Thursday, August 20, 2015

Aappam Recipe | Appam Recipe | Appam without Yeast | Breakfast Recipes

Appam is a type of pancake made with fermented rice batter and coconut. It is a common food in Kerala. Since I am from a place, which is very near Kerala, it is quite common in our home too. During Christmas and Easter, mom usually make appam with mutton or chicken curry for breakfast. 

The appam recipe which we follow is not the traditional Kerala appam. But it is similar to that and it tastes equally good. My mom in-law makes perfect spongy appam and this is her recipe. I have also mentioned few tips which I got it from her to make this appam. Every weekend I grind both Idli Dosa batter and Appam batter. I will preserve it for a week in fridge. Here, we go for the detailed recipe:
For the Appam Batter: 
Raw Rice - 3 Cups 
Idli Rice - 1 Cup or Cooked Rice - 1.5 Cups 
Urad dal - 1/4 Cup(Optional) 
Coconut - 1.5 Cup(grated) 
Coconut Water - 1.5 Cup(Optional) 
Salt - as required  
To Make Appam: 
Appam Batter - 1 Bowl
Aappam Soda/Baking soda - a pinch(Optional) 
Idi Dosa Batter - 1 big laddle(Skip this if appam batter has urad dal) 
Water - as required 
To make Appam Batter:
  • Soak raw rice, idli rice(if using) and urad dal(if using) together for 2.5 to 3 hours. 
  • Once it is soaked, drain the water and keep it aside.
  • Initially add the coconut in the grinder and allow it to grind for few minutes. (You can also grind this coconut in mixie and add it with the rice while grinding in grinder)
  • Now add the drained rice in the grinder, grind it by adding 1/4 to 1/2 cup of water.
  • Sprinkle water now and then. If using cooked rice add at this stage. 
  • Grind the rice and coconut mixture together to a smooth fine paste. The batter should be like paint.
  • Transfer the batter to a container and add required salt.
  • Add coconut water(if using) and mix it once. Allow it to ferment for 10 to 12 hours. Now the batter is ready to make appam. 
To Make Appam:
1. In a bowl take the required amount of appam batter, add a laddle of idli dosa batter(add this if you have skipped the urad dal while grinding appam batter) and a pinch of baking soda. The batter should be in pouring consistency, so add water if required. Now heat the non stick appam pan and pour a laddle full of batter in the centre of the pan. 
2. By holding the sides of the pan, swirl the pan such that the batter spreads outwards. The remaining batter will be in the middle. Hence the appam is thick in the middle and lacy towards the end. Cover it with the lid and cook it for 2 minutes. Now the appam is ready. Remove it from the pan and place it in the serving plate.
Appam goes well with many gravies like chicken curry, mutton curry, egg curry, kondakadala curry and so on. You can also serve it with coconut milk and sugar. 
Points to remember:
  • Urad dal or Idli dosa batter is used to make the appam soft. So use either of the one.
  • I collect the coconut water whenever I break coconut and store it in the fridge. While grinding the appam batter, I use it. It helps the batter to ferment. You can use the coconut water even after it turns sour. 
  • Coconut water can also be replaced with tender coconut water.
  • Most of the times I skip adding baking soda, if u need you can add it. This is to get spongy appam. 
  • If you are not using idli rice while grinding, add cooked and cooled rice. 
  • I have given many combinations to make appam. Don't get confused. It is very simple. Do send a mail if you have queries.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. i always do without this urad dal or idli batter and always felt somethign was missing.... will try this now :)


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