Appam is a popular dish in Tamil Nadu, Kerala, and Sri Lanka. Appam is made with Rice flour and urad dal and served with coconut milk, vegetable stew or chicken stew. In Kerala Appam is served with Kadala curry/ Chana gravy, in Tamil Nadu Appam is commonly served with Coconut milk. Appam is generally made with rice and coconut, I have added urad dal for softness and no need to add yeast or baking soda.

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Appam/ Pal appam / How to make Appam

Prep Time

10 hrs

Cook Time

15 mins

Total Time

10 hrs 15 mins

 

Ingredients

• 2 cups Raw rice
• 1/4 cup Urad dal
• 1/4 cup Grated coconut
• Salt as needed

Instructions

1. Soak rice and Urad dal separately for 4 – 6 hours.

2. Once done, add rice in the mixer jar or grinder and add shredded coconut, grind it as a smooth paste.

3. Add urad dal and make it as a smooth batter.

4. Add urad dal batter with rice coconut batter.

5. Add required salt and combine everything well.

6. Ferment for 6 – 8 hours.

7. Once done, mix the batter with a spatula.

8. Grease appam pan/appachatty, pour batter in the center.

9. Swirl the pan to spread the batter around the pan.

10. Cook covered for 2-3 minutes on medium flame.

11. When the edges are slightly golden brown, remove from the pan.

12. Serve hot with coconut milk.

Recipe Notes

• You can replace the urad dal with poha or 2 tsp of fenugreek seeds.
• You can make appam batter with only raw rice and ½ tsp of baking soda right before making appams.
• You can also add 1 tsp of yeast before fermenting the batter.
• Appam will not be tasty without proper fermentation, try to make it perfectly fermented batter.

Step by Step Pictures

Method

1. Soak rice and Urad dal separately for 4 – 6 hours.

2. Once done, add rice in the mixer jar or grinder and add shredded coconut, grind it as a smooth paste.

3. Add urad dal and make it as a smooth batter. Add urad dal batter with rice coconut batter.

4. Add required salt and combine everything well.

5. Ferment for 6 – 8 hours.

6. Once done, mix the batter with a spatula.

7. Grease appam pan/appachatty, pour batter in the center.

8. Swirl the pan to spread the batter around the pan.

9. Cook covered for 2-3 minutes on medium flame.

10. When the edges are slightly golden brown, remove from the pan.

11. Serve hot with coconut milk.

Tips… tips… tips…

• You can replace the urad dal with poha or 2 tsp of fenugreek seeds.
• You can make appam batter with only raw rice and ½ tsp of baking soda right before making appams.
• You can also add 1 tsp of yeast before fermenting the batter.
• Appam will not be tasty, without proper fermentation, try to make it perfectly fermented batter.