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 Kerala Appam (Rice pancakes) 
  • 3 cups Long grained rice
  • 1 cup Black gram dal
  • 1/4 cup Yoghurt
  • 2 teaspoons Dry yeast
  • 1/2 cup Coconut milk
  • 6 tablespoons Vegetable oil
  • 1/4 cup Warm water
  • Salt (As per taste)
Select a long-grained rice variety and soak it for 6 hours. The skinned udad dal can be soaked for 4 hours. The yeast needs to be activated, so soak it in 1/4 cup of warm water until it foams.

Drain the soaked rice and dal. Grind the rice in an electric blender until it becomes a thick paste. Remove and keep in a large bowl.

Similarly process the dal. Mix the rice and dal pastes to make a batter. Add the yoghurt and yeast and leave it to ferment for several hours. Refrigerate the batter as soon as it starts to ferment.

Just before cooking the Appam, check the consistency of the batter and add as much coconut milk as necessary to make the batter slightly thick. Grease a small heavy two handled wok with oil and heat it. Pour in a ladleful of the batter. Hold both handles of the wok and swirl it to spread the batter in a circle. Cover with a lid and cook the Appam for 3 mins on a low flame.

The edges of the Appam should be brown and crispy and the centre thick and moist.

serve with chutney and sambhar.

Other Details
Serves: 4 Time: 15 mins.

Rating: Not rated yet.

Category: Bread | State: Kerala | Submitted by: System


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