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    Home

    Appam Recipe

    July 7, 2022 By Aarthi 144 Comments

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    Appam also called as hoppers is made using raw rice, coconut, sugar, coconut milk and salt. Batter made using raw rice is fermented and made into spongy appam. Sometimes yeast, cooked rice or cooking soda is added for fermentation.

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    TABLE OF CONTENTS
    1. About Appam (Hoppers)
    2. Version 1: Appam Recipe with Urad Dal
    3. Version 2: Appam Recipe with Coconut
    4. Version 3: Appam Made with Cooked Rice Batter
    5. Version 4: Appam with Rice Flour (Srilankan Hoppers recipe)
    6. Appam | Soft Appam Recipe | Recipe for Kerala Style Appam Batter | Hoppers Recipe
    7. Pro Tips
    8. Frequently Asked Questions (FAQ)

    How to Make Easy Homemade Appam Recipe

    I promised you to post a simple appam recipe, and here i am with it. This doesn't need much work at all, soaking, grinding and fermenting. That's it. And also it need only minimum ingredients. Great for people who go to work. You can check out my other appam recipes like coconut milk appam recipe.

    About Appam (Hoppers)

    Appam Tamil: ஆப்பம் is a type of pancake, originating from South India, made with fermented rice batter and coconut milk, common in Kerala, India. It is eaten most frequently for breakfast or dinner.

    It is usually made using raw rice, coconut milk, coconut, yeast, sugar and cooked rice.

    The appam batter is poured in a special chatti and cooked covered till soft and spongy. Appam is usually served with curries, chicken or mutton stew, veg curries, veg kurmas or even sweetened coconut milk.

    Appam Side Dishes | What to Serve with 

    This appam turned out so soft and delicious. I served this with kadala curry and it was delicious. Checkout my kadala curry recipe. For other side dishes you can check the best recipes of side dishes with appam.

    You can serve this with Egg Korma or Egg Pulusu or any spicy gravy. But the best combo is with Amma’s Varutharacha Urulai Kilangu Korma.. So here you to the step by step recipe with pictures.

    More Side dishes

    Vegetable Stew

    White Chicken Stew

    Spicy Chicken Stew

    Potato Stew

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    Ingredients for Appam Batter (Hoppers)

    Raw Rice / Pacharisi

    Raw rice is added in the making of appam because it helps with the texture of appam. Regular rice won't give the proper texture to the appam. Raw rice is soaked for few hours and ground till smooth.

    Fresh Coconut | Coconut Milk | Coconut Water

    Coconut adds the flavour to the appam. But it helps with the texture of the appam and in the fermentation. I like to add coconut along with rice when grinding but some people will add coconut milk or coconut water in the batter.

    Sugar 

    Sugar is added in appam batter which helps in the fermentation of the batter. It adds sweetness to the appam batter which makes it more tasty.

    Baking Soda | Cooking Soda

    Cooking soda is what helps the appam gets its typical spongy texture.

    Yeast

    yeast is added for texture of the appam. which can be skipped if you use cooked rice or baking soda.

    Version 1: Appam Recipe with Urad Dal

    Ingredients for Appam with urad dal

    • Raw rice 2 cups
    • Urad dal ¼ cup
    • cooked rice 2 handful
    • Sugar 1 tbsp
    • Salt to taste

    How to Make Appam with urad dal

    1. Take raw rice, urad dal in a bowl and wash well. Soak in water for 4 hours.
    2. Strain the rice and urad dal and take it in a blender. Add in cooked rice and blend till smooth.
    3. Once the batter is ground. Take it in a bowl.
    4. Now take the blender jar, add 1 cup of water to it. Swirl and clean the blender really well. Take the mix in the sauce pan. Cook on high heat and keep mixing till it thickens well. Set aside to cool completely.
    5. Once the mix is cooled. Add it in to the batter. Add salt and mix well. Cover and leave to ferment for 24 hours.
    6. Once the batter is fermented. It will look foamy and bubbly.
    7. Heat appam pan, pour a ladleful of batter and swirl. Cover and cook till the bottom is crispy.
    8. Remove and serve.
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    raw rice
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    urad dal
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    soak for 4 hours
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    add it in a blender
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    add cooked rice
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    grind to a smooth batter
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    batter done
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    you need 2 tbsp of batter add to a sauce pan
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    add water and cook till thicken
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    add the cooled paste to the batter
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    sprinkle salt
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    whisk till combined
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    batter done
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    leave to ferment
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    fermented batter
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    take some batter in a bowl
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    add sugar
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    mix well
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    pour batter in
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    swirl to make appam
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    cover and cook
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    now it is cooked
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    remove and serve
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    Version 2: Appam Recipe with Coconut

     
    How to Make South Indian appam recipe Pin
     

    This appam recipe is made with raw rice, fresh coconut. It needs a bit of baking soda for fermentation. 

