Appams Recipe

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  • Recipe Servings: 20
  • Cook Time:

These rice and coconut preparations are eaten in South India for breakfast or dinner. Light rice treats that go best with stews.

Ingredients of Appams

  • 3 cups parboiled Rice (Sela chawal)
  • 3/4 cup husked black gram (Urad daal dhuli), soak for 4 hours
  • 1 Tbsp fenugreek seeds (Methi dana)
  • 1 cup coconut, grated
  • 1 tsp salt or to taste
  • An appam maker or a small, shallow kadahi-- 6"-8" diameter on top
  • Oil to cook the appams

How to Make Appams

  1. Drain the water out of the rice and daal mixture and grind together with the coconut and salt.
  2. Leave to ferment 6-7 hours, or overnight.
  3. When fermented, add enough water to make it a pouring consistency.
  4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.
  5. When hot, pour about 1/4 cup batter in the kadahi. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
  6. Cover, lower the heat and cook, till the edges start lifting (about a minute).
  7. Uncover, ease out the appam thus formed and transfer on to a serving plate.
  8. Continue thus with the rest of the batter. You might have to grease again only after 3-4 appams.