Kerala Appam – Traditional

by SnowS
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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Kerala Appam - Traditional
Votes: 39
Rating: 5
You:
Rate this recipe!
Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
  • Long grain rice - 3 cups
  • Cooked long grain rice(Choru) - 1 cup
  • Coconut milk - 1 cup
  • Water(As reqd) -
  • Salt - 1 tsp
  • Sugar - 2 tsp
  • Yeast - 1 tsp
  • Luke warm water(As reqd to dissolve yeast) -
  • Milk - 1/4 cup
Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
  • Long grain rice - 3 cups
  • Cooked long grain rice(Choru) - 1 cup
  • Coconut milk - 1 cup
  • Water(As reqd) -
  • Salt - 1 tsp
  • Sugar - 2 tsp
  • Yeast - 1 tsp
  • Luke warm water(As reqd to dissolve yeast) -
  • Milk - 1/4 cup
Votes: 39
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. :- Make sure not to make the batter too watery.
  3. Pour this in a vessel.
  4. Dissolve yeast in a little lukewarm water and add sugar. Mix well.
  5. Add this to the batter and stir it well.
  6. Place this in a warm place overnight for fermentation to make nice appam.
  7. Add salt and milk and mix well.
  8. Make appam on an appakara.
  9. :- Serve appam hot.
Recipe 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.

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38 comments

curryadmin
ks October 18, 2005 - 12:00 am

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

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curryadmin
Appam lover July 30, 2007 - 12:00 am

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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curryadmin
me March 27, 2007 - 12:00 am

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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curryadmin
aparna January 25, 2008 - 12:00 am

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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curryadmin
Anchu December 26, 2007 - 12:00 am

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

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curryadmin
sowmya Rao August 17, 2006 - 12:00 am

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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curryadmin
Laxmi G June 27, 2006 - 12:00 am

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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curryadmin
Biju December 16, 2007 - 12:00 am

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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curryadmin
appam lover July 30, 2007 - 12:00 am

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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curryadmin
Jinju July 13, 2007 - 12:00 am

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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curryadmin
nita July 5, 2007 - 12:00 am

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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curryadmin
reji May 29, 2007 - 12:00 am

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

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curryadmin
Hans August 24, 2008 - 12:00 am

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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curryadmin
ammu April 2, 2008 - 12:00 am

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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curryadmin
Susmitha June 26, 2008 - 12:00 am

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

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curryadmin
Nirmala May 25, 2008 - 12:00 am

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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curryadmin
Shalini February 28, 2010 - 5:32 pm

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

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curryadmin
Parvathy December 16, 2009 - 8:22 am

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

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curryadmin
anupama January 18, 2011 - 5:55 pm

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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curryadmin
Raji Shyam June 26, 2006 - 12:00 am

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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curryadmin
leona July 6, 2006 - 12:00 am

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

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curryadmin
chef July 22, 2006 - 12:00 am

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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curryadmin
simi August 6, 2006 - 12:00 am

Can I use pachari for long grain rice.

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curryadmin
lalitha February 28, 2006 - 12:00 am

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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curryadmin
lalitha February 28, 2006 - 12:00 am

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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curryadmin
gayathiri February 23, 2006 - 12:00 am

superb recipie delicious wat else to say
thanks a lottttt

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curryadmin
Archana March 31, 2006 - 12:00 am

what is cooked rice?

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curryadmin
jain January 31, 2007 - 12:00 am

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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curryadmin
Divya January 1, 2007 - 12:00 am

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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curryadmin
shilpa December 31, 2005 - 12:00 am

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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curryadmin
Sharon May 26, 2005 - 12:00 am

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

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curryadmin
arun May 17, 2005 - 12:00 am

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

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curryadmin
Arun May 17, 2005 - 12:00 am

I tried this recipe.its really very tasty.thanks

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curryadmin
madhu May 17, 2005 - 12:00 am

its really nice.

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curryadmin
alex September 29, 2005 - 12:00 am

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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curryadmin
alia uk September 28, 2005 - 12:00 am

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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curryadmin
savitha January 24, 2005 - 12:00 am

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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curryadmin
vani November 3, 2004 - 12:00 am

tasty!!!

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