Appam is a soft and spongy hoppers /pancake made with rice .Which goes well with any curries or veggies.After visiting Kerala we were hooked on these lovely appams I carried few ready to mix appam mixes with me from kerela but was never happy with the result.I wanted soft and spongy appams and i found Suhaina's recipe to be the best .I have been making appams now since 3 years and we enjoy it to the core.I personally prefer soft spongy appams with beautiful lace whereas my hubby likes crispier edges.
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I always make this when there is fish curry or chicken/mutton dishes prepared at home..Here i Have served it with Prawn Curry with raw mangoes and prawn fry..
Ingredients
2 cup white rice(kolam/sona masuri/pachari)
3/4 cup cooked rice
3/4 cup coconut
1/2 tsp yeast
1 tbsp sugar
Method:
Wash the rice and soak for 3-4 hrs .
Grind the rice adding little water and batter shouldn't have any grainy particles.
Pour the batter in a big container
Grind the cooked rice with coconut adding little water in the blender and blend to smooth paste.
Mix this to the grounded rice mixture.
Mix sugar and yeast in lukewarm water and allow it to froth .
Add the yeast to the batter and mix well.
Allow it to rise for 2-4 hrs.
Once risen the batter will be frothy,refrigerate the batter and use as and when needed.
Once you are ready to make appams add water and salt to the batter till you get the correct consistency.
The batter shouldn't be very thick like that of dosa or idli.
Heat the appam pan and pour the batter and swirl.
Cover the pan and cook on med flame ,it takes about 2 min for the appam to leave its sides.
Notes
I have used non stick appam pan hence i do not smear it with oil before making appam
You could even use coconut milk for grinding the batter it enhances the taste
The batter can be refrigerated for a week
I always make this when there is fish curry or chicken/mutton dishes prepared at home..Here i Have served it with Prawn Curry with raw mangoes and prawn fry..
Ingredients
2 cup white rice(kolam/sona masuri/pachari)
3/4 cup cooked rice
3/4 cup coconut
1/2 tsp yeast
1 tbsp sugar
Method:
Wash the rice and soak for 3-4 hrs .
Grind the rice adding little water and batter shouldn't have any grainy particles.
Pour the batter in a big container
Grind the cooked rice with coconut adding little water in the blender and blend to smooth paste.
Mix this to the grounded rice mixture.
Mix sugar and yeast in lukewarm water and allow it to froth .
Add the yeast to the batter and mix well.
Allow it to rise for 2-4 hrs.
Once risen the batter will be frothy,refrigerate the batter and use as and when needed.
Once you are ready to make appams add water and salt to the batter till you get the correct consistency.
The batter shouldn't be very thick like that of dosa or idli.
Heat the appam pan and pour the batter and swirl.
Cover the pan and cook on med flame ,it takes about 2 min for the appam to leave its sides.
Notes
I have used non stick appam pan hence i do not smear it with oil before making appam
You could even use coconut milk for grinding the batter it enhances the taste
The batter can be refrigerated for a week
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20 comments:
lovely aapam :)
lovely appams,made perfect!!
I haven't tried making appam but pictures such as yours make my heart skip many beats!! I can imagine how that will taste with the fried prawns and prawn curry!!
Perfectly made appam!! look at the holes!!
Lovely spongy appam. Over here we have appam with sweetened coconut milk. Still the sides paired are esp the prawn curry is loved.
lovely recipe i use to have this more in my childhood days yummy
this is on my to do list, i will try soon
lovely.. soft n lacy
Lovely soft appams
appom looks fantastic Gloria. Our fav. we always make it here.. happy it came out well for u as well.
Special thanks to you for posting a no fail recipe always
Hi dear I tried these appams it was very nice..the only problem I was facing is when I poured the battery in the non stick pan it I couldn't swirl it as before swirling it became into a lump....I don't know why is the battery consistency problem or the pan was too hot....please help....And how watery or thick should the battery be
Hi Anonymous.
. You need to use a appam pan for this.. If using a normal nonstick pan you can't swirl it..you can make normal dosas sort of appam then..the batter should be pouring consistency not too thin nor too thick. I will try to update stepwise pics soon ..
Ya I did it in a non stick Aapam kadai....May be the pan should not be very hot ...orelse I think can't swirl it...
Ya I did it in a non stick Aapam kadai....May be the pan should not be very hot ...orelse I think can't swirl it...
You need to be very quick after you pour the batter immediately you have to swirl it ..if not the batter will thicken and won't spread..
Ya okies thanx will try it next time
how much salt should i add to the whole batter? I am bad at predicting salt amount. :)
I actually never write the salt amount as it depends on individual taste.. But here trying adding 1/4 tsp salt first and check then add more likewise..I'm still not giving you the exact amount because even I add little then taste and more😃😃
Thanks for the easy recipe. I love appams and shall be trying these soon :)
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