    Ingredients for Appam with Coconut

    • Raw Rice / Pacharisi - 2 cups
    • Fresh Coconut - 1 cup grated
    • Sugar - 2 tblspn
    • Salt to taste
    • Baking Soda - ½ tsp
    • Water as needed for grinding
    • Oil for greasing pan

    How to Make Appam with Coconut

    1. Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4 to 6 hours or overnight.
    2. Once it is soaked drain it and add it to blender. Now add in coconut and blend them.
    3. Once it is half blended, add water and make it into a smooth paste. Since it is rice, it won't be too smooth, but it should be as smooth as possible. It doesn't take more that 8 to 10 mins.
    4. Now take them in an airtight container. Cover it and let it ferment overnight.
    5. The next day, add sugar, salt, baking soda and some water and make it into a smooth runny batter.
    6. Now heat your non stick appam chatti on medium heat.Pour a ladleful of batter in the center and swirl the pan to coat the sides.
    7. Cover it and let it cook for 45 second to a min.Now open the lid and remove the appam. Serve it with any curry.
     
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    Wash raw rice very well
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    Soak them in water for 4 to 6 hours or overnight
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    Drain them now
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    Add it to a blender
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    add in coconut
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    blend it
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    once it is half blended
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    add some water
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    blend it to a smooth paste
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    Pour that to a bowl and allow it to ferment overnight
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    This is how it looks after fermenting
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    Add sugar
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    Salt
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    a little baking soda
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    mix well
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    add water
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    make it into a runny batter
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    Now take your non stick appam chatti
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    this is how it looks
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    wipe it with some oil using a paper towel
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    take a ladleful of batter and pour it in
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    swirl the pan to coat the sides
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    coat it
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    once it all spreaded
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    cover with a lid
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    let it cook for a min
     
     
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    let it crisp up
     
     
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    enjoy

     

    Version 3: Appam Made with Cooked Rice Batter

    This is amma’s special appam recipe. This is one of those recipe which stayed in our home for centuries. Amma makes appam like this always. Everyone have their own way of making appam batter, but I think this is the simplest one. Traditionally this is made in an appa chati, but you could easily make this in regular tawa..But you won’t get the shape of traditional appam. But it's ok as long as it taste same.

     
     
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    Ingredients for Appam with Cooked Rice

    • Raw rice / Pacharisi / Kachcha chawal – 1 cup
    • Fresh Coconut - ½ cup grated
    • Salt to taste
    • Sugar- 2 tblspn
    • Baking Soda- ½ tsp
    • Water as needed

    How to Make Appam with Cooked Rice

    1. Wash rice till all starch from this goes away. Now soak the rice for around 3 hours. Drain this and add it to wet grinder or blender.
    2. Now add coconut into this and blend it till smooth.Add enough water so that everything gets smooth. Pour this into an air tight container.
    3. Take three tblspn of batter in a saucepan and add 1 cup of water in it. Heat it up and bring this to boil. Stir this constantly so that it gets thick. It will take around 4-5 mins.Now remove this from heat and allow to cool down.
    4. Now add this cooled mixture to the batter and mix well. Leave this on the counter to ferment for 24 hours.
    5. When you are ready to make appam. Take the batter and add salt, sugar, baking soda in this and mix well. Pour some water and make it little thinner in consistency.
    6. Now take your appam pan and apply some oil in it. Pour a ladleful of batter in the middle. Hold the sides of the pan and swirl it so that the batter coats all sides.Cover it with a lid and cook for 2 mins until it is cooked through. Remove and serve.
    7. If you are using a tawa. Heat it first, now take a ladleful of batter and spread it on the tawa as you do for dosa..Drizzle some oil over the sides and cover it with a lid. Cook for couple of minutes or until cooked.
    8. Serve this with your favorite korma.

    Step Wise Pictures of Appam

     
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    Measure your raw rice..
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    soak it in water
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    take your coconut..You can add chopped coconut as well
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    put rice and coconut in a blender or wet grinder
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    grind it till smooth
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    remove this in a container
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    now take some batter and add water to it..Heat it up
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    cook until it gets thick
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    look at the consistency
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    add everything in the batter
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    add in
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    mix well
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    allow it to ferment
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    it will rise a bit..
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    take your ingredients for making appam
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    add salt and sugar in
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    add baking soda as well
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    mix well
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    take your appam chatti or any pan
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    make sure that it has a lid
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    add a ladleful of batter in
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    swirl the pan so that it coats evenly
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    put back in fire
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    cover with a lid and let it cook
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    Done

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    Serve
     
     
     

    Version 4: Appam with Rice Flour (Srilankan Hoppers recipe)

    The basic things is rice, coconut and some fermenting thing..I always wanted to try a version which needs no grinding just made by using rice flour. Finally i found a version when i was watching My Sri lanka with peter kuruvita. He showed a recipe which was made from a piece of bread, coconut milk and rice flour which tempted me to try it. So i made it and loved the result. 

     

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    My favorite breakfast to try..Till few months ago i have been using my mom's appam batter and it has never failed on me. But later i started experimenting on appam and loved so many version of making them. I have shared all of them in this blog too..I have posted my easy appam with just three ingredients and my coconut milk appam which has yeast in them..

    Even though i call this my no grind batter, there is few things which you should grind, which is coconut for coconut milk. I ground the bread mix in the same blender to make my life easier, but he just mixed it by hand. I served this with my keralan egg curry, but you could have it with my potato curry, kadala curry or even chicken curries and mutton curries..

