Appam is a south Indian pancake made with fermented rice batter and coconut. It is a popular food in Kerala, Tamil nadu, karnataka and Srilanka. It is a common food in Sri Lanka, Tamil and, kerala and is eaten as breakfast or dinner.

In kerala they add toddy to ferment the appam. Toddy is a locally prepared palm wine. I have added yeast to prepare this healthy and easy to make dish. These white lacy pancakes have a crisp side with an airy, soft on touch, fluffy center.

Appam recipe has minimal ingredients and it is simple and healthy breakfast or dinner dish which is served with coconut milk, vegetable stew/ korma or chicken/egg curry.

This recipe is my own. I have been experimenting with lot of ingredients and so far I feel this recipe is almost perfect. I like my appam crispy on sides and soft in the centre.

INGREDIENTS

  • Raw rice 2 tea cups
  • Urad dal 2 tbsp
  • Yeast 1 tsp
  • Sugar 1 tbsp
  • Warm water 1/4 tea cup
  • Cooked rice(raw or boiled)2 tbsp
  • Fresh grated coconut 2 tbsp
  • Salt to taste

METHOD

Wash the rice and urad dal nicely two or three times. Soak the rice and dal in water for 4-5 hours.

Blend the soaked rice- urad dal, freshly grated coconut, cooked rice, salt and water to a very fine paste. Consistency of the batter will be thinner than dosa batter but thicker than rava dosa. Add yeast and sugar in warm water. Let it froth then add this to the batter and mix. Keep it for an to ferment. It will ferment in 3-4 hours. (batter will double in size).

The batter is ready to make appams. Mix the batter with a ladle, incorporate everything nicely. Check for salt before you start making appams. To see the consistency is right I usually try one and adjust water accordingly. Try out one and if you are not able to swirl in the appam kadai then u need to add water. Too much water can ruin your appam.

For making appam you need a kadai/ nonstick pan/appam chatti. Appam kadai is a type of nonstick pan which is used to make appam. Both sides it has got handles which helps to swirl the appam batter.

Grease with oil the appam pan let it heat on medium heat. Add two ladle of batter , catch the pan with two hands and rotate the pan. The outer with be thin crust and inner will be thick. Cover it and cook till the edges are golden brown on low to medium heat. Take it out and repeat the process with the next appam.

Take a non stick pan and add 1 1/2 ladle of batter in the centre. Catch the handle and swirl  it to spread the  batter around. Cover it and cook on medium to low heat till the sides turn little golden brown. The appam will  be crispy in the sides and soft in the centre. Remove it to a serving plate.

Serve it hot with any veg or nonveg curry.

Categories: breakfast, Rice recipes, veg

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