Here is an easy breakfast recipe that can be made easy with a little bit of planning. Kara appam is made by adding tempering to the appam batter and made into tasty appams.
Here are some of the traditional appam recipes on the site
Kerala Appam
https://www.kannammacooks.com/kerala-appam-kerala-palappam-recipe/
Appam Recipe Without Yeast
https://www.kannammacooks.com/appam-recipe-without-yeast/
Brown Rice Appam
https://www.kannammacooks.com/brown-rice-appam/
Karupatti Appam
https://www.kannammacooks.com/karupatti-appam/
This is a simple recipe for appam batter where soaked rice is ground along with a little urad dal and fenugreek seeds. I add a little cooked rice and a pinch of yeast for better fermentation.
I like to store the yeast in the freezer. It stores well in the freezer and stays fresh for up to an year. As India is humid, the yeast spoils fast if stored at room temperature.
Here are the things you can buy online for making this recipe
Appam Pan https://amzn.to/3I8RrMJ
Heavy Duty Indian Mixie https://amzn.to/3GCDIxq
Active Dry Yeast https://amzn.to/3GFDllW
Canned Coconut Milk https://amzn.to/3IcPij1
Here is the video of how to make kara appam
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Kara Appam Recipe | Tempered Appam Recipe
Here is an easy breakfast recipe that can be made easy with a little bit of planning. Kara appam is made by adding tempering to the appam batter and made into tasty appams.
- Total Time: 8h20m
- Yield: 20 small appams 1x
Ingredients
Ingredients for kara appam batter
1 cup raw rice
2 tablespoon whole white urad dal
1/2 teaspoon fenugreek seeds
1/4 cup cooked rice
2 cups water
1 pinch of yeast
1/2 teaspoon salt
1 teaspoon sugar
Ingredients for tempering kara appam
2 teaspoon Indian sesame oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 sprig curry leaves, finely chopped
1/2 teaspoon ginger, minced
1/4 teaspoon chilli flakes
1 green chilli, finely chopped
Other Ingredients for kara appam
2 tablespoon coriander leaves, chopped
2 tablespoon coconut milk
Instructions
Wash and soak the raw rice, urad dal, fenugreek seeds along with cooked rice in two cups of water for a couple of hours.
Grind all the ingredients along with the water used for soaking to a fine paste.
To the ground batter, add in the salt, sugar and the yeast. Mix well to combine. Ferment the batter overnite.
Tempering: Heat oil in a pan and add in all the tempering ingredients. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.
Add in the coriander leaves and the coconut milk to the batter and mix well to combine.
The appam batter consistency should be thin. Little thinner than the dosai batter consistency. Add water if necessary to adjust the consistency of appam batter.
Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.
Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
Serve the appams hot.
- Prep Time: 8h
- Cook Time: 20m
Keywords: kara appam
This is an amazing recipe, have tried it many time and every time it’s foolproof….
SOS – today I don’t have cooked rice – may I add poha instead??
yes. you can. Thanks.