     

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    Ingredients for No Grind Appam Batter


    Rice Flour / Arisi Mavu - 500 grams
    Thick Coconut Milk - 1 cup ( First Extract)
    Thin Coconut Milk - 2 cups ( Second Extract)
    White Bread - 1 Big Slice
    Sugar - 2 tblspn
    Baking Soda / Cooking Soda - ¼ tsp
    Salt to taste
    Oil for Pan frying

    Preparation of Batter with Bread

    • Tear the bread slice in a blender, add in sugar and some thin (second extact) coconut milk and blend once.
    • Now take rice flour in a large container or bowl, add this mix along with the remaining thin coconut milk and make it into a batter.
    • Now set this aside overnight. 
    • The next morning, you will some fermentation will be going on.
    • Now add in the first extract thick coconut milk, salt, baking soda and mix well.
    • The batter should be little thin. If the batter is thick, add some water to get the right consistency.
    • Heat a pan. Drizzle some oil and wipe it with a tissue paper, this is to season the pan. Pour a ladleful of batter, swirl the pan and cover it. Cook for 1 min till the edges are golden.
    • Remove and serve with any curry.
    Pictorial:
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    Take all your ingredients
     
     
     
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    Take a blender
     
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    tear the bread piece in
     
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    pulse it few times to blend
     
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    add in sugar
     
     
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    some of the thin coconut milk
     
     
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    puree it smoothly
     
     
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    take rice flour in a container
     
     
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    pour the bread mix
     
     
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    some more thin coconut milk
     
     
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    mix well
     
     
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    cover and let it ferment
     
     
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    You can see there was some fermentation going on
     
     
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    Now add in thick coconut milk
     
     
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    some water
     
     
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    make it to a little thin batter
     
     
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    add in salt
     
     
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    some cooking soda and mix
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    Take your appam pan, non stick is better
     
     
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    open the lid
     
     
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    wipe it with a oiled tissue
     
     
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    pour a ladleful of batter in
     
     
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    once it is poured in
     
     
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    Swirl to coat on all sides
     
     
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    there should be some batter in the middle
     
     
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    cover it
     
     
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    let it cook till it is golden. Serve
     
     
     
    • Egg Drop Curry Recipe
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    RECIPE CARD

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    Appam | Soft Appam Recipe | Recipe for Kerala Style Appam Batter | Hoppers Recipe

    Appam is made using raw rice, coconut, sugar, coconut milk and salt. Batter made using raw rice is fermented and made into spongy appam. Sometimes yeast, cooked rice or cooking soda is added for fermentation.
    4.47 from 26 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Soaking Time 4 hrs
    Total Time 4 hrs 40 mins
    Course Breakfast
    Cuisine Indian
    Servings 6 servings
    Calories 395 kcal

    Ingredients
      

    Appam with Coconut

    • 2 cups Raw Rice / Pacharisi
    • 1 cup Fresh Coconut grated
    • 2 tbsp Sugar
    • to taste Salt to taste
    • ½ tsp Baking Soda
    • Water as needed for grinding
    • Oil for greasing pan

    Appam with Cooked Rice

    • 1 cup Raw rice / Pacharisi / Kachcha chawal
    • ½ cup Fresh Coconut grated
    • Salt to taste
    • 2 tbsp Sugar
    • ½ tsp Baking Soda
    • Water as needed

    Appam with Rice Flour

    • 500 grams Rice Flour / Arisi Mavu
    • 1 cup Thick Coconut Milk First Extract
    • 2 cups Thin Coconut Milk Second Extract
    • 1 slice White Bread
    • 2 tbsp Sugar
    • ¼ tsp Baking Soda / Cooking Soda
    • Salt to taste
    • Oil for Pan frying

    Appam with Urad Dal

    • 2 cups Raw Rice
    • ¼ cup Urad dal
    • 2 tbsp Sugar
    • Salt
    • 2 handful Cooked Rice

    Instructions
     

    Appam with Coconut

    • Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4 to 6 hours or overnight.
    • Once it is soaked drain it and add it to blender. Now add in coconut and blend them.
    • Once it is half blended, add water and make it into a smooth paste. Since it is rice, it won't be too smooth, but it should be as smooth as possible. It doesn't take more that 8 to 10 mins.
    • Now take them in an airtight container. Cover it and let it ferment overnight.
    • The next day, add sugar, salt, baking soda and some water and make it into a smooth runny batter.
    • Now heat your non stick appam chatti on medium heat.Pour a ladleful of batter in the center and swirl the pan to coat the sides.
    • Cover it and let it cook for 45 second to a min.Now open the lid and remove the appam. Serve it with any curry.

