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Appam – A popular dish of Kerala which is served for breakfast or Dinner. This soft and spongy appam goes well with Stew or Coconut milk.
Appam is my family’s favourite dish. My husband loves to have appam with Coconut milk and Sugar. This appam regularly features in my kitchen. For May month’s Bloggers recipe swap, I had to recreate recipe from lathis kitchen. She has many interesting recipes and as soon as I saw this Appam, I wanted to check her recipe. She makes the appam batter slightly different from mine. So thought of giving this a try and post the recipe.
I used Cooked rice instead of flattened aval and followed her recipe. Wash and Soak par boiled rice and urad dal for 6 hours. Grind it along with cooked rice. The batter should be really smooth. I ground the batter in a wet grinder and it took around 30 minutes to achieve the consistency. Remove it to a bowl and add salt. mix well. Take 2 tsp of batter in a bowl and add 1/2 cup of water to it. Now heat this over a medium flame and stir continuously. when it becomes thick, remove it off the heat and let it cool. once cooled, add it to the batter. Let this ferment overnight.
The batter should be thin unlike idli/dosa batter. So adjust consistency by adding water. You need a special pan for making appam and it is called appam pan or appa setti in tamil. Heat the pan. Once it is hot, pour a ladleful of batter to the pan and swirl the pan holding the handle of the pan. Cover and cook in slow flame. It just takes 1 or 1 1/2 minutes to cook. Do not flip. Serve hot. The appam will be soft and spongy. Soak it with coconut milk and sugar. Enjoy!
How to make Appam without Yeast
Appam
Ingredients
- 2 cups Par boiled Rice
- 1/4 cup Cooked Rice
- 1 tsp Urad Dal
- Salt As required
Instructions
- Wash and Soak par boiled rice and urad dal for 6 hours.
- Grind it along with cooked rice. The batter should be really smooth. I ground the batter in a wet grinder and it took around 30 minutes to achieve the consistency. Remove it to a bowl and add salt.
- Take 2 tsp of batter in a bowl and add 1/2 cup of water to it. Now heat this over a medium flame and stir continuously. when it becomes thick, remove it off the heat and let it cool. once cooled, add it to the batter.
- Let this ferment overnight.
- The batter should be thin unlike idli/dosa batter. So adjust consistency by adding water.
- You need a special pan for making appam and it is called appam pan or appa setti in tamil. Heat the pan.
- Once it is hot, pour a ladleful of batter to the pan and swirl the pan holding the handle of the pan.
- Cover and cook in slow flame. It just takes 1 or 1 1/2 minutes to cook. Do not flip. Serve hot.
- The appam will be soft and spongy. Soak it with coconut milk and sugar. Enjoy!
To see what the other bloggers created in the recipe swap check the links below:
Looks perfect and this is a favorite at our home as well.
Appam has come out perfect with nice pores.
These appams look so light and fluffy and totally delicious.
The appam looks just perfect, super soft and delicious!
While I love appam, I have never attempted making them at home because they require yeast, and I am clueless about using it. So glad to have a version without yeast that I can try out now. 🙂
never tried appam before – but the texture looks fabulous and now I want to try it!