Appam, a traditional South Indian pancake, is a favorite among many for its soft, spongy texture and crispy edges. This blog post will guide you through the process of making this delicious dish at home with easy-to-follow steps, tips, and tricks.
Appam: A Versatile Delight from Southern India
Appam, a beloved dish from southern India, especially in Kerala and Tamil Nadu, is popular for its versatility. It pairs wonderfully with any side dish, from a tasty vegetarian curry to flavorful chicken or mutton curry. Plus, appam’s look with its spongy idli-like center and crispy brown edges is just irresistible. You can’t help but keep your eyes on it!
Appam: A Dish for Any Time of Day
Appam is one of those dishes that can be enjoyed at any time of the day. It can be eaten for breakfast, as a snack or even as a light dinnerThere are tons of recipes out there, but to make appam, you’ll basically need raw rice, fresh grated coconut, and some cooked rice. It’s an easy and quick recipe you can whip up at home!
Quick and Easy Appam Batter Preparation
Can you believe it if I say you’ll need just 3 minutes to grind this batter? And you don’t even need a grinder—a simple mixer will work! Just remember to soak the raw rice, idli rice, and urad dal for at least 2 hours before grinding them into a fine, semolina-like texture.
For proper fermentation, the appam batter requires approximately 12 to 15 hours. However, the exact time can vary based on the climate. In colder or rainy weather, the batter might take longer to ferment. You can check the fermentation progress by looking for a slight rise at the top of the batter with small bubbles. Once the batter reaches this state, it’s ready for making appam. You can either use it immediately, refrigerate it for later, or consume it within 3 days.
Pro Tips & Tricks
I have a few friendly tips and tricks you can follow to see great results.
- Start with the freshest grated coconut; it’s essential and really boosts the appam’s taste.
- I used ponni parboiled cooked rice for this recipe, but if you’re using leftover ghee rice or coconut milk rice for your batter, you’ll get a wonderfully aromatic and delicious appam.
- For soaking the rice and dal, I recommend keeping them in the refrigerator for 2 hours, then taking them out just before grinding. This helps avoid the excess heat from the mixer, which can affect the texture and taste of your appam.
- To further cool the batter during grinding, use only cool water—this helps achieve a softer appam.
Serving Suggestions
When it comes to serving appam with a side dish, there are plenty of tasty choices! You can pair it with the traditional Kerala kadala curry, spiced coconut chutney, or a Vegetable Korma for a delicious vegetarian option. For those who enjoy non-veg, try it with mutton or Chicken Curry, Mutton or Chicken Korma, and don’t miss out on the tangy Fish Curry—it’s my favorite combo with appam!
My Love for Appam and a Family Tradition
I am a big fan of appam. Anywhere I go, my first dish to order at an Indian restaurant will be the appam. Just like me, one of my sons is also an appam lover. Seeing him enjoy the restaurant appam whenever we dine out, or whenever my mum visits us and makes appam at home, inspired me to think about making it myself. This recipe has been passed down through generations in our family. Luckily, my mum was nice enough to share this straightforward and simple recipe with me. Now, I can confidently say I make better appam than her, as I prepare it once every two weeks or sometimes even on a weekly basis. Appam has become a staple in my house because of my son. The joy on his face when he takes the first bite is priceless indeed.
With this recipe, you can enjoy restaurant-quality appam in the comfort of your home. If you or your family members are appam lovers, this recipe will ensure you never have to order it from a restaurant again. Happy cooking!
Appam
Description
Appam is a traditional South Indian breakfast dish that boasts a light and fluffy texture with crispy edges. Originating from Kerala, these fermented rice pancakes are a culinary delight often paired with coconut milk or a variety of flavorful curries. The unique combination of raw rice, idli rice, and urad dal creates a batter that ferments over time to develop a distinctive taste. The addition of grated coconut and cooked rice enriches the appam, contributing to its soft center and aromatic profile. Cooking appam in a specialized pan ensures the characteristic shape and texture, making it an inviting and delicious staple for any breakfast table.
Ingredients for the Appam
Instructions on how to make the Appam
Instructions on how to make the Gobi Dum
Instructions on how to make the Gobi Dum with step-by-step photos
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Rinse and soak the rice and dal
In a bowl, add 1 cup broken raw rice, 1/2 cup idli rice, and 2 tbsp urad dal. Rinse them at least three times or until the water runs clear. Then soak the mixture in water and place it in the refrigerator for at least 3 hours.
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Prepare the batter
In a mixer jar, take 3/4 cup cooked rice, 3/4 cup grated coconut, and the soaked rice mixture. Add 3/4 cup ice water instead of normal water to help keep the mixture cool. This is crucial because our mixer jar tends to become hot too quickly, and making the batter hot during the grinding process may not give a favorable texture and taste—it might taste sour when making appam
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Grind for at least 2-3 minutes until the mixture is almost smooth, with only a few tiny grains remaining.
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Ferment the batter
Transfer the ground mixture to a large bowl and cover it. Allow it to ferment for at least 15 hours.
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Prepare the final batter
After 15 hours, uncover the batter and give it a good mix. Add 1/2 tsp salt, 1/4 tsp baking soda, 1 tbsp sugar, and 200 ml water. Mix thoroughly and allow the batter to rest for another 10 minutes.
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Cook the appam
Heat an appam pan and lightly grease it with oil. Pour 1.5 ladlefuls of batter into the pan and give it a swirl to spread the batter evenly. Cover and cook on medium flame for about 2-3 minutes.
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Then, reduce the flame and cook for another minute. Uncover and remove the appam from the pan. It should be crispy on the edges and soft and spongy in the center.
