Appam | How to make Appam

4.5 from 2 reviews
Rate It!
By preethi Baliga
Created on 11th May 2016
  • Appam, How to make Appam
  • Appam | How to make Appam (15 likes)

  • 2 reviews
    Rate It!
  • By preethi Baliga
    Created on 11th May 2016

About Appam

This is a very popular breakfast recipe of kerala, served with stew

Appam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Appam is just mouth-watering. This amazing recipe is provided by preethi Baliga. Be it kids or adults, no one can resist this delicious dish. How to make Appam is a question which arises in people's mind quite often. So, this simple step by step Appam recipe by preethi Baliga. Appam can even be tried by beginners. A few secret ingredients in Appam just makes it the way it is served in restaurants. Appam can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Appam.

  • Prep Time0mins
  • Cook Time3mins
  • Serves5People
Appam

Ingredients to make Appam

  • 2 cups raw rice/sona masoori/ dosa rice
  • 2 cups cooked rice
  • 2 cups freshly grated coconut
  • 2 tsp dry active yeast
  • 2 tsp sugar
  • 1/4 cup warm water
  • 2 tsp Salt

How to make Appam

  1. Soak rice for 3-4 hours.
  2. Now drain all the water from the rice and grind it to a smooth paste along with cooked rice and grated coconut. Use 2-3 cups of water while grinding.
  3. Take 1/4 cup of warm water. Add sugar and yeast, mix it well, let it stand for 10-15 minutes till it becomes bubbly and frothy.
  4. Now mix it with the rice batter and let it stand at least 4-5 hours depending on the temperature.
  5. After 4-5 hours the batter should rise and increase in volume. So always take a bigger pot .
  6. Now for making appam, heat appam chatty or non stick appam pan with handles. Spread a ladel full of the batter and swirl around, cover it with a lid and check in between whether its crisp and golden brown around the edges. Repeat this with the remaining batter, serve hot with vegetable stew or any non veg gravy.
My Tip: You can also use coconut milk in place of grated coconut, then reduce the ammout of water while griding. The batter should be thin and flowy to get that light and crisp texture.

Reviews for Appam (2)

kosha pandeya year ago
thank u.
Reply

Seema Jadhava year ago
Reply