Appam ( How To Make Appam )

Appam ( How To Make Appam )

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appam recipe | instant appam | Kerala appam | palappam | with 7 amazing images.

Appam is a tasty white Indian pancake crisp on the sides with a soft centre. appam or palappam are a famous Kerala breakfast made from raw rice, coconut milk, dry yeast and a little bit of sugar.

Appam is a famous dish from the Keralite repertoire of South Indian cooking. This Kerala appam 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.

Notes on appam recipe. 1. 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. 2. 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. 3. Dry yeast also should be dissolved and mixed well in the batter. 4. 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.

Serve appam with slightly-sweetened coconut milk and vegetable korma for a perfect meal!

Learn to make appam recipe | instant appam | Kerala appam | palappam | with step by step photos below.

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Appam ( How To Make Appam )

Soaking Time:  3 hours   Preparation Time:    Fermenting Time:  3 hours   Cooking Time:    Total Time:     12Makes 10 to 15 appams (1 appam )


For Appam
2 cups raw rice (chawal)
1/2 cup cooked rice (chawal)
2 cups coconut milk (nariyal ka doodh)
2 tsp sugar
salt to taste
1/2 tsp yeast
coconut oil or any other refined for greasing and cooking

For Serving With Appam
vegetable korma
  1. Wash and soak the rice for 2 to 3 hours. Drain.
  2. Combine the soaked rice, cooked rice and ½ cup of coconut milk and blend in a mixer till smooth.
  3. Add the sugar, remaining 1½ cups of coconut milk and salt and mix well.
  4. Add a little lukewarm water to the yeast and mix well.
  5. 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.
  6. Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.
  7. 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.
  8. Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.
  9. Repeat for the remaining batter to make to make more appams.
  10. Serve hot with vegetable korma.

RECIPE SOURCE : South Indian RecipesBuy this cookbook
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