Best Easy Appam Recipe Kerala Style
Appam is a popular South Indian breakfast dish that originated in Kerala. It is a soft and fluffy pancake made from fermented rice batter and coconut milk. This simple yet delicious dish is often served with a variety of curries or chutneys. If you’re looking to try your hand at making appam at home, here is an easy recipe that will transport you to the streets of Kerala.
– 2 cups of raw rice
– 1/2 cup of cooked rice
– 1/2 cup of grated coconut
– 1/4 teaspoon of yeast
– 1 teaspoon of sugar
– 1/2 teaspoon of salt
– 1 cup of thick coconut milk
– Water as needed
1. Soak the raw rice in water for 4-5 hours. Drain the water and grind it along with the cooked rice and grated coconut to make a smooth batter.
2. Dissolve the yeast and sugar in a little warm water and add it to the batter. Mix well and let it ferment overnight or for at least 6-8 hours.
3. Once the batter has fermented, add salt and thick coconut milk. Mix well and adjust the consistency by adding water if needed. The batter should be slightly thick but pourable.
4. Heat a non-stick appam pan or a regular pan with a lid. Pour a ladleful of batter in the center of the pan and swirl it around to spread the batter evenly.
5. Cover the pan with a lid and cook on low heat for 2-3 minutes, or until the edges are golden brown and the center is cooked.
6. Remove the appam from the pan and repeat the process with the remaining batter.
7. Serve hot with your favorite curry or chutney.
1. Can I use store-bought rice flour instead of grinding raw rice?
Yes, you can use rice flour, but traditionally, appam is made with freshly ground rice batter for better texture and taste.
2. How long should I ferment the batter?
Fermenting the batter overnight or for at least 6-8 hours will give you the best results.
3. Can I use thin coconut milk instead of thick coconut milk?
Using thick coconut milk gives the appam a richer flavor and softer texture, but you can use thin coconut milk if that’s all you have.
4. Can I make appam without yeast?
Yes, you can use fermented idli or dosa batter instead of yeast for a sourdough-like flavor.
5. Can I use brown rice instead of raw rice?
Yes, you can use brown rice, but the texture and taste of the appam may vary slightly.
6. Can I make appam without a special appam pan?
Yes, you can use a regular non-stick pan or a cast-iron skillet instead.
7. Can I freeze the leftover batter?
Yes, you can freeze the batter in an airtight container for up to a month. Just thaw it before using.
8. Can I make appam without coconut milk?
Coconut milk adds richness and flavor to the appam, but you can substitute it with regular milk if desired.
9. Can I add spices to the batter?
Yes, you can add spices like cardamom or fennel seeds to the batter for additional flavor.
10. Can I make appam without oil?
Appam is traditionally cooked with a little oil to get the crispy edges, but you can make it without oil if you prefer.
11. Can I make appam with leftover rice?
Yes, you can use leftover cooked rice instead of freshly cooked rice for a quicker version of appam.