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Kerala Appam Traditional breakfast
Published On: 20 Jul 2004
for more details, click the name of the ingredient
Bengali: Laban / Noone
hindi: Cheeni / Shakkar
Grind together long grain rice and cooked rice very well with coconut milk and enough water, to make a batter of dripping consistency.
:- Make sure not to make the batter too watery.
Pour this in a vessel.
Dissolve yeast in a little lukewarm water and add sugar. Mix well.
Add this to the batter and stir it well.
Place this in a warm place overnight for fermentation to make nice appam.
Add salt and milk and mix well.
Make appam on an appakara.
:- Serve appam hot.
I tried this recipe today and it came out so well, but had not much holes in the dosa as was like urs in the pic.....
How much yeast needs to be added I dont have any idea about it?
Thanks Snow!!!!!!!!!!!!! appam was delicious.....really great!!!!
yummm..looks good..Should try it this weekend. BTW how do you "grind"? Does it mean using a blender to make it into a paste?
I loved the recipe. Could you please mail it to me.
Thanks alot for the receipe. The appams turned out very well and my boys really enjoyed them. Thanks for making a mother`s dream come true!!!
hey, this recipe is wonderful....congrats snow....I have a doubt....With this recipe we get soft appams with white wings around the center....there is another variety of appams with a brown, net like wings around the center, right....Do u know how to get the wings more thin n net like n brown in color?...if anyone knows the secret please share....anyways, the center portion of ur recipe is perfect snow...This will always be my recipe for appams hereafter....:-)
many thanks.iwas trying to make appam since too long,but always failed this time i was able to do well
Thanks dude!!!It came out really really good..Thanks so much for the perfect combination as well...
Few notes based on the way it is made in my part of Kerala:
1. For cooked rice, we use left over cooked parboiled rice. You can tell parboiled rice by either the marking on the package or by how tough it is to break the grain into two. They also take longer to cook (about 45 minutes unless you use a pressure cooker).
2. For the non cooked rice ingredient, we use basmati rice and soak it for a few hours before grinding it. We also use pachari for this sometimes.
3. You add the milk at the time of cooking.
4. The fermentation takes about 6-10 hours. If it hasn`t risen yet and is all bubbly, it is not ready.
The directions and measurements were perfect. I made paalappam for the first time, and the results were - well TASTY ! Thank you very much for posting this recipe.
Hats off to u for this marvellous recipie. After 3 yrs of failing to make gud/soft appams i have finally succeeeded. My son just loved it. Its a fav among all the non malayalees also here.Again thanks a ton.
Hi,i have a query.should we add salt n milk soon after grinding or after fermentation in the morning before preparing it?
Thanks for sharing a great recipe. It came out well and tasted really nice
I tried this recipe, came out ok. Batter had`nt risen much
How do I know when the batter is ready? Any hints?
I want to try this recipe. Have tried several appam recipes before but in vain..How do I know when the batter is ready?
Pallappam mmmm..... i am sorry i can`t rate the recipe coz i havent tried it yet. how ever i am sure it is a very good recipe and very helpful instructions. but could you please tell me how i can make the same with rice powder and the canned coconut milk or the instant maggi coconut milk powder to serve two.
I just wanted to know whether we have to soak the long grain rice for a while before grinding or it is not necessary?
the recepie looks interesting.I had tasted appam prepared by others n i like it.Want to prepare it by myself. Can anyone suggest me suitable side dish wish which tastes good along with appam.I am pure vegetarian.
Can I use pachari for long grain rice.
cooked rice used here is rice that has either been boiled or steamed. Boiled preferably. Long grain rice is not an absolute necessary - comes out just as good with any other rice
I tried this...appam was really yummy and soft...perfect measurement...thanks a lot
Hi. Thank you so much for this gab recipe. Ever since i got married I`ve been trying to make appam. But they were total disasters. Finally i chanced upon this recipe and now my appams are the talk of the town. My husband`s friends come just to taste it and I owe it all to your Raji. Thank you so much!!
Thanks a lot for the great comments. I typically use cooked long grain white rice(the kind we get in the grocery stores in the U.S)to make the batter. You can also use cooked Ponni rice for this.
what is cooked rice?
i want to know whether long grain rice & ponni rice r same.Pls reply me.Can i use ponni rice to make appam.
Is it needed to add cooked rice.What type of cooked rice(red rice or sonamasoori rice or ponni rice)?Pls reply me.
superb recipie delicious wat else to say
thanks a lottttt
I tried this recipe and it came out really well!!so thankful to u...keep posting good recipes like this
Looks interesting! Wanted to know (before trying) is it cooked rice or boiled rice?
very tasty ,soft as panj, color as snow.i try appam in various ways but was sad to remember, just now i got perfect measurement
i dont know hw to express my feeling !!!! its very very tasty !!!
thank u so much my dear friend .early i tried this in various ways. but it was very sad thing to remember . But now only i got the perfect measurement , & ingreidients . It came out very well. & its soft as "panji"like & color like snow wonder ful !!!!!!!!!!!!
thank you once again
I just made appam for the first time..And It turned out perfect....Thanks a lot for this recipe
EXCELLENT!!!!!!!!!...This recipe very tasty.Thank u so much.
I tried this recipe.its really very tasty.thanks
its really nice.
hi this receipe is too good.i am not a malayali but my husband is. i just can`t tell u how happy he was after eating this apppam.
thank u sooooooooo much.
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