Appam, Appam Kerala Recipe
by Tarla Dalal
Added to 333 cookbooks
This recipe has been viewed 440228 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!
- Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
- Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
- Put a pinch of plain flour, cover and keep aside for 10 minutes.
- Combine the ground paste, coconut milk, salt and sugar and mix well.
- Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
- Heat an appachatti (appam kadhai) and grease it lightly with oil.
- 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.
- 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.
- Repeat with the remaining batter to make 14 more appams.
- Serve immediately with coconut stew.
Appam Video, Kerala Appam by Tarla Dalal
Appam, Appam Kerala Recipe recipe with step by step photos
Q. My batter did rise and the taste was amazing. The problem is that the batter didn’t stick to the sides of the pan properly. It would just become very thick and as a result the centre was very thick too.
The batter should rise, keep it in a warm place and it always depends on the weather conditions also. The batter will take time to rise if the weather outside is cold. The centre of the appam will always be thick
Q.When I put the batter in the kadhai, it was not spreading properly.?
Make sure the kadhai is hot when you make the appams. If the kadhai is not hot enough the batter will bounce back to the centre.
Q. 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?
We have used normal raw rice which is available everywhere, 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.
Q. I followed the recipe to the T. Two problems occured, 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. I used idli rice for the uncooked rice which I soaked for 4 hours?
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 split when you put in the appamchatty.
Q. Coconut milk used is thick or thin? How much coconut will i need for 1 cup of coconut milk if i make it at home?
Coconut milk used in the recipe is thick coconut milk and is readymade.
Nutrient values (Abbrv) per appam
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