Kerala Appam | How to make Kerala Appam

By Jayshree Nair  |  29th Apr 2019  |  
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  • Photo of Kerala Appam by Jayshree Nair at BetterButter
Kerala Appamby Jayshree Nair
  • Prep Time

    12

    Hours
  • Cook Time

    25

    mins
  • Serves

    4

    People

2

0

About Kerala Appam Recipe

Traditional kerala dish made with rice & coconut.

Kerala Appam

Ingredients to make Kerala Appam

  • rice - 2 cups
  • Grated coconut- 3/4th cup
  • cumin seeds - 2 tsp
  • yeast - 1 tsp
  • Poha - 3 tbsp
  • sugar - 3 tbsp
  • salt - as per taste
  • water - as needed

How to make Kerala Appam

  1. Soak the rice and poha separately for about 4 hours.
  2. Now we need to make a fine paste for appam. For this in a grinder we will take soaked rice, poha, cumin seeds, sugar, grated coconut & little water.
  3. Grind all these ingredients to get a fine paste. The consistency shouldn't be too thin or thick. Slightly a bit thin than dosa batter.
  4. Transfer this paste into a big bowl.
  5. Now in a small bowl take about 3 tbsp of warm water and mix the yeast into this. Cover and keep it to rise for about 15 minutes. Make sure the size of the bowl is big enough for the yeast to rise.
  6. After the yeast has risen, mix it into the rice paste. Leave the batter to rise well for about 8-9 hours. The sugar in the batter will react with the yeast and the batter will rise very well.
  7. For preparing traditional appam take an appam pan. On medium flame, brush the pan with little oil and then pour about 1 & 1/2 small ladle of batter. Twist the pan so that the batter spreads evenly on the sides and is thick in middle. Cover with lid and cook for about 2 minutes on low flame.
  8. Open the lid and check if the sides have turned crispy brown, has cooked well and turned fluffy in middle. After it's done transfer it carefully on a plate.
  9. Serve hot crispy fluffy appam with egg curry, chicken curry or any chutney of your choice.

My Tip:

For grinding the batter instead of taking normal water, it would be better to use coconut water.

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