    Appam with Cooked Rice

    • Wash rice till all starch from this goes away. Now soak the rice for around 3 hours. Drain this and add it to wet grinder or blender.
    • Now add coconut into this and blend it till smooth.Add enough water so that everything gets smooth. Pour this into an air tight container.
    • Take three tblspn of batter in a saucepan and add 1 cup of water in it. Heat it up and bring this to boil. Stir this constantly so that it gets thick. It will take around 4-5 mins.Now remove this from heat and allow to cool down.
    • Now add this cooled mixture to the batter and mix well. Leave this on the counter to ferment for 24 hours.
    • When you are ready to make appam. Take the batter and add salt, sugar, baking soda in this and mix well. Pour some water and make it little thinner in consistency.
    • Now take your appam pan and apply some oil in it. Pour a ladleful of batter in the middle. Hold the sides of the pan and swirl it so that the batter coats all sides.Cover it with a lid and cook for 2 mins until it is cooked through. Remove and serve.
    • If you are using a tawa. Heat it first, now take a ladleful of batter and spread it on the tawa as you do for dosa..Drizzle some oil over the sides and cover it with a lid. Cook for couple of minutes or until cooked.
    • Serve this with your favorite korma.

    Appam with Rice flour

    • Tear the bread slice in a blender, add in sugar and some thin (second extact) coconut milk and blend once.
    • Now take rice flour in a large container or bowl, add this mix along with the remaining thin coconut milk and make it into a batter.
    • Now set this aside overnight.
    • The next morning, you will some fermentation will be going on.
    • Now add in the first extract thick coconut milk, salt, baking soda and mix well.
    • The batter should be little thin. If the batter is thick, add some water to get the right consistency.
    • Heat a appam pan.Drizzle some oil and wipe it with a tisse paper, this is to season the pan. Pour a ladleful of batter, swirl the pan and cover it. Cook for 1 min till the edges are golden.
    • Remove and serve with any curry.

    Appam with Urad Dal

    • Take raw rice, urad dal in a bowl and wash well. Soak in water for 4 hours.
    • Strain the rice and urad dal and take it in a blender. Add in cooked rice and blend till smooth.
    • Once the batter is ground. Take it in a bowl.
    • Now take the blender jar, add 1 cup of water to it. Swirl and clean the blender really well. Take the mix in the sauce pan. Cook on high heat and keep mixing till it thickens well. Set aside to cool completely.
    • Once the mix is cooled. Add it in to the batter. Add salt and mix well. Cover and leave to ferment for 24 hours.
    • Once the batter is fermented. It will look foamy and bubbly.
    • Heat appam pan, pour a ladleful of batter and swirl. Cover and cook till the bottom is crispy.
    • Remove and serve.

    Video

    Notes

    • Grind the batter to a fine paste. This result in soft appam.
    • Don't add to much baking soda. If you add, it wont give white appam.
    • The batter should be very thin, this will give soft appam.
    • You can use appam chatti or a dosa tawa for making appam.
    • Yeast can be added very little when fermenting the batter. If you are adding yeast just add a pinch of it and also ferment it overnight.
    • Raw rice has to be used for better texture.
    • You can add coconut water when grinding the batter.
    • Extra addition of coconut milk can be used for better texture and taste.
    Nutrition Facts
    Appam | Soft Appam Recipe | Recipe for Kerala Style Appam Batter | Hoppers Recipe
    Amount Per Serving (1 servings)
    Calories 395 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 6g38%
    Trans Fat 0.002g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 0.4g
    Sodium 256mg11%
    Potassium 147mg4%
    Carbohydrates 75g25%
    Fiber 4g17%
    Sugar 18g20%
    Protein 7g14%
    Vitamin A 0.5IU0%
    Vitamin C 1mg1%
    Calcium 34mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Pro Tips

    • Grind the batter to a fine paste. This result in soft appam.
    • Don't add to much baking soda. If you add, it wont give white appam.
    • The batter should be very thin, this will give soft appam.
    • You can use appam chatti or a dosa tawa for making appam.
    • Yeast can be added very little when fermenting the batter. If you are adding yeast just add a pinch of it and also ferment it overnight.
    • Raw rice has to be used for better texture.
    • You can add coconut water when grinding the batter.
    • Extra addition of coconut milk can be used for better texture and taste.

    Frequently Asked Questions (FAQ)

    1)Why My Appam Batter is not Fermenting?

    If the batter is too thick then there might be trouble fermenting. Adding of little yeast will help in fermentation. Freshly grated coconut, coconut water may help too.

    2)What can be served with Appam?

    Appams are served with vegetable stew, kadala curry (chickpea curry), potato stew, vegetable korma, coconut chutney or coconut milk sweetened with jaggery. To make my favorite sweet coconut milk for pairing with palappam, the coconut milk is sweetened with jaggery and flavored with cardamom powder.

    3) How many calories are there in 2 appam?

    One Appam contains 120 calories

    4)Why is my appam not soft?

    Adding little cooked rice when grinding appam batter will make it softer. Grated coconut can be added for making it soft.

    5)Can we make appam without yeast?

    You can easily make appam without yeast. I have shared all these recipes of making of appam without yeast. Coconut or baking soda is added instead of yeast.

    6)How to make soft appam without yeast?

    Removing some of the appam batter and cooking it till it gets transparent and paste like. This can be mixed into the remaining batter and then the whole batter is left to ferment. This batter results in softer appam.

