Kerala Appam Recipe | Make Kerala style soft and fluffy appam at home
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Introduction
Kerala’s traditional breakfast item Appam is now easy to make at home. These fluffy soft appam are served with coconut flavor with stew or vegetable.
Time Required:
Steps Time
- Soaking time 6–8 hours (rice)
- Fermentation time 8–10 hours or overnight
- Cooking time 2–3 minutes per appam
- Total time approx 18–20 hours (including fermentation)
Tools Required:
| उपयोग | उपकरण |
|---|---|
| चावल, नारियल और पके चावल पीसने के लिए | मिक्सर ग्राइंडर |
| बैटर फर्मेंट करने और सामग्री रखने के लिए | बाउल / कटोरी |
| पारंपरिक अप्पम पकाने के लिए | अप्पम कढ़ाही (Appachatti) |
| कढ़ाही न होने पर विकल्प के रूप में | नॉन-स्टिक तवा (वैकल्पिक) |
| अप्पम को ढककर पकाने के लिए | ढक्कन |
Ingredients:
- Basmati rice or regular rice – 2 cups
- Coconut (grated or grated) – 1/2 cup
- Cooked rice – 1/2 cup
- Sugar – 2 tbsp
- Salt – to taste
- Dry yeast – 1/2 tsp (optional but traditional)
- Water – as required According to
Kerala Appam Recipe – Step by Step Method:
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Step 1: Soaking the Rice
Wash the rice thoroughly and soak it in water for 6–8 hours.
Step 2: Making the Paste
Make a smooth paste by adding soaked rice, cooked rice, coconut and some water in the mixer.
Step 3: Adding the Yeast
- Add yeast and 1 tsp sugar in lukewarm water and let it rest for 10 minutes.
- Add this yeast mixture to the rice paste.
(If there is no yeast, then also appam can be made by fermentation, but it will take a little more time.)
Step 4: Fermentation
- Cover this batter and keep it in a warm place to ferment for 8–10 hours.
- The batter will puff up and become light.
Step 5: Cooking
- Heat the Appam pan (Appachatti) on medium flame.
- Pour a little batter and swirl the pan so that the batter spreads to the edges and remains thick in the centre.
- Cover and cook for 2-3 minutes till the edges are crispy and the centre is soft.
- Remove as soon as the bottom turns light golden.
“Kerala Appam के साथ Baingan Ka Bharta का स्वाद और भी मज़ेदार हो जाता है।”
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Serving Suggestions:
Serve Kerala Appam with Vegetable Stew, Coconut Curry, Kadhi, Chickpea Curry or Egg Curry.
Storage Tips:
- The appam batter can be stored in the fridge for 2-3 days.
- Store the fermented batter in an airtight container.
FAQs:
Can appam be made without yeast?
Yes, if you don’t want to add yeast, you can make appam by fermenting the batter for a longer time.
Is coconut necessary?
Yes, coconut is necessary for the authentic Kerala flavour. But if not, you can add a little coconut milk.
Which rice is best?
Traditionally Kerala or Idli rice is used, but Basmati or any white rice will do.
Can I make appam without an appam pan?
Yes, you can make it in a non-stick tawa or kadhai, just make sure to cover it.
Cooking Tips:
- Do not make the batter too thin, else the appam won’t rise well.
- Wipe the pan lightly with oil every time you make appam.
- Pour a little batter at a time and move the pan in a circular motion – this is the specialty of appam texture.
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