interested in South Indian cuisine or exploring new culinary techniques.
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What You'll Learn
Appam (or Palappam)
Appam, or palappam, are tasty, lacy, and fluffy pancakes or hoppers from Kerala, South India. They are traditionally made in an appam pan, also known as an appachatti, and are a popular breakfast dish. The appam pan is typically made of cast iron, which is said to be incredibly durable and long-lasting. It has a low-profile spout that allows the batter to spread out evenly, resulting in a thin and crispy pancake. The pan should be well-seasoned with oil before use and washed with warm soapy water after each use.
Appam is made from ground, fermented rice and coconut batter. The preparation is similar to making dosa batter and requires some prep work beforehand. The rice is soaked in water for 4 to 5 hours and then drained. The soaked rice is then added to a mixer-grinder or blender jar along with grated coconut, cooked rice or poha (flattened rice), salt, and sugar. Water is added, and all the ingredients are ground into a smooth flowing batter. Instant yeast is then sprinkled over the batter.
To cook the appam, a ladle full of batter is spread into a hot pan. The pan is turned and tilted in circles to spread the batter into a round circle. The heat is regulated as needed to ensure that the batter does not cook too quickly. A few drops of oil can be drizzled on the sides if desired. The pan is then covered with a lid and the appam is cooked for about 2 minutes, or until the base is light golden and the center is soft and fluffy.
Appam can be served with a variety of dishes, including vegetable stew, kadala curry, or dahi. They are gluten-free and vegan, making them a versatile option for those with dietary restrictions. In addition to appam, the appam pan can be used to make a variety of other dishes, including healthy non-fried dahi ki pakori, lauki paneer koftas, rasam vade, and batata vadas.
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Healthy non-fried Dahi ki Pakori
An Appam Pan, also known as an Appe Pan, is a versatile cookware item that can be used to make a variety of dishes. One such dish that can be made in an Appam Pan is Healthy Non-Fried Dahi ki Pakori. Here is a detailed recipe for this delicious and healthy treat:
Ingredients:
- Moong daal
- Ginger
- Green chillies
- Oil
- Salt
- Dahi (yogurt)
- Red chilli powder
- Bhuna jeera powder
- Imli ki chutney (for serving)
Method:
- Soak the moong daal for 2-3 hours.
- Grind the soaked daal with ginger and green chillies, using very little water, to form a fine paste.
- Beat the paste with a hand beater until it becomes light and fluffy.
- Heat your Appam Pan and spray it with a little oil.
- Drop spoonfuls of the daal batter into each hole of the Appam Pan.
- Cook until golden, then flip and cook the other side as well.
- Soak the cooked pakoris in hot salted water for 15-20 minutes.
- Squeeze out the excess water and soak the pakoris in dahi (yogurt).
- Sprinkle with red chilli and bhuna jeera powder.
- Serve with imli ki chutney!
Tips:
- For even fluffier pakoris, add 1/2 teaspoon of eno fruit salt to the batter.
- Garnishing with chutneys and spices brings out the true flavor of Dahi ki Pakori.
With this recipe, you can enjoy a healthy and tasty treat, making the most out of your Appam Pan!
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Lauki Paneer Koftas
An Appam pan, also known as an Appe pan, is a versatile cookware item that can be used to make a variety of dishes. One such dish that can be made in an Appam pan is Lauki Paneer Koftas.
Ingredients:
- Lauki (bottle gourd)
- Paneer (cottage cheese)
- Ginger
- Green chillies
- Salt
- Red chilli powder
- Cream
- Besan (gram flour)
- Oil
- Cumin seeds
- Tomatoes
- Onion
- Cashews
- Coriander leaves
Method:
- Grate the lauki and squeeze out as much juice as possible. The lauki juice can be used for other recipes, such as jeera rice or added to atta to make a nutritious dough.
- Add the grated paneer, minced ginger, green chillies, salt, red chilli powder, cream, and a small amount of besan to the grated lauki. Besan helps bind the mixture together.
- Mix all the ingredients well and shape them into small balls to form the koftas.
- Heat the Appam pan and add a few drops of oil to each cavity.
- Place the kofta balls in the Appam pan and cook until golden. Flip them over and cook the other side as well.
- Prepare the gravy by heating oil in a separate pan and adding cumin seeds, ginger, garlic paste, and slit green chillies.
