Appams Recipes
APPAMS
These are leavened rice pancakes. Wonderful to the extreme.They are traditionally prepared by using the milk freshly extracted from coconuts and toddy. My ex-neighbour (Sagar Aunty) gave me this much more simplified version without compromising on taste and I am forever indebted to her for it.
Provided by Girl from India
Categories Breakfast
Time 17h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Soak the raw rice in water for around 3-4 hours.
- Scrape the coconut.
- Grind the rice with the coconut and the cooked rice till very fine.
- Keep it overnight or for 8 hours (not refrigerated) Early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast) Mix well (add more milk if required to get the consitency of pourable batter) Cover and keep aside for 3 hours.
- Now heat a non stick wok.
- (kadhai) Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
- Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
- The sides will seem lacey and the centre will be thick like an idli.
- This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk) ANd yes do try it with maple syrup or as it is (as my son enjoys it).
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APPAM RECIPE WITHOUT YEAST, HOW TO MAKE APPAM - RAKS KITCHEN
From rakskitchen.net
4.6/5 (9)Category Breakfast
- (OR) Soak both rice, dal in one vessel along with poha and urad dal, fenugreek seeds in another vessel for 3 hrs.
- First grind fenugreek till smooth and fluffy adding around 1/2 cup water, then add rest of the soaked items, enough water and grind till smooth.
- Mix salt and keep for fermentation overnight. Batter should be little bit watery than idly batter (just pouring consistency) and should not be heavy, should be light.
APPAM RECIPE: EASY TO COOK APPAM | HOW TO MAKE APPAM AT HOME
From recipes.timesofindia.com
2.8/5 (3)Total Time 2 hrsCategory DinnerCalories 673 per serving
- Appam is a delectable South Indian recipe, which can be prepared in a few minutes if all the ingredients are in place. Here’s how you prepare this delicious dish. Take a large bowl and soak 1 kilogram of rice in it for about 5 hours and then drain out the water from the bowl.
- Once the rice is soaked, put a pressure cooker on medium flame and add the soaked rice in it along with 2 and a half cup of water. Close the lid and pressure cook the rice for 1 whistle. Once cooked, let the steam release on its own and open the lid.
- Now, take a blender and prepare a mixture of cooked rice and grated coconut. Then take a bowl and add sugar, dry yeast, salt and water. Leave the mixture unattended for half an hour. After half an hour, mix both the mixtures well and combine them together. Let the batter ferment for about 8-9 hours and your Appam batter will be ready.
- Put a pan on medium flame and spread the mixture in it. Now cover the pan with a lid and heat for 3-4 minutes, then reduce the flame to low. The appam is now ready, enjoy it with your choice of curry.
TRADITIONAL APPAM RECIPE, APPAM RECIPE WITHOUT YEAST ...
From kannammacooks.com
4.9/5 (20)Category CrepeCuisine South IndianTotal Time 10 hrs 20 mins
- Wash the rice well for 2-3 times in running water. Then soak the rice and fenugreek seeds in water for two hours.
- Transfer some of the batter to a separate bowl. I transferred one third of the batter. Add a tablespoon of sugar and 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well to combine.
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5/5 (54)Total Time 5 hrs 45 minsCategory Breakfast, SnacksCalories 90 per serving
- Drain and then add them to the grinder. Also add the grated coconut, cooked rice or poha (aval or flattened rice), dry active yeast, salt and sugar.
- You can also proof the yeast separately and then add. Just take about 2 to 3 tbsp warm water. Add a pinch of sugar and dissolve it. Then add the yeast and stir. Let this solution sit at room temperature for 10 to 15 mins till it becomes bubbly and frothy. * Check notes
APPAM - RECIPE FOR FERMENTED RICE CREPES / HOPPERS ...
From carameltintedlife.com
Cuisine IndianCategory AppetizerServings 10Calories 340 per serving
- Let the yeast activate in 2 tablespoons slightly warm water for 5-8 minutes until frothy. Grind the rice and coconut together along with 1.5 cups water to form a runny batter. Add poha (flattened rice) and grind again until a smooth batter is formed.
- To the basic batter, add sugar and cardamom powder. Mix well to dissolve the sugar. The vattayapam batter is ready to use.
