Appam Video, Kerala Appam by Tarla Dalal

Appam Video, Kerala 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 coconut stew for a perfect meal!

  

Recipe Description for Appam, Appam Kerala Recipe

Soaking Time:  5 hours
Preparation Time: 
Fermenting Time:  3 hours
Cooking Time: 
Makes 15 appams
Show me for appams


Ingredients


For The Appam
2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained
1/2 cup cooked rice (chawal)
1/2 tsp instant dry yeast
2 pinches of sugar
1 cup coconut milk (nariyal ka doodh)
salt to taste
2 tsp sugar
6 tsp oil for greasing and cooking

For Serving With Appam
coconut stew

Method

For the appam

  1. Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
  2. Combine the instant dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
  3. Cover and keep aside for 10 to 20 minutes or till bubbles appear.
  4. Combine the ground rice paste, coconut milk, salt and sugar and mix well.
  5. Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.

Making appam

  1. To make {span class="bold1"}appam{/span}, heat an appachatti (appam kadhai) and grease it lightly with oil.
  2. 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.
  3. 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.
  4. Repeat with the remaining batter to make 14 more appams.
  5. Serve {span class="bold1"}appam{/span} immediately with coconut stew.

See step by step images of Appam, Appam Kerala Recipe

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