Appam, Appam Kerala Recipe


by
            
     
4/5 stars  100% LIKED IT    6 REVIEWS ALL GOOD

Added to 315 cookbooks   This recipe has been viewed 221016 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 Coconut Stew or Vegetable Stew for a perfect meal!

Add your private note

Appam, Appam Kerala Recipe recipe - How to make Appam, Appam Kerala Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 15 appams
Show me for appams

Ingredients

For The Batter
2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained
1/2 cup cooked rice (chawal)
1/2 tsp dry yeast
2 pinches of sugar
a pinch of plain flour (maida)
1 cup coconut milk
salt to taste
2 tsp sugar

Other Ingredients
oil for greasing and cooking

For Serving
coconut stew
Method
  1. For the batter
  2. Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
  3. Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
  4. Put a pinch of plain flour, cover and keep aside for 10 minutes.
  5. Combine the ground paste, coconut milk, salt and sugar and mix well.
  6. Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
  7. Heat an appachatti (appam kadhai) and grease it lightly with oil.
  8. Pour a big 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 it remains thick in the centre.
  9. Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
  10. Repeat with the remaining batter to make 14 more appams.
  11. Serve immediately with coconut stew.

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

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.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Appam, Appam Kerala Recipe
5
 on 28 Jul 16 01:41 PM


it is very very tasty.thank you so much for this recipe
| Hide Replies
Tarla Dalal    Hi Sangita , we are delighted you loved the Appam recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
28 Jul 16 01:58 PM
Appam, Appam Kerala Recipe
5
 on 01 Jul 16 04:37 PM


Hi! Just like Nomuk said, my batter didn''t rise instead it lumps down with a layer of water on top. I''ve used pre-boiled rice this time, but I''ve experimented with different varieties of rice and I don''t think it is a problem because I''ve had this issue with raw rice too. What do you think is the problem?
| Hide Replies
Tarla Dalal    Hi Rajitharan, We have used normal raw rice which is available every where, also make sure you keep the batter to ferment in a warm place. Cold weather can make the batter take little more time to ferment Dry yeast also should be dissolved and mixed well in the batter. Kindly see the video below it will help you https://www.youtube.com/edit?video_id=DMEK52R9c70
Reply
01 Jul 16 05:00 PM
Appam, Appam Kerala Recipe
3
 on 19 May 16 08:59 AM


I followed the recipe to the T. Two problems. First, the batter did not rise at all even after several hours of being left undisturbed. Second, it split at the edges as soon as I poured it into the appamchatty. Please advise on what could have gone wrong. P.S I used idli rice for the uncooked rice which I soaked for 4 hours.
| Hide Replies
Tarla Dalal    Hi Nomuk, the uncooked rice you have used is probably the wrong one.. You need to use raw rice also known as (Kaccha chawal) in hindi which is readily available in any grocery store.. And also see that you use thick coconut milk as you are adding warm water while grinding the rice.. More water will spilt when you you put in the appamchatty. Do try the recipe again and give us your feedback.. you can also watch the video on appam. Here is the link https://www.youtube.com/watch?v=DMEK52R9c70
Reply
19 May 16 05:04 PM
Appam, Appam Kerala Recipe
5
 on 07 Feb 16 12:38 PM


coconut milk- thick or thin? how much coconut for 1 cup of coconut milk?
| Hide Replies
Tarla Dalal    Hi Maria, Coconut milk used in the recipe is thick coconut milk and is readymade.
Reply
08 Feb 16 03:52 PM
Appam
5
 on 16 Mar 13 11:29 AM


This recipe is awesome...the mesurements are perfect and easy to make......my family said it' tastes same as their south Indian friend made it......must try this with veg stew.....
| Hide Replies
Tarla Dalal    Thanks Bhavini, please keep trying more recipes and providing your feedback.
Reply
07 Sep 15 11:15 AM
Appam
5
 on 01 Jan 11 01:13 PM


I never thought I will be able to pull off a dish as difficult as appam, but this recipe is like a helping guide at all steps! Thanks for this! I loved it.