Appam ( How To Make Appam )

by Tarla Dalal

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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!

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Soaking Time: 3 Hours
Preparation Time: 15 mins
Fermenting Time: 3 Hours
Cooking Time: 15 mins
Makes 10 to 15 appams

Ingredients

2 cups raw rice
1/2 cup cooked rice
2 cups coconut milk
2 tsp sugar
salt to taste
1/2 tsp yeast
coconut oil or any other refined oil
for greasing and cooking
vegetable korma for serving

Method

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.