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.
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
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
- 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.
Version 2: Appam Recipe with Coconut
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
- 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.
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| Wash raw rice very well |
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.
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
- 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.
Step Wise Pictures of Appam
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.
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..
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.
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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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| 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 |
RECIPE CARD
Appam | Soft Appam Recipe | Recipe for Kerala Style Appam Batter | Hoppers Recipe
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.
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
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.
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Sensible Vegetarian
I love appam with thengai pal and this looks awesome. Happy to follow you too.
Deepa
For the appam with urad dal is the fermenting time 24 hours?
Aarthi
yes
Sushma Mallya
Looks so delicious ...and u have explained it so well!
Kristy Lynn
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
Christy Gerald
Super Good.Neatly exhibited and done Aapam Dear.Luv it.
Tina
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.
Junia
wow i love this is yeast free! this looks delicious. i love rice based anything! thanks for the awesome step by step pictures 😀
Priya
Appam,been ages i had them, looks fabulous..
faseela
wow...this is amazing..without yeast you get it done well....
Thanx dear
Sobha Shyam
lovely appams, i usually use yeast instead of soda..nice recipe..
Gloria
Look delicious!! gloria
sangee vijay
this version is unique and the appam come out perfectly...bookmarked to try...thanx for sharing!!
CaySera
Hi Aarthi...thanks for visiting my space
Appams look soo yummy...my favourite actually...must try your version....happy to be following you!
Sook
What a great looking recipe! Yum!
Uma
Very very very nice aarthi. Thanks for posting such an authentic and useful post.
Amina Khaleel
simple and easy.. delicious..
Nandini
Wow...nice appam...came out very well...
RAKS KITCHEN
Superb idea arthi to make soft aapams 🙂 Loved this 🙂
Suma Gandlur
Appam looks very inviting!
Prathibha
very yummy dosas..I love them
Ramya
That looks great!! and great pictorial
Vani
Wow, Appam looks really great! Thanks for sharing such a nice recipe 🙂
Richa
love your step by step pictures! bookmarked this to make soonn.. your appams look fabulous!
ANU
wow perfect appam....
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Daksha
I like appam ur looks lovely.....Thanks for stopping my space.
http://mycookingdiarys.blogspot.com/
Mélange
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.
The Pumpkin Farm
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?
Aarthi
The Pumpkin Farm..Thanks for ur comment..Yes i coated the pan with oil...
Anisha
Glad to have chanced upon your blog... there is so much to bookmark here.
The appam looks perfect!
Amy
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
Chandrani
Appam looks so crispy and awesome....
Archana
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.
Kaveri
Love appams...Love your step by step pictorial
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Anonymous
looks very delicious and tasty:
Taste of Saras Kitchen
http://bsaraswathy.blogspot.com
Tina
My hub's all time fav food...Looks perfect.
?
Thanks for sharing this step-by-step recipe; my friends use this recipe. We never grind coconut alongwith rice; this looks easy- bookmarked.
Hyma
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
anthony stemke
Looks wonderful, enjoyed reading this post.
Thank You.
Anonymous
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
Asha
Well explained with photos 🙂
pal payasam
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.
Radhika
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.. 🙂
Anonymous
This recipe worked like a Charm and I enjoyed delicious Appams. Thanks Aarthi for this wonderful Aapam Recipe
DEEPTHI
aappam is my favourite recipe....
its looks delicious............
if we skip baking soda could we get crisp aappam like this??????
Aarthi
@DEEPTHIBaking soda makes it so soft. But you could leave it too..
Pattu Raj
Thanks. Sounds easy , for beginners. I will try it out.
Enjoyed reading your blog and the wonderful presentation.
Karthika
Hi arthi,
Can i use idly rice for appam ?
Aarthi
@Karthika i think idly rice wont work. I haven't tried it yet
Rumana Ambrin
Super nice and yummy..
durga kalyan
wow. looks yummy.i was waiting for this recipe.thanks for posting.
Liz
love your blog .. love indian cooking.
for the Appam, can i use rice flour instead of raw rice ?
Aarthi
@LizNNo rice flour wont work in this recipe.
Anonymous
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?
Aarthi
@AnonymousYou can store it for 2 days in fridge after adding baking soda.
Thulasi
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
Aarthi
@ThulasiMy mom always makes it like this. It makes the appam super soft and tasty..
Anonymous
Can u pls say whether u have used raw rice flour or roasted one
Aarthi
@Anonymousit is roasted rice flour
shamna
can i use sona masoori rice for appam?
Aarthi
@shamnaYES U CAN USE
Nandini
Hi Arthi I tried lemon drizzle. It is really yummy.
Anonymous
Do we have to refrigerate the first thick coconut milk extract or keep it as such. ?
rekha
Thanks aarthi going thru u r blog and loved so many of ur recipes. Keep it going
Aarthi
@Anonymousrefrigerate it..
preethi
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.
