appam recipe south indian style /soft appam without yeast

Appam is a most celebrated breakfast/dinner dish among South Indians!!love this(appam recipe south Indian style)to the core especially with coconut milk. Traditionally they use appachetti made out of cast iron but now it is replaced with nonstick appa kadai.Myself was using a indolium appakadai,now have shifted to non stick kadai but …still the deep curved portion of the indolium appakadai was more ideal!!gives a perfect curved appams and the sides are thin and crisp!Now again thinking making appams from my older appakadai for next time.When you are making appams from such steel kadai for first time should smear the kadai with half cut onions,by this you can very well ensure that the appams will not stick.For serving I sprinkle sugar on hot appams and pour the coconut milk (with cardamom powder) over it!I find it more enjoyable than mixing sugar directly to coconut milk itself.

appam recipe south indian style /soft appam without yeast

INGREDIENTS:

For batter:

Raw rice – 2 cups
Urad/black gram dhal – 4-5 tbsp
Methi/fenugreek seeds – 1/4 tsp
Salt as needed and 2nd extract of coconut milk

For coconut milk:

Medium sized coconut – 11/2 no and extract 1st and 2nd milk.
First milk to be used as side dish.
Cardamom powder – 3/4 tbsp

METHOD:

SOAK ALTOGETHER

GRIND SMOOTHLY ADD SALT AND FERMENT

1.Soak all the ingredients for batter for 6-8 hours(except salt).
2.Then grind it to a smooth batter using grinder.
3.Then add salt at the end and mix well.
4.Let it ferment overnight.
5.In the morning make coconut milk.

To make coconut milk :

GRIND COCONUT WITH WATER

SQUEEZE 1ST AND 2ND EXTRACT

ADD CARDAMOM POWDER TO FIRST MILK AND KEEP READY

6.Grind the coconut with water and squeeze with filter and this makes 1st milk.
7.Then add the same husk of coconut scrapping to mixer and add water,grind then squeeze to get 2nd extract.

ADD 2ND COCONUT MILK AND MIX

ADD BAKING SODA

ADD WATER FOR REST AND MAKE A THIN BATTER

POUR IT IN HOT KADAI

SWIRL AROUND AND COOK WITH LID CLOSED

AND READY

8.This second extract should be added to the batter and make a thin batter(adjust by adding water).
9.Then add baking soda and mix well.
10.Let it rest for some time.
11.Then heat a non-stick appam kadai and pour batter and swirl around to make appams and close the lid to cook.
12.The appam kadai should be hot when poured and should be closed and cooked in medium flame.
13.Let it cook till the sides become golden and the center should also be cooked.

Then sprinkle sugar on top of appam and then add 1st milk on it when serving.

appam recipe south indian style /soft appam without yeast

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Prep Time 14 hours hrs

Total Time 14 hours hrs 30 minutes mins

Ingredients

  

For batter:

• Raw rice - 2 cups
• Urad/black gram dhal - 4-5 tbsp
• Methi/fenugreek seeds - 1/4 tsp
• Salt as needed and 2nd extract for mixing in batter

For coconut milk:

• Medium sized coconut - 11/2 no and extract 1st and 2nd milk.
• First milk to be used as side dish.
• Cardamom powder - 3/4 tbsp

Instructions

 

• Soak all the ingredients for batter for 6-8 hours(except salt).
• Then grind it to a smooth batter using grinder.
• Then add salt at the end and mix well.
• Let it ferment overnight.
• In the morning make coconut milk.
• To make coconut milk grind the coconut with water and squeeze with filter and this makes 1st milk.
• Then add the same husk of coconut scrapping to mixer and add water,grind then squeeze to get 2nd extract.
• This second extract should be added to the batter and make a thin batter(adjust by adding water).
• Then add baking soda and mix well.
• Let it rest for some time.
• Then heat a non-stick appam kadai and pou batter and swirl around to make appams.
• The appam kadai should be hot when poured and should be closed and cooked in medium flame.
• Let it cook till the sides become golden and the center should be cooked.
• Then sprinkle sugar on top of appam and then add 1st milk on it when serving.
  
• 

Notes

For serving I sprinkle sugar on hot appams and pour the coconut milk (with cardamom powder) over it!I find it more enjoyable than mixing sugar to coconut milk itself.
The first milk is used as side dish and the second milk is mixed with appam batter.
Have not added sugar to the batter if you want you can add.
The appam kadai should be hot when poured and should be closed and cooked in medium flame.
Add baking soda only before making appams.