Best Appam recipe | Appam batter recipe | 100 % Best Kerala Appam

Best Appam recipe | Appam batter recipe | 100 % Best Kerala Appam - “Kerala Special Appam” is ultra-popular. The recipe has travelled beyond Kerala and reached all the other South Indian states. And each one evolved its own style. And so is this Appam recipe, it is my own. The best Appam has crisp edges and soft, fluffy insides. If an Appam is placed on a plate, it should curl like a basket. To achieve that kind of an Appam, here are a few small tricks and tips.

Usually, Appam comes out crunchy if made in cast iron pans. In case you do not have such a pan, you can get a non-stick Appam pan from a shop that sells steel items. On a non-stick pan, Appams come out quickly without sticking to the pan. But in this recipe, I have used non-stick and hard anodised seasoning pan. I could get a perfect basket-like Appam in hard anodised pan too.

Appam can make in different ways. Some add rice starch to the batter. Some add yeast. I have seen that it made with country arrack(toddy) in Kerala. The taste depends on the ingredients, how the batter is fermented and the weather at each place.

There are detailed tips on every step of the recipe here, right from fermenting to roasting. Appam tastes excellent when accompanied by thin Coconut Milk or spicy Kurma or Vegetable Stew.

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Best Appam recipe |  Appam batter recipe | 100 % Best Kerala Appam

Tips

Perfect Appam Batter:

  1. Rice should be thoroughly washed and ground to a soft, butter-like batter. If you are grinding in a mixie, add the Rice in parts and grind to a smooth batter. The smoother the batter, the better the Appam.

  2. Appam tastes better if the batter is ground in a stone grinder than a mixie.

  3. You could grind the batter with Coconut Milk too. But you need a little bit of experience for it. What I did was to grind it with water and then add a little Coconut Milk to dilute it.

Tips to help the batter ferment:

  1. Appam batter needs to be ferment for at least 16 hours. In winters, it takes even longer. The duration depends on how cold the weather is.

  2. Those who live in cool places have to ferment the batter for more than 20 hours.

  3. After the batter gets fermented, add Cooking Soda and drinking Soda so that the Appam will rise nicely.

  4. For Appam, the consistency of the batter is essential. If you dip a finger in the batter, the last drop of the batter has to fall off the finger before you count from 1 to 10.

How to roast an Appam?:

  1. The Appam pan has to be heated to a high degree. Then add a big ladle of batter and then spread it slowly till the very edge in circular motions and come back to the centre. Then the surplus batter will come to the centre and settles there. That excess batter tastes very good after the Appam is made.

  2. If the Appam pan is very hot, the batter makes a sizzling noise and sticks well. If the pan is not hot, the batter slides away, and you will not get a proper shape.

  3. The batter on the pan should be spread in one round only.

  4. After the Appam batter is spread, cover it and roast it on medium flame for 3-4 minutes. So that the edges rise and the Appam can remove from the pan even with your fingers.

  5. When the second Appam is spread, the pan can first be rubbed with an oily cloth.

  6. The Appam can be made like this even on a hard anodised seasoning pan. But when you are making them for the first time, you may get a perfect Appam only on the third attempt. If the pan is new, then Appams will come out well after a lot of seasoning.

Best Appam recipe |  Appam batter recipe | 100 % Best Kerala Appam

Best Appam recipe | Appam batter recipe | 100 % Best Kerala Appam - Recipe Video

Best Appam recipe | Appam batter recipe | 100 % Best Kerala Appam

Breakfast Recipes | vegetarian
  • Prep Time 30 mins
  • Cook Time 30 mins
  • Total Time 1 hr
  • Servings 6

Ingredients

  • 1 cup Raw Rice/Idly Rice
  • 2 cup Ration Rice/Dosa Rice
  • 1 tbsp Black Gram
  • 1/2 tsp Fenugreek Seeds
  • 1/2 cup Raw Coconut
  • 80 ml Coconut Milk
  • 1 tbsp Sugar
  • Salt
  • 1/2 tsp Baking Soda/Cooking Soda
  • 100 ml Drinking Soda

Instructions

  1. Wash the Dosa Rice, Raw Rice, Black Gram and Fenugreek Seeds and soak for five hours.
  2. Remove water and grind the Rice into a soft batter. (Check the grinding tips).
  3. Add Sugar, Salt and Coconut Milk to the batter and ferment it for 16 hours.
  4. Mix Cooking Soda and drinking Soda in a glass.
  5. Take half of the fermented batter. Add Soda to it and mix it. If you dip a finger in the batter, the last drop of the batter has to fall off the finger before you count from 1 to 10.
  6. Pour the batter on a very hot pan, spread it in circular motions till the edges, cover it and cook on medium flame. (See the tips on spreading the batter)
  7. After about 3 minutes, the Appam comes off the pan.
  8. Serve it hot with thin Coconut Milk with sugar or spicy Kurma.

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Best Appam recipe |  Appam batter recipe | 100 % Best Kerala Appam