Appam is a pretty intimidating dish to many. It’s fragile & temperamental. But this is one breakfast recipe that I am completely at ease, thanks to Shalini Tony Alapatt!!
Her recipes are not just simple but tasty too. I’ve had to make a few tweaks to the recipe as freshly squeezed coconut milk is not easily accessible to me.
The original recipe is made with fresh coconut milk from one coconut.
- The ratio of cooked rice to rice flour is 1:3. So you can consider each cup of cooked rice as 1 measure.
- The coconut milk powder can be substituted with actual coconut milk or desiccated coconut. When you make the substitution, just follow the same method, smooth mix of cooked rice with the thick milk or desiccated coconut and the rice flour with the thin milk.
- Add a little extra sugar for more browning .
- Here , I have used a non-stick appam chatti so I have not used any oil. But if you are using any other type of chatti, I recommend you to make a scrambled egg in it and use it to wipe the pan between appams.Vegetarians could use an onion dipped in oil for wiping.
Cooked Rice – 1/2 cup*
Rice Powder – 1.5 cups*
Coconut milk powder -10 tbsps
Active dried yeast – 1/4 tsp + a pinch
Water – 2 cups* + 1/2 cup*
Sugar – 4tbsp
Salt – 1 tsp or to taste
(* 1 cup =250ml)
1. Take a dry grinder ( the smallest mixer jar). Grind 5 tbsp of coconut milk powder with the cooked rice to make a smooth paste.
2. Take the blender jar, add 2 cups of water ( room temperature/ lukewarm). Add 5 Tbsps of coconut milk powder to make a thin coconut milk.
3. Add rice powder, 2tbsp sugar and yeast. Add the rice-coconut milk powder mix. Blend till you get a smooth mix. Pour into a container , cover and set aside in a warm place for fermenting.
4. Once fermented, add approx 1/2 cup of water , 2tbsp of sugar and salt to taste. The right pouring consistency is slightly thicker than milk. You could add less water initially,check whether it is the right amount to make the appam and then add more if needed.
5. First heat the appam chatti or pan on medium flame . Keep it covered. Once the pan is heated, pour one spoonful batter in the centre. It would sizzle a little but wouldn’t bubble. Now tilt the pan to get the desired radius and swirl it around the pan. Keep it covered and on medium flame. In 2 minutes your appam will be ready to serve.
Serve it with Stew or any curry of your choice.
Please click the following links for reference Videos and recipe download
4 Comments Add yours
How long should it be set aside to ferment?
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Hi Indu.. it depends on your location. Here in UK, I keep it overnight in the airing cupboard. But in places with a warmer climate, it would ferment within six hours, so you could prepare the batter in the afternoon and it would’ve fermented by evening. Then you can refrigerate it before bedtime. Just make sure you bring it to room temperature before you start making the appams.All the best with your appam. If you have any doubts, please do let me know.