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Appam Recipe By Chef Ajay Chopra

Name: Appam Recipe
Prep time: 10 min
Cook time: PT8-M
Total time: 18 min
Yield: 3
Cuisine: Indian
Ingredients: 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

Appam Recipe

Ajay Chopra

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

Preparation Time

10-20 Min

Cooking Time

8-10 Min

Meal Type

main course

Difficulty

MEDIUM

Ingredients For Appam Recipe

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

How to make Appam Recipe?

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).
In a bowl warm add water, active dry yeast and sugar and leave to bloom.
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.
Then add more coconut milk till desired consistency and leave to rest for another hour.
Spread a ladle full of the batter in a heated kadhai. Turn and tilt the pan so as to spread the batter.
Cover the pan and let the appam cook. The base would become nicely light golden.
Serve the appam hot or warm with vegetable stew or sweetened coconut milk.

View Step by Step Recipe

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).

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

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.

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

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

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

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

Appam is a traditional South Indian pancake. The soft, fluffy Appams are made from raw rice, grated coconut and coconut milk. A batter is made from these ingredients which is fermented for 10-12 hours. Active yeast is added for fermentation.

The appam batter is poured into a special pan or kadhai. A spoonful of batter is spread in the pan or kadhai, it is then covered and cooked till soft and spongy. Appam has crispy edges and a soft and fluffy centre. It is served with veg curries, veg stews, non-veg curries and chutney.

Appam

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