- To the basic batter that you just prepared, add 3-4 tablespoons of water and mix to combine. The batter should be runny, but thick enough to coat the back of a spoon.
- To steam the appams, use either a silicone egg bite mold or a lightly oiled steel pan or a greased cake tin. Pour in enough batter (around 3 cms deep).
APPAM WITH RICE FLOUR (EASY METHOD) - RECIPES 'R' SIMPLE
From recipesaresimple.com
96% (122)Category Breads-Breakfast-BrunchCuisine Indian, Kerala / MalabarTotal Time 55 mins
- Combine the yeast, sugar and warm water together and leave to rise till frothy.. Grind the grated coconut in your small grinder to a coarse mixture, not too fine.
- . Prepare the 'Pasty batter' - the 'Kappi' OR 'Kurrukku': Add the 14 tsp of rice flour and sugar to the water in a saucepan and heat whilst stirring. Allow thickening into a paste. (The 'Kappi' or 'Kurukku' helps to accelerate the fermentation process.) Allow to cool to room temp.
- . Combine the 2 cups rice flour, sugar, salt, 'Pasty batter', yeast solution, coconut milk, ground coconut and stir well. Wash out the cup that held the coconut milk with another 1/4-1/2 cup water, adding enough water to get a batter similar to an 'Idli' Batter OR Thicker than Pancake Batter.
- . LEAVE TO RISE: around 8 hours OR overnight, in a warm place till doubled in volume. (Remember to keep the batter in a large enough container to rise).. When ready to prepare, enough water to make a loose pancake batter OR a 'Dosa Batter' Consistency. Add salt or sugar if needed. Stir well from the bottom of the container.. Use an 'Apa Chatti' OR Rounded non-stick pan/ 'kadai' with a lid.. Pour a ladleful of batter, to the heated pan. Wait for 5 seconds. Hold both handles and rotate the pan till the batter spreads over the pan evenly. Swirling two times should be enough. Swirl in one direction only.. Cover the pan, turn down the heat and cook for one to two minutes.. Remove the lid and turn up the heat to get a crisped edge.. The sides should be crisped a bit and golden and the center should be a little 'puffed' up.. with a plastic spatula, slide off the appam. (Do not flip the appam over- it requires cooking only on one side).. Place on Kitchen Parchment Paper or Newspaper as you pre
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From subbuskitchen.com
Ratings 16Calories 100 per servingCategory Festival, Sweet
- Rinse the rice twice and Soak the raw rice in water for an hour. After 1 hour, drain the water and add it to the mixer
- Grind it in mixer to a fine paste without adding water. Now add grated coconut, banana, cardamom powder to the mixer
- Grind it to a fine paste. Finally add jaggery and give a pulse or two. If you grind it more, the jaggery will dilute the appam batter. Now our appam batter is ready.
- Now a days we have appakarai(Non stick Appam pan) which makes our job easier. Keep the nonstick appam pan in the flame and add little ghee to each kuzhi. When the pan is hot, take a small ladle and fill 3/4th of each hole with the batter.
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5/5 (1)Total Time 35 mins
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From southernliving.com
Total Time 16 hrs 50 mins
- Place uncooked rice in a small bowl, and pour in canned coconut water; rice should be submerged. Cover and refrigerate at least 6 hours or up to 12 hours. Drain. (Soaking the rice in coconut water gives it a sweet tang and supports the fermentation process.)
- Stir together yeast and ½ teaspoon of the sugar in a small bowl. Add warm water; stir until yeast mixture dissolves. Let stand until yeast is foamy, about 10 minutes.
- Meanwhile, place drained rice, coconut milk, grated coconut, cooked rice, ¼ cup tap water, and remaining 2 tablespoons sugar in a blender. Process on low speed, gradually increasing speed to high, until a smooth batter forms, about 1 minute. Batter will feel slightly gritty if you rub it between your fingers.
- Pour batter into a large bowl, and add yeast mixture. Stir with your hands until combined. The warmth of your hands supports the fermentation process. Cover with a clean kitchen towel; let ferment at warm room temperature or in a turned-off oven for at least 10 hours or up to 12 hours. The batter will have puffed up and will have fermentation holes on top. This is a good sign of fermentation. Stir in salt and, if needed, 1 to 2 tablespoons tap water until mixture is blended and smooth and resembles consistency of thin pancake batter.
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