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Exotic varieties of appam!!!

Appam!!! One of my favorite breakfast, day when my mom makes appam, me and my brother always have race to eat. It’s not only eating appam, but also the making of appams is also an enjoyable one. My Mother would pour a batter in appam pan and we like to do the circular motion to get the thin film. And now my kids enjoys the same of eating and as well as making it.

Plain AppamIngredients

•Raw rice – 1 1/2 cups soak in water for 4-5 hours

•Grated coconut – 3/4 cup

•Cooked rice – 2 tbsps (optional)

•Salt – 1 tsp

•Sugar – 2 tsps

•Water – as required for grinding

•Baking soda / Yeast- 1/4 tsp


•Grind the drained rice along with grated coconut and cooked riceappam

.Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse.

•After grinding, batter should not be too thick, so add required amount of water to make it into a pouring consistency.

•In a Bowl take ¼ portion of the batter mix it with ½ portion of water and cook it in a low flame with constant stirring to make a thick batter without any lumps.

• Once the cooked batter is cooled mix it with the remaining batter without forming any lumps.

•Pour it in a bigger bowl and allow it to ferment for overnight. Next day, batter would have fermented and it would have doubled in size.

• Add salt, sugar and baking soda. Mix well but do not over beat the batter.

•Heat the non-stick appam pan on medium flame. Add 2 to 3 drops of oil and just grease the pan all over.

•Lower flame; pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.

•Lift the appam pan from the stove and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. While doing this, there will be more batter in the center than the sides.

•Keep back the pan on stove, cover with lid and cook on low flame. Check after 2- 3mins and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. •The edges will be crisp and will slowly leave the sides of the pan. Use a flat wooden stick to lift the appam off the pan.

•Serve warm appams with vegetable or chicken stew or sweetened coconut milk

Recipe for masala appam

Recipe for bulls eye appam

Recipe for egg appam

Recipe for mutton keema appam

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