- Add pureed tomatoes and spices such as haldi (turmeric), red chilli powder, and garam masala. You can also add cashews for a creamy texture.
- Sauté the mixture and then add water to create a thin gravy.
- Just before serving, heat the gravy and gently place the koftas into it. Boil for about 2 minutes, being careful not to overcook the koftas as they are delicate.
- Garnish with freshly chopped coriander leaves and serve hot with roti or paratha.
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Rasam Vade
Ingredients:
- Urad dal
- Ginger
- Green chillies
- Onion
- Fresh dhania (coriander)
- Oil
- Salt
- Tamarind
- Tomatoes
- Mustard seeds
- Cumin seeds
- Fenugreek
- Black pepper
- Hing
- Curry leaves
- Garlic
Method:
- Soak the urad dal for 2 hours.
- Drain and grind the soaked dal with ginger and green chillies, using as little water as possible.
- Beat the ground mixture with a hand mixer until it becomes light and fluffy and almost doubles in volume.
- Mix in chopped onions, green chillies, and fresh dhania.
- Heat the appam pan and spray with oil.
- Spoon the dal batter into each hole in the appam pan.
- Cover and cook until golden.
- Flip and cook on the other side.
- Prepare the rasam by dry roasting methi seeds and a dried red chilli on low to medium heat.
- Once the seeds turn light golden, add cumin seeds and peppercorns. Briefly roast them until the seeds become aromatic.
- Grind the roasted spices into a fine powder.
- Heat oil or ghee in a pot and add mustard seeds, cumin seeds, and red chilli.
- When they start to splutter, add crushed garlic, curry leaves, and a pinch of hing.
- Saute for a minute until the leaves turn crisp.
- Add tamarind and tomatoes to the pot and bring to a boil.
- Let the rasam simmer for 5 minutes.
- Stir well, taste test, and adjust seasoning by adding more salt, tamarind, or jaggery if needed.
- Add chopped coriander leaves, cover, and turn off the heat.
- Serve the vadas immersed in steaming hot rasam.
You can also serve the vadas soaked in salted water and seasoned dahi (yogurt) instead of rasam.
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Harissa-flavoured Koftas
An Appam pan, also known as an Appe pan, has multiple culinary uses and is known by many names around the world. One such use is to make delicious Harissa-flavoured koftas. Here is a detailed recipe for Harissa-flavoured koftas, inspired by Moroccan flavours, that can be made in an Appam pan.
Ingredients
For the koftas:
- Chicken mince
- Finely chopped onions
- Celery
- Red bell peppers
- Egg
- Bread crumbs
- Harissa paste
- Salt
- Coriander powder
- Nutmeg
- Coarsely pounded walnuts
- Cranberries or raisins
For the curry:
- Oil
- Bay leaf
- Finely chopped garlic
- Onions
- Tomatoes
- Wine
- Water
- Parsley or cilantro
Method
- In a bowl, lightly mix the ingredients for the koftas.
- Form the mixture into medium-sized balls and cook on a medium-hot pan until golden on all sides.
- At this point, the koftas can be served as a cocktail appetiser or used in a curry.
- For the curry, heat oil in a pan and add a bay leaf, finely chopped garlic, and onions. Sauté until they turn golden.
- Next, add tomatoes and cook until the mixture reduces considerably.
- Add the harissa paste and salt, and cook for another 2-3 minutes.
- Pour in a generous amount of wine and let it simmer for a few minutes. Add a little water if needed.
- Finally, add the koftas, cover, and simmer for 10 minutes.
- Sprinkle with chopped parsley or cilantro and serve hot with kulcha.
Enjoy your delicious Harissa-flavoured koftas!
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Frequently asked questions
Some healthy recipes that can be made in an appam pan include non-fried dahi ki pakori, rasam vade, and Lauki paneer koftas.
The appam pan is a versatile cookware that can be used to make non-Indian dishes such as Danish Ableskiver balls, pancake puffs, and Moroccan-inspired Harissa-flavoured koftas.
In addition to the healthy Indian recipes mentioned above, other Indian dishes that can be made in an appam pan include traditional Appe, vellayappam, egg appam, masala appam, and beetroot appam.
Although most of the recipes mentioned are savoury, you can also make sweet treats such as pancakes or crepes in an appam pan.
