Appam

Appam is a popular and traditional dish in South India. It is very soft and spongy in the center. This is one of my son’s favorite dishes.

 This goes very with chicken curry, coconut milk, coconut chutney.  I served with coconut milk. You can add some finely chopped veggies into this dish for rich taste. 

In future, I’ll post some other different varieties of appam. Hope you can enjoy with this yummy dish.

Ingredients

Raw Rice – 1 cup

Parboiled Rice – 1 cup

Urad Dal - 5 tsp

Fenugreek Seeds – 1 tsp

Cooking Soda/ Appam Soda - ½ tsp

Coconut Milk – ¼ cup

Salt to taste

(For Coconut Milk)

Coconut Milk – 2 cups

Cardamom – 3

Sugar – ½ cup

Salt to taste

Method

Soak raw rice, parboiled rice, urad dal and fenugreek seeds through overnight.

Once it done, then make it as fine paste. Add salt and mix well. This batter should be thinner consistency than the normal batter for idli/dosa.

Keep this in an airtight container and leave it for more than 8 hours.

Before going to make appam, you can add coconut milk, appam soda and mix well. Keep it aside for 15 minutes.

Then the batter is ready to make appam.

Take appam pan and coat this with oil using a cloth. Heat this pan, and then reduce the heat to low.

Now add a ladle of batter in the center of the pan. Holding both handles of the pan, rotate the pan. It helps to spread the batter all around in circle. Then remaining batter will come to the center.

Then close the lid. Keep the flame in low. Once the appam is cooked and the edges start turning brown. Then remove the appam from pan.

(For Coconut Milk)

In a bowl, add coconut milk, with a pinch of salt, sugar and crushed cardamom/elachi powder. Then mix well. Keep it aside. Serve hot appam with this yummy coconut milk…