Appam (അപ്പം, அப்பம், अप्पम) Appam, is a typical Kerala breakfast. Appam – the Queen of Kerala is a fermented flat crepe made out of Rice and Coconut. In Tamil, it is known as “Aappam“. It is eaten mostly for breakfast or dinner.
Regional Dish : Kerala; Tamilnadu;
Cusian Style : Kerala | Cooking Time 20 minutes | Take with kadala curry, sweet coconut cream | Type Breakfast | Shelf Life : 4 hours| Quantity: 5 Servings.
Appx. Nutrition values : calculated for 1 serving (2 nos appam and a cup of curry )
Calories (408 Kcal) , Carbohydrates ( 90 g), Protein (7.6 g), Fat (5 g ) .
- Raw Rice 2 Cups
- Cooked Rice ½ Cup
- Coconut Milk 1Cup
- Warm milk 4 tbsps
- Yeast 1tsp
- Sugar 1tbsp
- Oil for shallow frying
- Salt to taste
- Soak the rice for 4 hrs.
- Grind together raw rice, cooked rice, coconut coconut milk to a smooth batter of dosa consistency.
- In the mean time mix the yeast, 1 tbsp sugar in the warm milk & keep aside after 15 mins. The yeast will rise.
- Mix the yeast mixture to the batter and allow the batter to rise ( ferment).
- Before making appams, add salt as desired & sugar (if required) and stir well.
- Heat non-stick appachatti/ or any non stick pan with lid,Pour one big spoon of the batter, rotate the pan and close with lid.
- When the steam starts coming out, open the lid and take out the appam.
- Served with any veg korma, non veg korma , dal , chole , egg korma or as a sweet with sweetened coconut cream.
Other variants / Cuisine Style : 1. Appam (with rice Flakes, curd),