    More Curries

    • Butter Chicken Recipe
    • Adai Aviyal Recipe
    • Spinach Dal Recipe
    • Easy Potato Curry Recipe

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    « Eggless Strawberry Oatmeal Bars Recipe
    Kuzhambu Milagai Thool Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Sensible Vegetarian

      at

      I love appam with thengai pal and this looks awesome. Happy to follow you too.

      Reply
      • Deepa

        at

        For the appam with urad dal is the fermenting time 24 hours?

        Reply
        • Aarthi

          at

          yes

          Reply
    2. Sushma Mallya

      at

      5 stars
      Looks so delicious ...and u have explained it so well!

      Reply
    3. Kristy Lynn

      at

      Beautiful! I'm not sure what appam is, but it sure looks good. My partner is from England and he's always complaining that there aren't any good Indian places in town. Maybe I ought to give this a shot?

      Thanks for sharing (and for stopping by my corner of the blogosphere!)

      Kristy

      Reply
    4. Christy Gerald

      at

      Super Good.Neatly exhibited and done Aapam Dear.Luv it.

      Reply
    5. Tina

      at

      You have some pretty amazing equipment there. Just the idea of grinding the rice and the coconut together sounds like it would be a great method to impart the flavor through out. It is kind of like a savory crepe, which tells me that there are lots of fabulous uses for it. Sounds delicious. Have a great day.

      Reply
    6. Junia

      at

      wow i love this is yeast free! this looks delicious. i love rice based anything! thanks for the awesome step by step pictures 😀

      Reply
    7. Priya

      at

      Appam,been ages i had them, looks fabulous..

      Reply
    8. faseela

      at

      wow...this is amazing..without yeast you get it done well....

      Thanx dear

      Reply
    9. Sobha Shyam

      at

      5 stars
      lovely appams, i usually use yeast instead of soda..nice recipe..

      Reply
    10. Gloria

      at

      5 stars
      Look delicious!! gloria

      Reply
    11. sangee vijay

      at

      5 stars
      this version is unique and the appam come out perfectly...bookmarked to try...thanx for sharing!!

      Reply
    12. CaySera

      at

      5 stars
      Hi Aarthi...thanks for visiting my space

      Appams look soo yummy...my favourite actually...must try your version....happy to be following you!

      Reply
    13. Sook

      at

      5 stars
      What a great looking recipe! Yum!

      Reply
    14. Uma

      at

      5 stars
      Very very very nice aarthi. Thanks for posting such an authentic and useful post.

      Reply
    15. Amina Khaleel

      at

      5 stars
      simple and easy.. delicious..

      Reply
    16. Nandini

      at

      5 stars
      Wow...nice appam...came out very well...

      Reply
    17. RAKS KITCHEN

      at

      5 stars
      Superb idea arthi to make soft aapams 🙂 Loved this 🙂

      Reply
    18. Suma Gandlur

      at

      5 stars
      Appam looks very inviting!

      Reply
    19. Prathibha

      at

      5 stars
      very yummy dosas..I love them

      Reply
    20. Ramya

      at

      5 stars
      That looks great!! and great pictorial

      Reply
    21. Vani

      at

      5 stars
      Wow, Appam looks really great! Thanks for sharing such a nice recipe 🙂

      Reply
    22. Richa

      at

      5 stars
      love your step by step pictures! bookmarked this to make soonn.. your appams look fabulous!

      Reply
    23. ANU

      at

      wow perfect appam....

      LGSS -"Tomato" - Nov 5th to Dec 5th
      100 Friends/Followers & GIVEAWAY

      Reply
    24. Daksha

      at

      I like appam ur looks lovely.....Thanks for stopping my space.
      http://mycookingdiarys.blogspot.com/

      Reply
    25. Mélange

      at

      I believe appam making is an art.It should be taken very seriously.Isn't it ? Yours have come out superb.I do in a different way.Addition of baking soda is new to me.will try Aarthi.Thanks for the recipe.Thanks your Amma.

      Reply
    26. The Pumpkin Farm

      at

      Lovely step by step presentation, will surely try and let u know, i did one version of it following Valli's recipe which was equally good.
      Your recipe is different so will also try this one.

      Did you coat the pan with oil before dropping the batter?

      Reply
    27. Aarthi

      at

      The Pumpkin Farm..Thanks for ur comment..Yes i coated the pan with oil...

      Reply
    28. Anisha

      at

      Glad to have chanced upon your blog... there is so much to bookmark here.

      The appam looks perfect!

      Reply
    29. Amy

      at

      wow!!new method of appam without yiest,I want to try,your step by step pics gave me more courage....Appam(appa) is something I cook nervously,coz some days I fail with the batter....:)
      Midweek Fiesta @every Wednesday

      Reply
    30. Chandrani

      at

      Appam looks so crispy and awesome....

      Reply
    31. Archana

      at

      thanks to your patience and the step by step pics appam is easy to follow.will give it a shot.

      Hosting an event which I am calling Back to our Roots Also hosting for Nov’11 Veggie Food for the Month_Raw Banana. Please do send me your entries.

      Reply
    32. Kaveri

      at

      Love appams...Love your step by step pictorial

      Herbs & Flowers: Spring Onions

      Reply
    33. Anonymous

      at

      looks very delicious and tasty:

      Taste of Saras Kitchen
      http://bsaraswathy.blogspot.com

      Reply
    34. Tina

      at

      My hub's all time fav food...Looks perfect.

