Blackgram Dal Appam (Plain Appam)

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I have already put up sweet appam in the context of being a prasadam for Sankashti. This appam is normally prepared either for tiffin, breakfast or even for lunch box. For this variety of appam we need Blackgram Dal, raw rice and Fenugreek seeds soaked like the normal dosa. The difference here is mainly in the proportion of the ingredients.

What you need to have:

1. Blackgram Dal-1 cup

2. Raw rice-1and 1/2 cup

3. Fenugreek seeds-1 Teaspoon

pict0010 Ingredients of Blackgram Dal Appam

Ingredients of topping:

1. Curry leaves – 5-6 strings

2. Corriander leaves – a handful

3. Ginger  – 4″ piece

4. Green chillies – 2

5 . Fresh coconut pieces- a few

pict0013 Ingredients of Appam toppings

What you do with what you have:

1. Wash and soak Blackgram Dal, fenugreek seeds together in water in a bowl for about 3 hours.

2. Wash and soak rice as well in a bowl of water for about an hour.

3. Grind Blackgram Dal in the grinder/mixer to a fine consistency adding water in steps like you grind for idlies.

4. Grind rice in the grinder adding water in steps to a medium fine consistency. Mix this to the dal batter from step 3 and allow it to ferment overnight adding required quantity of salt. The fermented batter is as shown in the image below.

pict0012 The fermented blackgram dal appam batter

5. Chop green chillies, ginger, corriander leaves and coconut pieces fine and mix it to the batter and as shown in the image below.

pict0020 Appam batter mixed with the chopped toppings

6. Place appam tawa on medium flme and apply either cooking oil or butter to it. When heated simmer the flame and pour the batter into the moulds and close it with a suitable lid. The image below shows the holes once you have added the batter – this is due to the fact that the batter is fermented.


Appam batter being cooked in the moulds

7. Just reverse appam to roast on the other side and is as shown in the image below. They come out just by the touch of a spoon end or by a blunt knife.

26102008-025 Appam being cooked on the other side

When Appam is roasted light brown serve hot with either chutney powder/wet chutney/sambar or any of your favorite side dishes

26102008-0271 Ready to serve Blackgram Dal Appam with chutney


7 thoughts on “Blackgram Dal Appam (Plain Appam)

    Sunshinemom said:
    December 22, 2008 at 10:38 am

    This tastes great! I make it usually with leftover idli or dosa batter.

    Priya said:
    December 22, 2008 at 12:45 pm

    Fluffy appams looks lovely..

    prathibalrao responded:
    December 23, 2008 at 10:10 am

    H i Priya,

    Ofcourse these appams will be very fluffy like the Uddin vade for a moment. You do have a wonderful blog.

    prathibalrao responded:
    December 23, 2008 at 10:12 am

    Hi Sunshinemom.

    I also prepare as u do. But i think this recipe will be a beter option i feel.

    Geetha Dinesh said:
    June 16, 2010 at 12:28 pm

    Thank you very much for posting the Recipe. I love to try new dishes. My mom makes it almost the same way but with Idli Batter left over. This recipe is very perfect in terms of proportions, I will try this for breakfast tomorrow and keep you posted.

    Thank you

      prathibalrao responded:
      June 16, 2010 at 4:47 pm

      Hi Geetha Dinesh,

      Actually you can try it out with left over idly batter. This is always a better option as well!!!!!

    Sugarcane Appam « The Indian Food Court said:
    November 22, 2011 at 3:37 am

    […] Juice. Sweet Appam, as we know, is a prasad item for Ganeshji.  And then there is also the Urad Dal appam. Here it […]

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