Aarthi
@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,
Anonymous
Aarthi, thanks for sharing. I would like to try your recipes. Can I use coconut milk instead of fresh coconut? Thanks.
Aarthi
@AnonymousYes u can use.
Anonymous
thanks for this good recipe. can I use apple cider vinegar instead of baking soda?
Aarthi
@Anonymousno it wont work.
preethi
Thanks arthi for your immediate reply.ya we have oven and heater. Will try it out this weekend.
Anonymous
HELOO.......... THANKS FOR THE RECEIPE. I HAVE A POWDER PRINTED BAKING SODA POWDER ON IT. IS IT THE SAME SODA POWDER?
Aarthi
@Anonymousyes it is same as soda powder
Ratnam pg
Can v use yeast instead of baking soda?
Aarthi
@Ratnam pgthis recipe calls only for baking soda. i think u can use yeast as well
Anonymous
Wonderful n thanks
Anonymous
Wonderful n thanks
ARVA KA JALWA
Hi. U have forgotten to add dry yeast powder. Cos only then it will ferment. ☺
Deenu S
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
Aarthi
@Deenu SNO IT WONT
Aarthi
@ARVA KA JALWAno u dont need yeast in this, the yeast form the bread will make this ferment
madhavi
Hi aarthi Can I use our regular cooking rice or idli rice we have to use?
Anonymous
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. ?
Aarthi
@Anonymousreal things helps in fermentation. one coconut is enough
Aarthi
@madhaviregular rice will work too
Nair
I dont hv baking sodA or yeast, am new to this place also.. Is that ok to do wtout those..
Aarthi
@Nairbaking soda makes it soft
prachi
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
Khadeeja
Can we use the fresh grated coconut instead of coconut milk
Aarthi
@Khadeejano coconut milk has to be used
aarthi dhanraj
Can we skip the baking soda? Any adverse effects?
Aarthi
@aarthi dhanrajbaking soda will make it soft
Rac
add cooked rice half a handful and old dosa batter. It will work without soda.. I have tried it
Anonymous
Can we use ponni boiled rice instead of raw rice.
Will it affect the taste
Aarthi
@Anonymousyes u can use, but raw rice will give you perfect appam
Anonymous
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
Chowringhee Karol Bagh
Fantastic and very interesting tasty..Loving it.
Home Delivery Restaurants in Karol Bagh
Dheepa kalyan
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?
Aarthi
@Dheepa kalyanno appam batter needs little more fermentation. You can store it in fridge for 3 to 5 days
Chowringhee
Thanks for sharing this recipe. I look forward to trying it out...
Restaurant in South Campus
Chowringhee
Thanks for sharing this recipe. I look forward to trying it out...
Restaurant in South Campus
Anonymous
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!
Aarthi
@Anonymousif u break your bread, you should get around 1 cup of broken pieces..
Anonymous
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!
Aarthi
@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
Anonymous
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
Aarthi
@Anonymousno rice powder cannot be used. u need rice
Jaba
1cup cooked rice add panninaal innum nalla irukkum.
Divya
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?
Aarthi
@Divyayes u can add eno
roy
@ThulasiInstead of cooking the batter,you can also grind cooked rice Betty
Unknown
Did u use ponni raw rice or normal raw rice.?
Aarthi
it is normal raw rice
Anonymous
Can we use dry coconut instead of fresh one if yes how does it taste... Will it be same as the fresh coconut?
Aarthi
yes u can use dried ones too
Sindhu Reji
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.
Riya Allen
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.
Aarthi
yes it will be fine
Raji Aravind
I too watched that show ,tempted to try this a ppam. Thanx 4 the recipe.
Gayathri D
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.
Aarthi
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
Anonymous
n i remove the coconut as am allergic to it
Nandhini
Hi Arthi,
Can use Idli rice instead of raw rice..
Aneesha
When I add baking soda appam turned yellow .Is it harmful or poison can I give to my children
Aarthi
You must have added too much, no issues you can give.
Bhathra kannadhason
Akka! I added little bit of salt while grinding. Will my aapam come perfectly?
Vani
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
Aarthi
The batter has to be little thin.
Priya S
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
Pavitha
Hi aarthi
My appam was looking like plastic. Batter was fermented. Pls help me in wat went wrong
Div
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?
Aarthi
yes u can.
Aarthy
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.
Manju hemanth
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 ...
sudhakar prakash
The first 2appams are crisp after that they become rubbery. Why.
Sharon
Hi Aarthi, Can I use rice floyr instead?
swarna Yachamanani
Can I use basmati rice instead of raw rice
Aarthi
YOu need raw rice for appam.
swarna Yachamanani
CAN i USE BASBATI RICE INSTEAD OF RAW RICE
Aarthi
You need raw rice in this recipe.
Shila
I tried this and turned out good. But only thing it did not really brown. Why is that so.
Aarthi
it depends on the fermentation time and also the pan which you cook.
Yasmeen Basheer
If we use yeast, when should this ve added? During grinding or just before cooking, along with salt and sugar