Appam | how to make appam
Appam is a popular Kerela breakfast made from ground fermented rice and coconut batter. These are crisp on sides with a soft centre.
Appam are versatile and extremely easy to make at home. And the best part is, you don't even need Toddy, a local alcohol drink traditionally made from coconut flower or palm flower in Kerela. If you have been looking for such a easy appan recipe, you have come to the right place. Here I bring you the step by step guide on how to make appam easily at home.
What is Appam ?
Appam is a South Indian pancake like dish, made with fermented rice and coconut batter. Very common in South Indian State like Kerela, Tamilnadu and Karnataka. And usually served for breakfast or dinner. These tasty lacy soft hoppers are served with vegetable stew. In Kerela appam or palappam traditionally fermented with Toddy, a alcoholic drink.
Ingredients required for appam
Rice : parboiled rice is best for appam recipe. You can use idli rice or sona masuri rice as well.
Coconut : use fresh coconut for the best result. Grate coconut finely before adding them to grind. Alternatively you can also use coconut milk powder instead of fresh coconut.
Yeast : To ferment the batter. Activate the yeast before mixing with the batter.
Poha or cooked rice : Used to make the batter smooth. Optional
Other : Sugar and salt.
Some popular variation for appam recipe are
Sweet appam, Rava appam, appam without yeast, appam with rice flour.
Appam are generally served with vegetable stew, potato stew, coconut chutney and sweetened milk.
Other side dishes for appam that goes well are chicken Sukha, chicken ghee roast and Chicken chatinad.
Steps to make the recipe
First wash and rinse rice for 2 to 3 times and then soak in adequate amount of water for 2 to 3 hours. Drain the rice and add in a grinder or mixing jar along with grated coconut.
You can add some poha or boiled rice along with the coconut to make the batter smooth. If you use coconut milk powder then skip to add grated coconut.
Don't use too much cooked rice or poha otherwise the appam become sticky. Cooked rice not only help to make the batter smooth free flowing but also help in quick fermentation process.
Now add required amount of water and grind everything into a fine smooth flowing batter.Transfer the batter in a mixing bowl.
Take dry yeast in a mixing bowl and mash with a spoon lightly. Add 3 to 4 tablespoon light warm water and mix. Keep it rest for 5 minutes to activate.
Fermenting appam batter
After 5 minutes, transfer the rice batter into the activated yeast bowl and mix well.
Add 1 tablespoon sugar and salt as per taste. Cover and keep in a warm place for 5 to 6 hours for fermentation. The fermentation process depends on temperature conditions.
After the fermentation, the batter will rise and increase in volume.
Give the batter a good mix.
Heat a appam pan over medium heat flame. When the become hot place a ladle full of batter in the pan.
Turn and tilt the pan so as to spread the batter uniformly.
Cover the pan and cook the appam for 2 minutes or till the base of the appam become golden.
Remove carefully and serve hot.
Chutney for appam
Chutney with appam is truly yummy combination. There are some popular chutney like coconut chutney and tomato chutney that really goes well with a appam.
Peanut chutney is my favourite. It taste superb having a smooth creamy texture which really make it worth to try with a appam.
And you need few ingredients to make peanut chutney for appam.
Take around 2 tablespoon roasted peanuts and 2 tablespoon roasted chana dal in a mixer grinder. Add 2 garlic cloves, 2 to 3 green chillies, salt as per taste and 1 tablespoon lemon juice. Blend everything into a fine paste.
Make a tadka by heating 1 tablespoon cooking oil in a pan. Add mustard seeds and curry leaves and fry for 1 minute or till you smell the flowers.
Now pour half of this tadka with the chutney and mix well and top the rest over the chutney.
Leftover appam batter
You can easily refrigerated the remaining leftover appam batter in a fridge. It can last for 2 days. Before making appam keep it in a warm place or room temperature for about half an hour.
Coconut milk powder
Coconut milk powder is a popular and very useful alternative to fresh coconut for making many recipes. It comes as readymade and the most preferred brand is Maggi coconut milk powder. Just mix with water and add in your favourite dishes. You don't need scraping and squeezing to extract coconut milk.
You can read more breakfast recipes
- Medu vada recipe
- Chole bhature recipe
- Dal Pakwan
- Wheat parotta
- Aloo paratha recipe
- Paneer paratha recipe
- Gobi paratha recipe
- Methi paratha recipe
Appam is a popular South Indian breakfast made with a fermented rice batter with coconut. Vegetable stew is a best side dish with appam or palappam.
Prep time 7h 30 min, cook time 10 min, serve 6
Author Mobasir hassan
- 1 cup parboiled rice ( idli rice)
- 1/4 cup grated coconut ( fresh) or 2 tablespoon coconut milk powder
- 1 tablespoon sugar
- Salt as per taste
- 1/4 teaspoon dry yeast
- 3 tablespoon warm water
- 1/4 cup poha or cooked rice (optional)
- Wash and rinse the rice for 2 to 3 times then soak in water for 90 minutes. After that drain the rice and add in a grinder. Add grated coconut. You can add poha or cooked rice for a smooth texture of the batter.
- Add required amount of water and grind them to a smooth flowing batter. Transfer the batter in a bowl.
- Take dry yeast in a mixing bowl and mash with a spoon. Add warm water and mix. Keep aside for 5 minutes.
- Now transfer the rice batter into the yeast bowl. Add 1 tablespoon sugar and mix. Cover and Keep in a warm place for 5 to 6 hours for fermentation depending on temperature conditions.
- The batter will rise and increase in volume. Heat a appam pan or kadai on medium heat flame. When the pan become hot spread a ladle full of the batter. Turn and tilt the pan so as to spread the batter on the pan.
- Cover the pan and cook the appam for 2 minutes. The base of the appam would become lightly golden brown.
- Repeat and make more appam with the remaining batter. Serve them hot with some vegetable stew or Chicken sukha.
Appam recipe video
- Calorie : 120
- Fats : 10 g
- Protein : 0
- Carbohydrate : 20 g
- In place of fresh coconut you can use coconut milk powder. Mix coconut milk powder with some water to make a thick batter. Then add this with the fermented rice batter and cook.