Recipe Card for making Appam
Kerala Style Appam (Palappam) / Aappam
Appam is a popular breakfast dish in Kerala made using rice flour. It's very soft and it's usually served with cocunut milk, Kadala curry and chutney
- 2 cups Raw Rice ((Pacharisi) (1 cup = 250 ml))
- 1 tsp Salt ((adjust to your taste))
- ½ tsp Baking Soda
- 2 ladle Idli Batter ((left over) (Optional))
Making the Batter
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Soak the rice in water for 1-2 hours.
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Drain the rice and grind it in mixer to a smooth batter by adding water little by little. Take the batter in a vessel. (refer the vidoe for the tips related to the consistency of the batter)
Making Koozh
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Clean the mixer with some water and along with this add 4 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame
Making the Appam Batter
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Add this to the ground batter and add salt. Keep this batter aside for atleast 12 hours for fermentation
Making the Appam
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After 8 hours, add the soda salt and the aapam batter is now ready for use.
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Heat the Appam pan and pour 1 ladle of batter and rotate the pan to spread the batter evenly and close the pan with the lid.
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Let the aapam cook in low flame for few minutes. Once the appam is cooked, we can see the appam stop sticking to the pan and comes out easily. Gently remove the appam from pan and place it in a plate. Repeat the same for the rest of the batter.
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Serve the delicious Aapam with cocunut milk, Kadala curry and chutney
Method with step by step picture:
Preparing Appam Batter
- Soak the rice in water for 1-2 hours. Drain the rice and grind it in mixer to a smooth batter by adding water little by little. Take the batter in a vessel. The batter can be thin like rasam consistency. We don’t need thick batter.
- Clean the mixer with 2 cups of water and along with this add 2 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame
- Add this thick porridge like consistency to the batter. Besides, if we have left over Idli/Dosa batter we can add 2-3 ladle of idli/dosa batter to the appam batter and stir well. Dosa batter helps in quick fermentation and in turn makes the appam soft. Add salt lesser than we add for normal Dosa batter. Keep this batter aside for atleast 7-8 hours for fermentation. Do not use the batter without fermentation, because batter without fermentation will make the the appam more crispier and taste will not be great.
Cooking Appam
- The next day add the soda salt and the aapam batter is now ready for use. Adding soda salt is optional. Well Fermented batter itself is enough to get soft and yummy Appam. Grease the appam pan with very little oil and heat the Appam pan and pour 1 ladle of batter and rotate the pan to spread the batter evenly and close the pan with the lid. Most importantly, keep the flame in low and let it cook in low flame for few minutes. Once cooked, we can see the appam stop sticking to the pan and comes out easily. Gently remove the appam from pan and place it in a plate. Repeat the same for the rest of the batter.
- Serve the delicious Aapam with cocunut milk, Kadala curry and chutney
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