Appam ( How To Make Appam )
by Tarla Dalal
Added to 102 cookbooks
This recipe has been viewed 253170 times
Appam is a famous dish from the keralite repertoire of south indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish. Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut milk and vegetable korma for a perfect meal!
- Wash and soak the rice for 2 to 3 hours. Drain.
- Combine the soaked rice, cooked rice and ½ cup of coconut milk and blend in a mixer till smooth.
- Add the sugar, remaining 1½ cups of coconut milk and salt and mix well.
- Add a little lukewarm water to the yeast and mix well.
- Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours.
- Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.
- Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick.
- Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.
- Repeat for the remaining batter to make to make more appams.
- Serve hot with vegetable korma.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.