black gram · Bread · breads · coconut · coconut milk · cooking oil · dairy free · kerala · Kerala Cuisine · leavener · medium · ovo vegetarian · Rice · sago · salt · sugar · sweetener · Uncategorized · vegetable oil · Vegetarian · water · white rice · yeast

Kerala Appam

indusmathew

I have already shared a recipe for soft and pillowy palappams here. But I recently tried out this recipe, and while the taste was almost similar, the appams were definitely much, much softer.

For those of you who are unfamiliar with the dish, appam is a leavened rice bread from Kerala. It is an absolute must for Easter and Christmas celebrations in Christian homes in the state. But it is so good that it has found its way to other communities and parts of the country as well. If I remember right, Appams were also made in a masterclass of Masterchef Australia!

  • Servings: 10-portion
  • Difficulty: medium
  • Print

I have already shared a recipe for soft and pillowy palappams here. But I recently tried out this recipe, and while the taste was almost similar, the appams were definitely much, much softer. For those of you who are unfamiliar with the dish, appam is a leavened rice bread from Kerala. It is an abso

Summary

  • Cuisine: kerala
  • Course: breads
  • Preparation Time: 1440 mins
  • Cooking Time: 20 mins

Ingredients

1/2 cup Sago (Chau ari),
1/2 cup Peeled Black gram (uzhunnu),
2 cups White rice grains (dosa rice),
1 1/4 teaspoons Dried Yeast ,
2 tablespoons Sugar ,
1/2 cup Lukewarm water ,
1/2 cup Warm water ,
5 tablespoons Cooked rice ,
2 cups Coconut milk (medium thickness),
Vegetable Oil
to taste Salt ,

Steps

  1. Soak sago and black gram in water for 6-8 hours.
  2. Soak white rice grains also in water for 6-8 hours.
  3. Mix together yeast, sugar and lukewarm water. Keep aside for 10-15 minutes till frothy.
  4. Grind together soaked sago, black gram, white rice, cooked rice, frothy yeast mixture along with 1/2 cup of warm water till smooth.
  5. Mix in coconut milk. Add more water if required to adjust consistency. Keep aside for 2-3 hours till batter rises.
  6. Heat a appam chatti or a small wok over medium flame. Smear some oil on the surface to prevent sticking.
  7. Add salt to batter and mix.
  8. Pour in a couple of ladles of batter into the wok. Swirl the wok to spread the batter around. Cover and cook till the middle of the appam is cooked. Remove with a spatula and keep aside.
  9. Repeat till the batter is used up. Any leftover batter can be stored in fridge for 2-3 days.

Enjoy the appams with Kerala style stew or chicken curry.

Palappam and Chicken Stew – The best breakfast ever !!!

In every Christian home in Kerala, on the day before Christmas and Easter, women busy themselves with the prep work for a scrumptious breakfast of palappam and chicken stew for the D day. What better way to kick start the celebrations than with these soft rice appams surrounded by a beautiful 'lace'
indugetscooking.cucumbertown.com

Kerala Chicken Curry with Roasted Coconut and Spices

Varutharacha Kozhi Curry is Kerala style chicken curry with roasted and ground coconut, spices and shallots. In India, marriage is the most important thing that happens in your life. Infact, marriage is your life. So, when you reach marriageable age, your family and friends start searching for a par
indugetscooking.cucumbertown.com

I also made some appams on a flat pan. These taste great with beef olarthiyathu!!

Enjoy!

6 thoughts on “Kerala Appam”

  1. Appam looks lovely….ur recipe sounds interesting with the addition of sago and urad dal…got to try it ur way next time I make it…

    Like

    Reply

  5. Till now I have been eating appams from outside. I guess it’s​ time make of my own. These are looking so fluffy and soft.

    Like

    Reply

Leave a comment