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Appam By Chef Ajay Chopra

Ajay Chopra
Appam is a traditional South Indian pancake. Chef Ajay Chopra shares the step-by-step recipe.

Serves

3

Cooking Time

8-10 Min

Meal Type

savoury

Preparation Time

10-20 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

  • For Appam

    • 1 cup regular white rice sona masoori/basmati

    • 1 cup boiled idli rice

    • ½ cup thick coconut milk

    • 1/2 fresh grated coconut

    • ½ tsp dry active yeast

    • 10 ml water

    • 2 tsp sugar

    • salt to taste

    • water as required for grinding

    • oil as required

PREPARATION

  1. 1

    Rinse both the rice varieties together for a couple of times. Soak both the regular rice for 4-5 hours, make a paste of the boiled rice. (You can also make the paste of the soaked rice and boiled rice together).

  2. 2

    In a bowl warm add water, active dry yeast and sugar and leave to bloom.

  3. 3

    In a grinder add the soaked rice and grated coconut and grind to a smooth paste. Transfer to a bowl and thin it down by adding the coconut milk and the yeast leave it to ferment for 12 hours.

  4. 4

    Then add more coconut milk till desired consistency and leave to rest for another hour.

  5. 5

    Spread a ladle full of the batter in a heated kadhai. Turn and tilt the pan so as to spread the batter.

  6. 6

    Cover the pan and let the appam cook. The base would become nicely light golden.

  7. 7

    Serve the appam hot or warm with vegetable stew or sweetened coconut milk.

STEP BY STEP