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Appams Recipe

Appams
How to make Appam

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

  • Total Cook Time 25 mins
  • Prep Time 05 mins
  • Cook Time 20 mins
  • Recipe Servings20
  • Easy

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
  • Oil to cook the appams

How to Make Appams

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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.
5
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