      Reply
    35. ?

      at

      Thanks for sharing this step-by-step recipe; my friends use this recipe. We never grind coconut alongwith rice; this looks easy- bookmarked.

      Reply
    36. Hyma

      at

      hi arthi...thanks for visiting my space and joining me. this is a very diff way to do appam. cooking the batter and mixing with the rest of the batter! hv to try it...u hv got some real patience to take so many pics:-) glad to follow u too

      Reply
    37. anthony stemke

      at

      Looks wonderful, enjoyed reading this post.
      Thank You.

      Reply
    38. Anonymous

      at

      It looks good and tastes very good.i've tried it at my home.thank u very much.
      is there any possibility to make burger buns without yeast

      Reply
    39. Asha

      at

      Well explained with photos 🙂

      Reply
    40. pal payasam

      at

      Hey Today i searched for the recipe of Appam for my frnds who enjoy my southindian lunch and they were demanding the recipe & coincidentally ur blog got opened i was surprised when i gone trough it and the pics. Ur method was same as my mom. and later when i got time i gone through different recipes and i found it very interesting thanks a lot i will try all ur recipes at home.

      Reply
    41. Radhika

      at

      thx a lot aarthi for this recipe.. i tried this recipe, appam came out really well..this is the 2nd time i tried ur recipe.. first time batter was a bit watery,but still appam was good..this time, everything perfect..my family loved it.. 🙂

      Reply
    42. Anonymous

      at

      This recipe worked like a Charm and I enjoyed delicious Appams. Thanks Aarthi for this wonderful Aapam Recipe

      Reply
    43. DEEPTHI

      at

      aappam is my favourite recipe....
      its looks delicious............
      if we skip baking soda could we get crisp aappam like this??????

      Reply
    44. Aarthi

      at

      @DEEPTHIBaking soda makes it so soft. But you could leave it too..

      Reply
    45. Pattu Raj

      at

      Thanks. Sounds easy , for beginners. I will try it out.

      Enjoyed reading your blog and the wonderful presentation.

      Reply
    46. Karthika

      at

      Hi arthi,

      Can i use idly rice for appam ?

      Reply
    47. Aarthi

      at

      @Karthika i think idly rice wont work. I haven't tried it yet

      Reply
    48. Rumana Ambrin

      at

      Super nice and yummy..

      Reply
    49. durga kalyan

      at

      wow. looks yummy.i was waiting for this recipe.thanks for posting.

      Reply
    50. Liz

      at

      love your blog .. love indian cooking.

      for the Appam, can i use rice flour instead of raw rice ?

      Reply
    51. Aarthi

      at

      @LizNNo rice flour wont work in this recipe.

      Reply
    52. Anonymous

      at

      Hello Aarthi,

      Very nice recipe. I wanted to know whether after adding the baking soda we can store the remaining batter in the fridge or use all the batter immediately?

      Reply
    53. Aarthi

      at

      @AnonymousYou can store it for 2 days in fridge after adding baking soda.

      Reply
    54. Thulasi

      at

      Hi aarthi, why do you cook few tbsp of batter and add it back. I make aapams but never knew this step. What is the purpose of doing so

      Reply
    55. Aarthi

      at

      @ThulasiMy mom always makes it like this. It makes the appam super soft and tasty..

      Reply
    56. Anonymous

      at

      Can u pls say whether u have used raw rice flour or roasted one

      Reply
    57. Aarthi

      at

      @Anonymousit is roasted rice flour

      Reply
    58. shamna

      at

      can i use sona masoori rice for appam?

      Reply
    59. Aarthi

      at

      @shamnaYES U CAN USE

      Reply
    60. Nandini

      at

      Hi Arthi I tried lemon drizzle. It is really yummy.

      Reply
    61. Anonymous

      at

      Do we have to refrigerate the first thick coconut milk extract or keep it as such. ?

      Reply
    62. rekha

      at

      Thanks aarthi going thru u r blog and loved so many of ur recipes. Keep it going

      Reply
    63. Aarthi

      at

      @Anonymousrefrigerate it..

      Reply
    64. preethi

      at

      Aarthi. Am in USA. To ferment what should i do. We live in a very cold place in minus temperature daily. So what to do to ferment.

      Reply
    65. Aarthi

      at

      @preethiIf u have a oven, you can turn the light on of the oven and put this in it. Make sure you dont turn on the oven, just light on. Or u can place it near heater if u have any,

      Reply
    66. Anonymous

      at

      Aarthi, thanks for sharing. I would like to try your recipes. Can I use coconut milk instead of fresh coconut? Thanks.

      Reply
    67. Aarthi

      at

      @AnonymousYes u can use.

      Reply
    68. Anonymous

      at

      thanks for this good recipe. can I use apple cider vinegar instead of baking soda?

      Reply
    69. Aarthi

      at

      @Anonymousno it wont work.

      Reply
    70. preethi

      at

      Thanks arthi for your immediate reply.ya we have oven and heater. Will try it out this weekend.

