Kerala appam

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                                                    Ready to serve appam with coconut chutney

No of appam – 10-12

Time taken : 30 minutes

Appam is a healthy recipe from kerala and most popular among Kerala breakfast recipes that are healthy and easy to make. These white pan cakes have a  crispy side, soft to touch and fluffy in the center.  Appam recipe has minimal ingredients and is usually served with vegetable stew, veg-kurma or even  coconut chutney for sure!!!

I had visited Kerala last month with family and i collected this appam recipe from one of my old friends.  I prepared it a couple of times at home and thought of sharing it with my fellow bloggers today.  Here is my version of the recipe:

What you need to have:

1. Raw Sona masuree rice – 1 cup

2. Coconut milk – 1 cup

3. Cooked rice – 1/4 cup

4. Dry yeast – 1/4  teaspoon

5. Warm water – 1/4 cup

6. sugar – 1/2 teaspoon


                                                                Raw rice and cooked riceKONICA MINOLTA DIGITAL CAMERA

                                        Other ingredients Coconut milk, yeast, sugar and salt

What you do with what you have:

1. Soak raw rice in water for about 2-3 hours.  Drain water and keep it aside.

2. Grind 3/4 cup of grated coconut in the mixer adding water in steps to little less than fine consistency and strain it through a  sieve/linen cloth and extract coconut milk.  Just dissolve yeast in warm water and  till it comes up you may grind soaked rice with coconut milk to a medium fine consistency.  Add salt, sugar and dissolved yeast to it and allow it to ferment over night.  Check the batter before you make appam.  Let the batter be to the falling consistency.KONICA MINOLTA DIGITAL CAMERA

                                                                        Grind appam batterKONICA MINOLTA DIGITAL CAMERA

                                                                Fermented appam batter  

3. Place a skillet/non stick on low/medium flame.   Just pour a laddle of the batter and swirl the skillet as shown in the image for the batter to spread in round fashion.  Do not spread it with the laddle.  KONICA MINOLTA DIGITAL CAMERA

                                                  Appam batter being poured in the skilletKONICA MINOLTA DIGITAL CAMERA

                                                      Swiriling the skillet to spread the batterKONICA MINOLTA DIGITAL CAMERA

                                                              Appam spread by swirling

4. Close it with a lid and cook till the sides are crispy and the dish cooked right with holes through out and cooked right.  Just rub it with a dry coconut coir and no oil/ghee!!!KONICA MINOLTA DIGITAL CAMERA

                                                      Appam dish closed with a lid to cookKONICA MINOLTA DIGITAL CAMERA

                                                                          Cooked appam

5. Transfer it to a serving dish and enjoy with any side dish or even coconut chutney!!!KONICA MINOLTA DIGITAL CAMERA

                                             Ready to serve appam with coconut chutney

6. The reverse of the dish would look like this!!!  Repeat the same process with left over batter.KONICA MINOLTA DIGITAL CAMERA                                                                 Appam on the reverse(just for reference)

Time taken : 30 minutes(other than soaking, grinding & fermenting)

No of appam : 10-12

Note: 1. Soaked rice should be grind with coconut milk (home made) or even store bought.

2. Yeast helps the batter to come up and also to ferment well.

3. Please do not spread the batter with the laddle to get a shape

4. Just add the batter to the skillet and only swirl it round and will be just right to get the required shape to cook idealy.(just look into the image)

5. No need to even brush or splash oil/ghee.


One thought on “Kerala appam

    vanamala said:
    January 7, 2014 at 11:53 pm

    nice …will try

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