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–+ servings

Soft & Crispy 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
Course Breakfast
Cuisine Indian
Servings 6 servings
Calories 282 kcal

Equipment

  • Blender
  • Appam Pan

Ingredients
  

  • 2 cups Raw Rice
  • ¼ cup Whole White Urad dal
  • 2 tablespoon Sugar
  • 2 teaspoon Salt
  • 2 handful Cooked Rice (around ½ cup)

Instructions
 

  • 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.

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: 1servingsCalories: 282kcalCarbohydrates: 62gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 779mgPotassium: 71mgFiber: 2gSugar: 8gVitamin A: 0.4IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg
Keyword kerala appam
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