      Reply
    71. Anonymous

      at

      HELOO.......... THANKS FOR THE RECEIPE. I HAVE A POWDER PRINTED BAKING SODA POWDER ON IT. IS IT THE SAME SODA POWDER?

      Reply
    72. Aarthi

      at

      @Anonymousyes it is same as soda powder

      Reply
    73. Ratnam pg

      at

      Can v use yeast instead of baking soda?

      Reply
    74. Aarthi

      at

      @Ratnam pgthis recipe calls only for baking soda. i think u can use yeast as well

      Reply
    75. Anonymous

      at

      Wonderful n thanks

      Reply
    76. Anonymous

      at

      Wonderful n thanks

      Reply
    77. ARVA KA JALWA

      at

      Hi. U have forgotten to add dry yeast powder. Cos only then it will ferment. ☺

      Reply
    78. Deenu S

      at

      Hi aarthi
      U have advised that the batter can be stored for 2 days,.... Can u Pls tell, does adding coconut has the chance of spoiling the batter?

      Deenu S

      Reply
    79. Aarthi

      at

      @Deenu SNO IT WONT

      Reply
    80. Aarthi

      at

      @ARVA KA JALWAno u dont need yeast in this, the yeast form the bread will make this ferment

      Reply
    81. madhavi

      at

      Hi aarthi Can I use our regular cooking rice or idli rice we have to use?

      Reply
    82. Anonymous

      at

      Hi can I use Maggie instant coconut milk powder for making coconut milk.?or do I need the real thing. BTW is one coconut enough. ?

      Reply
    83. Aarthi

      at

      @Anonymousreal things helps in fermentation. one coconut is enough

      Reply
    84. Aarthi

      at

      @madhaviregular rice will work too

      Reply
    85. Nair

      at

      I dont hv baking sodA or yeast, am new to this place also.. Is that ok to do wtout those..

      Reply
    86. Aarthi

      at

      @Nairbaking soda makes it soft

      Reply
    87. prachi

      at

      Hi aarthi I tried many of your recipes they are truly awesome! I would like to know what else can we serve with these appams as m not aware of south Indian dishes except idli and dosa

      Reply
    88. Khadeeja

      at

      Can we use the fresh grated coconut instead of coconut milk

      Reply
    89. Aarthi

      at

      @Khadeejano coconut milk has to be used

      Reply
    90. aarthi dhanraj

      at

      Can we skip the baking soda? Any adverse effects?

      Reply
    91. Aarthi

      at

      @aarthi dhanrajbaking soda will make it soft

      Reply
      • Rac

        at

        add cooked rice half a handful and old dosa batter. It will work without soda.. I have tried it

        Reply
    92. Anonymous

      at

      Can we use ponni boiled rice instead of raw rice.
      Will it affect the taste

      Reply
    93. Aarthi

      at

      @Anonymousyes u can use, but raw rice will give you perfect appam

      Reply
    94. Anonymous

      at

      I have heard from my mom doing appam like this....but, in this busy schedule I don't have time ...so, I grind rice, a teaspoon of soaked urad dal, coconut, cooked rice, spoon of fermented idli batter, salt and sugar to make soft and spongy appams that everyone relish in my home ....even amma is amazed by the result....the quality of raw rice do matter...I use sona masoori....try once, it is easy

      Reply
    95. Chowringhee Karol Bagh

      at

      Fantastic and very interesting tasty..Loving it.
      Home Delivery Restaurants in Karol Bagh

      Reply
    96. Dheepa kalyan

      at

      Ferment for 24 hours? Can i leave it overnight alone outside and then keep it in fridge? For how many days the batter holds good?

      Reply
    97. Aarthi

      at

      @Dheepa kalyanno appam batter needs little more fermentation. You can store it in fridge for 3 to 5 days

      Reply
    98. Chowringhee

      at

      Thanks for sharing this recipe. I look forward to trying it out...
      Restaurant in South Campus

      Reply
    99. Chowringhee

      at

      Thanks for sharing this recipe. I look forward to trying it out...
      Restaurant in South Campus

      Reply
    100. Anonymous

      at

      Hi. Thanks for this awesome recipe. Could you please tell the thickness of the bread? In the picture there are 3 slices. And can I use caned coconut milk instead of fresh real Coconut milk? Thanks!

      Reply
    101. Aarthi

      at

      @Anonymousif u break your bread, you should get around 1 cup of broken pieces..

      Reply
    102. Anonymous

      at

      Hi aarthi I do have only idli rice or basmati at house as I live in U.S. . Or should I buy specific rice for this as I love appam . Can u post recepie of kumbakonam kadappa . ? I'm Lavanya I love ur recepies .
      U rock!

      Reply
    103. Aarthi

      at

      @Anonymousu can use idli rice too..but raw rice is best..here is kadappa recipe
      https://www.yummytummyaarthi.com/2014/06/kumbakonam-kadappa-recipe-kadappa.html

      Reply
    104. Anonymous

      at

      Good evening Aarthi. Thank you for your recipe I live in South Africa and the stores stock rice power. Can I use this and what quantity I need for 1 cup uncooked rice.
      Thanks

      Reply
    105. Aarthi

      at

      @Anonymousno rice powder cannot be used. u need rice

      Reply
    106. Jaba

      at

      1cup cooked rice add panninaal innum nalla irukkum.

