10:24 PM Chandra Karthikeyan 0 Comments

 Appam is thicker and spongy in the middle while it is thin like paper on the outside
  • Raw rice - 1 cup
  • Boiled Rice - 1 cup
  • Urad dal - 1 tbsp
  • Fenugreek seeds - 1 tsp
  • Coconut milk - 1 cup
  • Salt as required
  • Cooking soda/ Baking soda - 1/2 tsp
  • Soak raw rice, boiled rice, urad dal and fenugreek seeds together for 2 to 4 hours.
  • Grind it smooth and then ferment it overnight. The batter should be thinner.
  • In the morning, add coconut milk, salt, and cooking soda 10 minutes before cooking.
  • There is a separate pan for making appam, you get it many shops, this pan comes with a lid.

This is appam pan. Took this image from google. 
  • I use non stick pan, i didn't use oil. First heat the pan high, then reduce it low. Pour a ladle of batter in the pan and with the handle rotate the pan in a circle so that the batter spread around the pan and comes to the middle of the pan.  Then close the pan with the lid. When the edges of the appam starts turning brown, remove the appam from the pan.
  • Serve hot with your favourite curry.


Thanks for your wonderful comments