How to make appam with rice flour

I have not been able to add new posts recently as I have been sick. But now I am back again and with Appams to boot. One of my favourite breakfast items is appam. It is soft and easy on the stomach so it is excellent for people recovering from sickness too .. ahem .. ahem.. like me.

Appam is traditionally made by grinding soaked rice, but I am going to show you the quicker(?) method using rice flour directly. This just cuts out the step of soaking and grinding the rice, but the remaining steps remain.

Also appam in Kerala is made using toddy / kallu which gives it a distinctive flavour but we poor people have to make do with what we have and that is yeast.

Appam can be had with vegetable stew, mutton stew, kadala curry, chicken curry .. ok now I will stop and let’s have the recipe.

final_appam_3_compr
Ingredients

  • 1 1/4 cup rice flour
  • 2 cup coconut milk (made from half grated coconut)
  • 1 tsp yeast
  • 1 tbsp sugar
  • 1/4 cup rava
  • salt to taste

Method

Mix the rice flour, coconut milk, yeast and sugar in a bowl and keep aside for 8 – 9 hours.

At the end of this time the batter should have risen like this.

fermented_batter_compr

If the batter feels too runny, then cook the rava in some water and add it to the batter till it is of the correct consistency. Rava helps the appams be softer when we are making them with rice flour.

batter_compr

Add salt to taste to the batter. Heat a non stick appam tava and pour a ladleful of batter into it. Spread in a circular fashion and cover with lid till appam is cooked. That would take about 2 – 3 minutes.

appam_2_compr

Take the appam out of the pan and serve hot with your preferred curry. If you are making the appams earlier then you can store them in a casserole to keep them hot.

taking_appam_compr

 

final_appam_compr

 

How to make appam with rice flour
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 1¼ cup rice flour
  • 2 cup coconut milk (made from half grated coconut)
  • 1 tsp yeast
  • 1 tbsp sugar
  • ¼ cup rava
  • salt to taste
Instructions
  1. Mix the rice flour, coconut milk, yeast and sugar in a bowl and keep aside for 8 - 9 hours.
  2. At the end of this time the batter should have risen.
  3. If the batter feels too runny, then cook the rava in some water and add it to the batter till it is of the correct consistency. Rava helps the appams be softer when we are making them with rice flour.
  4. Add salt to taste to the batter. Heat a non stick appam tava and pour a ladleful of batter into it. Spread in a circular fashion and cover with lid till appam is cooked. That would take about 2 - 3 minutes.
  5. Take the appam out of the pan and serve hot with your preferred curry. If you are making the appams earlier then you can store them in a casserole to keep them hot.

 

Next up, how to make vegetable stew for these appams.

 

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