      Reply
    107. Divya

      at

      Hi Aarthi, thanks for sharing the traditional way of cooking with set by step pictures. 🙂 could you please tell me if I can add Eno instead of Baking soda?

      Reply
    108. Aarthi

      at

      @Divyayes u can add eno

      Reply
    109. roy

      at

      @ThulasiInstead of cooking the batter,you can also grind cooked rice Betty

      Reply
    110. Unknown

      at

      Did u use ponni raw rice or normal raw rice.?

      Reply
      • Aarthi

        at

        it is normal raw rice

        Reply
    111. Anonymous

      at

      Can we use dry coconut instead of fresh one if yes how does it taste... Will it be same as the fresh coconut?

      Reply
      • Aarthi

        at

        yes u can use dried ones too

        Reply
    112. Sindhu Reji

      at

      Hi Aarthi, Thanks for this receipe. My daughter often have a problem when i use yeast for my appams. This time i am going to try baking soda. THANK U VERY MUCH.

      Reply
    113. Riya Allen

      at

      Aarthi I wish to use yeast in place of baking soda. If so, half teaspoon of instant yeast will be fine rite? Keep up the good spirit of posting a new recipe every time.

      Reply
      • Aarthi

        at

        yes it will be fine

        Reply
    114. Raji Aravind

      at

      I too watched that show ,tempted to try this a ppam. Thanx 4 the recipe.

      Reply
    115. Gayathri D

      at

      Hi Aarthi, Thanks for the post, on refrigerating the batter becomes thick and it doesn't taste the way it tasted before. Any suggestions would help.

      Reply
      • Aarthi

        at

        dont add baking soda to the entire batter. Just take small amount and add the baking soda just before making. If the batter is thick ad more water

        Reply
    116. Anonymous

      at

      n i remove the coconut as am allergic to it

      Reply
    117. Nandhini

      at

      Hi Arthi,

      Can use Idli rice instead of raw rice..

      Reply
    118. Aneesha

      at

      When I add baking soda appam turned yellow .Is it harmful or poison can I give to my children

      Reply
      • Aarthi

        at

        You must have added too much, no issues you can give.

        Reply
    119. Bhathra kannadhason

      at

      Akka! I added little bit of salt while grinding. Will my aapam come perfectly?

      Reply
    120. Vani

      at

      5 stars
      Hi, Aarthi...I tried the recipe...it didn't turn out well..I think the consistency was thinking.. Do tell the right consistency..other than this I followed the above recipe... please do share this one detail

      Reply
      • Aarthi

        at

        The batter has to be little thin.

        Reply
      • Priya S

        at

        5 stars
        Hi Aarthi,
        I love your blog. I'm a big fan of your chicken curry, it's a hit every time I make it for friends and family 🙂
        Quick question, there is no mention of the qty of cooked rice and when it is to be used in the recipe for 'Aappam with cooked rice', can you please look into this. Thanks

        Reply
    121. Pavitha

      at

      Hi aarthi
      My appam was looking like plastic. Batter was fermented. Pls help me in wat went wrong

      Reply
    122. Div

      at

      Hi Aarti,
      Appam is hard but sweet, didn't brown. Didn't come out like pictures. It came yellow. Can I add fresh fermented batter to it?

      Reply
      • Aarthi

        at

        yes u can.

        Reply
    123. Aarthy

      at

      Hi Aarthi can you please tell me how much batter to take for heating and making that solid to be used.Also how many table spoon of sugar and salt for 2 cups of rice.

      Reply
    124. Manju hemanth

      at

      Raw rice (பச்சரிசி) one tumbler
      Boiled rice புழுங்கல் அரிசி) one tumbler
      Half a tumbler uriddhall
      2 table spoon venthayam
      Soak all ingredients atleast 3 to 4 hours
      Grind all ingredients to make a smooth paste and add little salt.
      Mix well n allow it to ferment overnight. No added baking soda .
      Plz try ths method to making appam .It comes out very well n spongy ...

      Reply
    125. sudhakar prakash

      at

      The first 2appams are crisp after that they become rubbery. Why.

      Reply
    126. Sharon

      at

      5 stars
      Hi Aarthi, Can I use rice floyr instead?

      Reply
    127. swarna Yachamanani

      at

      Can I use basmati rice instead of raw rice

      Reply
      • Aarthi

        at

        YOu need raw rice for appam.

        Reply
    128. swarna Yachamanani

      at

      CAN i USE BASBATI RICE INSTEAD OF RAW RICE

      Reply
      • Aarthi

        at

        You need raw rice in this recipe.

        Reply
    129. Shila

      at

      5 stars
      I tried this and turned out good. But only thing it did not really brown. Why is that so.

      Reply
      • Aarthi

        at

        it depends on the fermentation time and also the pan which you cook.

        Reply
    130. Yasmeen Basheer

      at

      5 stars
      If we use yeast, when should this ve added? During grinding or just before cooking, along with salt and sugar

      Reply

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