Appam, Appam Kerala Recipe
by Tarla Dalal

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Appam is a famous dish from the Keralite repertoire of South Indian cooking. This recipe is an easy-to-make, instant version of the otherwise tough-to-make dish.

Since yeast is used, the batter need not be fermented for long unlike the traditional version. Serve appam with slightly-sweetened coconut milk and Coconut Stew or Vegetable Stew for a perfect meal!

Appam, Appam Kerala Recipe recipe - How to make Appam, Appam Kerala Recipe

For The Appam
2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained
1/2 cup cooked rice (chawal)
1/2 tsp dry yeast
2 pinches of sugar
a pinch of plain flour (maida)
1 cup coconut milk (nariyal ka doodh)
salt to taste
2 tsp sugar

Other Ingredients For Appam
oil for greasing and cooking

For Serving With Appam
coconut stew

Method

For the batter

Combine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
Put a pinch of plain flour, cover and keep aside for 10 minutes.
Combine the ground paste, coconut milk, salt and sugar and mix well.
Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
Heat an appachatti (appam kadhai) and grease it lightly with oil.
Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
Repeat with the remaining batter to make 14 more appams.
Serve immediately with coconut stew.

Nutrient values (Abbrv) per appam

Energy	99 cal
Protein	1.6 g
Carbohydrates	19.2 g
Fiber	0.9 g
Fat	1.8 g
Cholesterol	0 mg
Sodium	1.6 mg

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Frequently Asked Questions

Q. My batter did rise and the taste was amazing. The problem is that the batter didn’t stick to the sides of the pan properly. It would just become very thick and as a result the centre was very thick too.
The batter should rise, keep it in a warm place and it always depends on the weather conditions also. The batter will take time to rise if the weather outside is cold. The centre of the appam will always be thick
Q.When I put the batter in the kadhai, it was not spreading properly.?
Make sure the kadhai is hot when you make the appams. If the kadhai is not hot enough the batter will bounce back to the centre.
Q. My batter didn't rise instead it lumps down with a layer of water on top. I''ve used pre-boiled rice this time, but I've experimented with different varieties of rice and I don't think it is a problem because I've had this issue with raw rice too. What do you think is the problem?
We have used normal raw rice which is available everywhere, also make sure you keep the batter to ferment in a warm place. Cold weather can make the batter take little more time to ferment. Dry yeast also should be dissolved and mixed well in the batter.
Q. I followed the recipe to the T. Two problems occured, the batter did not rise at all even after several hours of being left undisturbed. Second, it split at the edges as soon as I poured it into the appamchatty. Please advise on what could have gone wrong. I used idli rice for the uncooked rice which I soaked for 4 hours?
The uncooked rice you have used is probably the wrong one.You need to use raw rice also known as (Kaccha chawal) in hindi which is readily available in any grocery store. And also see that you use thick coconut milk as you are adding warm water while grinding the rice. More water will split when you put in the appamchatty.
Q. Coconut milk used is thick or thin? How much coconut will i need for 1 cup of coconut milk if i make it at home?
Coconut milk used in the recipe is thick coconut milk and is readymade.

Post your comment

Reviews

hitaishi praful shah

on 15 Mar 20 09:31 PM

Tarla Dalal

18 Mar 20 05:14 PM

Thanks for the feedback.

Bandini

on 16 Feb 20 02:01 PM

My batter did rise and the taste was amazing. The only problem is that the batter didn’t stick to the sides of the pan properly... it would just become very thick and as a result the centre was very thick too .. please help.

Tarla Dalal

17 Feb 20 12:29 PM

Hi, the batter should rise , keep itin a warm place and it always depends on the weather conditions also, the centre of the appam will always be thick...

Foodie#435309

17 Feb 20 01:25 PM

Hi, the problem is that when I put the batter in the kadhai..it was not spreading properly..please help

Amod Deo

on 30 Oct 19 07:24 PM

Some excellent recipes here. I would like to be a part of this platform , my expertise is in lost recipes from all parts of India , from the Royal kitchens and from small village typical farm recipes.

Tarla Dalal

01 Nov 19 05:07 PM

Hi Amod , we are delighted you loved the Appam recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Ranjan Desai

on 30 Jun 17 05:11 PM

Tarla Dalal

01 Jul 17 08:54 AM

Hi Ranjan , we are delighted you loved the Appam recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Foodie #669323

on 09 May 17 10:40 PM

Tarla Dalal

01 Jul 17 10:03 AM

Hi Foodie , we are delighted you loved the Appam recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Padmini

on 08 Apr 17 02:36 PM

Tarla Dalal

01 Jul 17 10:04 AM

Padmini, thanks for the feedback.

sangita biswal

on 28 Jul 16 01:41 PM

it is very very tasty.thank you so much for this recipe

Tarla Dalal

28 Jul 16 01:58 PM

Hi Sangita , we are delighted you loved the Appam recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Rajitharan

on 01 Jul 16 04:37 PM

Hi! Just like Nomuk said, my batter didn''t rise instead it lumps down with a layer of water on top. I''ve used pre-boiled rice this time, but I''ve experimented with different varieties of rice and I don''t think it is a problem because I''ve had this issue with raw rice too. What do you think is the problem?

Tarla Dalal

01 Jul 16 05:00 PM

Hi Rajitharan, We have used normal raw rice which is available every where, also make sure you keep the batter to ferment in a warm place. Cold weather can make the batter take little more time to ferment Dry yeast also should be dissolved and mixed well in the batter. Kindly see the video below it will help you https://www.youtube.com/edit?video_id=DMEK52R9c70

Nomuk

on 19 May 16 08:59 AM

I followed the recipe to the T. Two problems. First, the batter did not rise at all even after several hours of being left undisturbed. Second, it split at the edges as soon as I poured it into the appamchatty. Please advise on what could have gone wrong. P.S I used idli rice for the uncooked rice which I soaked for 4 hours.

Tarla Dalal

19 May 16 05:04 PM

Hi Nomuk, the uncooked rice you have used is probably the wrong one.. You need to use raw rice also known as (Kaccha chawal) in hindi which is readily available in any grocery store.. And also see that you use thick coconut milk as you are adding warm water while grinding the rice.. More water will spilt when you you put in the appamchatty. Do try the recipe again and give us your feedback.. you can also watch the video on appam. Here is the link https://www.youtube.com/watch?v=DMEK52R9c70

Maria.K

on 07 Feb 16 12:38 PM

coconut milk- thick or thin? how much coconut for 1 cup of coconut milk?

Tarla Dalal

08 Feb 16 03:52 PM

Hi Maria, Coconut milk used in the recipe is thick coconut milk and is readymade.

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