Raw rice 1 1/2 cups (any rice like sona masuri) soak in water for 4-5 hours
coconut 3/4 cup
rice 2 tbsps (optional)
soda 1/4 tsp
Raw rice 1 1/2 cups (any rice like sona masuri) soak in water for 4-5 hours Grated coconut 3/4 cup Cooked rice 2 tbsps (optional) Salt 1 tsp Sugar 2 tsps Baking soda 1/4 tspDrain the rice and grind it along with grated coconut and cooked rice in a mixer grinder. Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine.
a stainless steel vessel, add 1/4 cup of the ground batter and 3/4 cup of water. Place it over very low flame and go on stirring constantly. It will begin to thicken, continue stirring vigourosly till it appears like a transparent thick mixture. Turn off heat and bring to room temperature.
the cooled cooked batter to the remaining ground appam batter and mix well such that there are no lumps. Add 1/4 to 1/2 cup water, if necessary. This batter should not be too runny like rava dosa batter not thick like a masala dosa batter. It should be a slightly thick pouring consistency.
lid and ferment this batter overnight. It will almost double in size on fermentation.
the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter.
the non-stick appam pan on medium flame for 2 mts. There is no need to add oil while preparing appams. Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.
the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.
edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
appams with the rest of the batter. There is no need to add oil for preparing appams in a non stick pan.
warm appams with vegetable or chicken stew, egg roast or sweetened coconut milk.
If you haven't yet tried appams, please go ahead and try this recipe. 'Appams' need no introduction. In Kerala restaurants, yeast is used to rise the batter , but in today's recipe I have fermented the batter using the natural fermenting process
I did not add any soda in the recipe as bananas help in appam's soft texture. 'Nei Appam' or 'Ghee Appam' is a popular sweet prepared for pooja specially on Ganesh Chaturthi, Avani Avittam/Upakarma day and also on Gokulashtami/Krishna Jayanthi days
appamrecipe | appamrecipe with yeast | appam batter recipe with detailed photo and video recipe. appam is popular south indian crepe or pancake which is typically prepared from yeast fermented dosa batter with coconut
According to Wiki,Appam ,look alike recipes are also prepared in Srilanka as hoppers,in Sinhala as appa,in Tamil Nadu as aappam,arpone in Burmese,in Oriya as Chitau Pitha,in Kodava as paddy or gulle eriyappa,in Indonesia as Serabi,Ah-Boh in Rangoon
Heat Appam Chetty or non-stick skillet until water droplets sprinkled on evaporate immediately. When edges are brown, gently lift the appam from one side and move the skillet so that the appam moves freely
Sweet Appam – Chettinad Kandarappam. Sweet Appam – Chettinad Kandarappam is a traditional Chettinad sweet (Sweet Fritter) prepared by pouring the batter made from rice & jaggery flavored with coconut into hot cooking oil and fried until they turn golden brown