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 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.
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.