Appam is a traditional Kerala 🏝 breakfast dish – it is a type of pancake 🥞 made with fermented rice batter and coconut milk. It is crispy on one side and soft as cotton on the other n tastes yum. This is one of my favourite breakfast and a must try dish for those who haven’t tasted it yet. Get set 👩🍳👨🍳 n started!
- 2C raw organic brown rice
- 1/2C idly rice (optional, can substitute with raw rice if not in hand)
- 2tbsp fenugreek seeds
- 1C husked urad dal / black gram
- 1C beaten rice
- 1C fresh coconut milk
How to prepare appam batter?
- Wash and soak rice & fenugreek seeds in water overnight.
- In another bowl wash and soak urad dal in the water overnight.
- Next day morning grind the soaked rice & fenugreek seeds in stone grinder. Add water as required and grind to a fine paste and keep aside.
- Mean while wash and soak beaten rice for about half an hour.
- Then grind the soaked urad dal and beaten rice. Add water as required and grind to a fine paste and when done add the above prepared rice batter to this and grind for 2 mins until they completely blend.
- Remove the batter into large steel vessel <make sure the batter comes to less than half of the vessel>, cover with a lid and keep in warm closed place <inside the oven or shelf> and allow it to ferment for around 5 to 8hours. <Cooler the weather☁️🌧🌨, more the time taken to ferment!>
- Appam batter is ready, store in refrigerator and add fresh coconut milk to the batter before using.
How to prepare appam?
- Let the non stick pan with round base (as in the pic, it comes with a lid n is called appam pan) gets heated.
- Grease it with few drops of oil and spread it throughout the pan.
- Take 1n1/2 to 2 laddles full of batter and pour it in the centre of the pan as shown below 👇
- Now hold the pan with both the hands and gently twirl it so that the batter spreads throughout the pan, and the centre is a little thick, as shown below. 👇
- Optionally you can add few drops of homemade organic ghee, if you want to.
- Close the pan with the lid and let it get steamed n cooked for 3 to 4 mins.
- Check if the edges turn a little brown and the centre is cooked. If the centre is a bit uncooked, cover the lid again and let it cook for another minute.
- Once the appam is completely cooked, gently transfer it into a plate. You shouldn’t flip them.
Crispy outer layer and soft as cotton inner layer n tastes soo yum! This is one of my favourite breakfast and I love having it with coconut chutney or tomato-garlic-chilly chutney (will share the recipe soon)…
However the traditional kerala appam is served with chickpea curry or sweetened coconut milk or avial – a mixed vegetable curry, you could try them too!
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