Appam, Appam Kerala Recipe
by Tarla Dalal
Added to 328 cookbooks
This recipe has been viewed 256952 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.
Nutrient values per appam
|Vitamin A||1.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||0.1 mg|
|Folic Acid||3.3 mcg|
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.