'Appams' need no introduction. There is a high chance that you have already fallen in love with this Kerala dish that is made from fermented rice and coconut batter. The appams are internationally popular and now there are speciality restaurants around the globe that serve appams with a wide range of gravies and side dishes. The appams are specially cooked in the 'Appachatti'- a traditional iron vessel that resembles a shallow kadai. The appams are spongier inside and lacy on the sides. In Kerala restaurants, yeast is used to rise the batter , but in today's recipe I have fermented the batter using the natural fermenting process.
I served the appams with vegetable stew and fresh coconut milk. If you haven't yet tried appams, please go ahead and try this recipe. I have tried and tested this recipe for more than a decade and it works every time. I would like to thank all my Malayali friends for sharing their tips /tricks to get their authentic taste. A special thanks to Mrs. Deepika Koushik ( who I met through Instagram) for sharing her inputs.
Appam | Homemade Appam recipe :
Preparation time: 12 hours
Cooking time : 25 minutes
Makes : 15-20 appams
1 cup = 250 ml cup
Special vessel : appachatti ( you can use the non- stick one also)
1 cup raw rice ( I used sona masoori)
1 cup par boiled rice
1 teaspoon husked black gram/urad dal
1/2 teaspoon fenugreek/methi seeds
1 cup fresh coconut/1/2 coconut ( grated or finely chopped)
1/4 cup coconut water
baking soda ( a pinch, optional)
1 teaspoon oil ( if using iron kadai, adjust)
salt to taste
1. Wash and soak rice ( both varieties) along with urad dal and methi in water for 4 hours.
2. Drain the excess water and grind the soaked rice and dal to a smooth batter using water.
Chef tip: The batter consistency is just the same as regular dosa.
3. Grind the coconut using coconut water or plain water into a smooth paste.
4.Add the ground coconut into the rice batter and mix well.
5. Keep it in a warm place and ferment for 6-8 hours.
Chef tip: You can grind the batter late evening and allow it to ferment overnight.
6. Next day, add salt , pinch of baking soda and start making your appams.
Chef tip: Add salt and baking soda just before you start making the appams and not before that.
How to make the appams?
1. Heat the appachatti on the gas stove over low flame and brush with oil.
2. When the kadai is hot, pour a ladle ful of batter on the centre of the pan/kadai and lift it up using the handle.
3. Now swirl the pan clock wise to spread a thin layer of batter on the sides of the pan. The centre will have more batter and will be spongy.
Chef tip : Check out this video which I took while making the appams.
4. Close the pan with a lid and allow it to cook for 1-2 minutes, depending upon the heat of the pan.
Chef tip: If you are using a non- stick pan, you need not use oil after every appam. You can just brush with little oil after making 3-4 appams.
Your delicious and delicate appams are ready to be devoured with fresh sweetened coconut milk, vegetable stew or if you are a non vegetarian, you serve it with chicken curry /egg curry.
Happy Cooking !