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

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.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Soaking Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 6 servings
Calories: 395kcal

Equipment

  • Blender
  • Appam Pan

Ingredients

For Soft Appam Batter

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

For Kerala Style Appam with Coconut

  • 2 cups Raw Rice | Pacharisi
  • 2 tbsp Sugar
  • 2 tsp Salt
  • ½ tsp Baking Soda
  • Water as needed for grinding
  • 1 tbsp Oil for making appam

Instructions

For Soft Appam Batter

  • 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. Add sugar and salt and mix well.
  • Heat appam pan, pour a ladleful of batter and swirl. Cover and cook till the bottom is crispy. Remove and serve.
  • Top Tip: If you have any leftover appam batter, store in fridge. The next day appam batter might not be looking as frothy as fresh ones. You have to keep at room temperature for minimum 2 hours to make it frothy again. Else you can add a pinch of baking soda while cooking appam to make it soft appam.

For Kerala Style 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 centre 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.

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

Serving: 1servings | Calories: 395kcal | Carbohydrates: 75g | Protein: 7g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 256mg | Potassium: 147mg | Fiber: 4g | Sugar: 18g | Vitamin A: 0.5IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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