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 vegetable korma for a perfect meal!
Cooking Time
Soaking Time: 3 HoursPreparation Time: 15 mins
Fermenting Time: 3 Hours
Cooking Time: 15 mins
Makes 10 to 15 appams
Ingredients
2 cups raw rice
1/2 cup cooked rice
2 cups coconut milk
2 tsp sugar
Salt to taste
1/2 tsp yeast
Coconut oil or any other refined oil for greasing and cooking
Vegetable korma for serving
Method
- Wash and soak the rice for 2 to 3 hours. Drain.
- Combine the soaked rice, cooked rice and ½ cup of coconut milk and blend in a mixer till smooth.
- Add the sugar, remaining 1½ cups of coconut milk and salt and mix well.
- Add a little lukewarm water to the yeast and mix well.
- Add it to the rice mixture and mix well (the batter should be of dropping consistency). Cover and keep aside for 2 to 3 hours.
- Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil.
- Pour a 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 the middle remains thick.
- Cover and cook for a minute, remove the appam when the middle fluffy part is cooked.
- Repeat for the remaining batter to make to make more appams.
- Serve hot with vegetable korma.
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