Name: Kerala Appam - Traditional
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups Long grain rice; 1 cup Cooked long grain rice (Choru); 1 cup Coconut milk; Water (As reqd); 1 tsp Salt; 2 tsp Sugar; 1 tsp Yeast; Luke warm water (As reqd to dissolve yeast); 1/4 cup Milk

Kerala Appam - Traditional

Kerala Appam - Traditional is a tasty and very popular breakfast dish in South Indian Cuisine. Soft lacey appams are a delectable dish that go perfect with any curry dish of your choice like mutta curry, vegetable stew etc. These rice pancakes are Lacey and crisp on the outside with a soft fluffy portion in the middle. These frilled appams are a culinary delight and no function in Kerala is ever complete without Kerala Appam - Traditional. Appam is prepared from fermented rice batter and the ingredients should be measured in stated quantities for grinding. The dish is wholesome and nutritious and you experience a sence of satisfaction.Try this Kerala Appam - Traditional at home with a delicious side dish. You can explore a well detailed recipe for the dish here.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

3 cups Long grain rice
1 cup Cooked long grain rice Choru
1 cup Coconut milk
Water As reqd
1 tsp Salt
2 tsp Sugar
1 tsp Yeast
Luke warm water As reqd to dissolve yeast
1/4 cup Milk

Instructions

For preparing Kerala Appam - Traditional dish, first 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.

Notes

You can visit this link for a side dish with Appam Kerala Tasty Egg Curry. You can also visit this link Kerala Prawns Roast.

Tried this recipe?Let us know how it was!

Response (39)

k

ks October 18, 2005

Looks interesting! Wanted to know (before trying) is it cooked rice or boiled rice?

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A

Appam lover July 30, 2007

I want to try this recipe. Have tried several appam recipes before but in vain..How do I know when the batter is ready?

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m

me March 27, 2007

I tried this recipe, came out ok. Batter had`nt risen much
How do I know when the batter is ready? Any hints?

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a

aparna January 25, 2008

many thanks.iwas trying to make appam since too long,but always failed this time i was able to do well

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Load more replies (35)
A

Anchu December 26, 2007

Thanks dude!!!It came out really really good..Thanks so much for the perfect combination as well…

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s

sowmya Rao August 17, 2006

Hi,
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.
Thanks.

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L

Laxmi G June 27, 2006

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!!

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B

Biju December 16, 2007

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.

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a

appam lover July 30, 2007

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.

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J

Jinju July 13, 2007

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.

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n

nita July 5, 2007

Hi,i have a query.should we add salt n milk soon after grinding or after fermentation in the morning before preparing it?
Thanks

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r

reji May 29, 2007

Thanks for sharing a great recipe. It came out well and tasted really nice

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H

Hans August 24, 2008

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?

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a

ammu April 2, 2008

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….:-)

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S

Susmitha June 26, 2008

I loved the recipe. Could you please mail it to me.

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N

Nirmala May 25, 2008

Hi Snow,
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!!!

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S

Shalini February 28, 2010

How much yeast needs to be added I dont have any idea about it?

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P

Parvathy December 16, 2009

Thanks Snow!!!!!!!!!!!!! appam was delicious…..really great!!!!

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a

anupama January 18, 2011

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…..

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R

Raji Shyam June 26, 2006

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.

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l

leona July 6, 2006

hi,
I tried this…appam was really yummy and soft…perfect measurement…thanks a lot

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c

chef July 22, 2006

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

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s

simi August 6, 2006

Can I use pachari for long grain rice.

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l

lalitha February 28, 2006

Hi,
i want to know whether long grain rice & ponni rice r same.Pls reply me.Can i use ponni rice to make appam.

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l

lalitha February 28, 2006

Hi,
Is it needed to add cooked rice.What type of cooked rice(red rice or sonamasoori rice or ponni rice)?Pls reply me.

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g

gayathiri February 23, 2006

superb recipie delicious wat else to say
thanks a lottttt

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A

Archana March 31, 2006

what is cooked rice?

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j

jain January 31, 2007

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.

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D

Divya January 1, 2007

I just wanted to know whether we have to soak the long grain rice for a while before grinding or it is not necessary?

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s

shilpa December 31, 2005

Hi Raji
I tried this recipe and it came out really well!!so thankful to u…keep posting good recipes like this

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S

Sharon May 26, 2005

I just made appam for the first time..And It turned out perfect….Thanks a lot for this recipe

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a

arun May 17, 2005

EXCELLENT!!!!!!!!!…This recipe very tasty.Thank u so much.

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A

Arun May 17, 2005

I tried this recipe.its really very tasty.thanks

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m

madhu May 17, 2005

its really nice.

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a

alex September 29, 2005

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
thank u

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a

alia uk September 28, 2005

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

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s

savitha January 24, 2005

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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v

vani November 3, 2004

tasty!!!

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B

BABU THOMAS March 5, 2021

I just followed your recipe & made the Dal curry . It’s so delicious!!! Thank you so much

Reply

5 from 39 votes (39 ratings without comment)

Kerala Appam – Traditional