Appam Recipe – Kerala Style

spinach-appams“Appams” are a famous breakfast and snack food from Kerala, and you can find several variations of the basic Appam recipe. It is a relatively simple recipe, but may need some practice to perfect it. You can add vegetables, coconut, spinach or other flavors of your choice to modify the basic Appam recipe given below. This South-Indian favorite can be enjoyed with Sambhar or vegetable curries and stews; It’s tasty, versatile, and healthy too, so try it out and see for yourself!

[recipe & photo courtesy of Tarla Dalal]

Ingredients
Makes 10 to 15 appams.

2 cups raw rice
1/2 cup cooked rice
1 cup coocnut milk
2 tspn sugar
1/2 tspn dry yeast
2 tbsp warm water
2 tbsp spinach puree
salt to taste
oil for cooking

Method
Wash and soak the rice for 3-4 hours. Drain and keep aside.

Grind the raw rice and cooked rice in a blender with a little coconut milk. Remove from the grinder and add the sugar, the remaining coconut milk and salt.

Mix the yeast with a little warm water, and add to the rice paste. Mix well and make sure the batter is smooth and of dropping consistency. If its a bit hard, add 2 tbsp milk to make it liquid enough.

Cover and keep for another 2 to 3 hours. Then add the spinach puree.

Heat an Appam Kadai or a deep non-stick pan and grease it lightly with oil. Pour 1 big spoon of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick.

Cover and cook for 1 minute, till the middle part becomes fluffy and the edges become golden. Repeat with the remaining batter.

Transfer the beautiful and healthy Spinach Appams to a plate and serve them hot with Vegetable Curry, Sambhar or some simple Tomato-Onion Chutney!


Comments

  1. Anonymous says:

    Hi,
    Can the normal appams be made 2-3 hrs before serving? can we reheat it in microwave before serving. I would like to serve the normal appams for a party. What would be the good combination curry for it – veg stew or egg curry with coco milk or Chicken chettinad.
    Thanks

  2. i never used spinach puree for making appam.this looks beautiful.

  3. Wow…these appams look beautiful! I love dipping them in tea and eating them 🙂

  4. hope you try it out Lakshmi! and let us know how u liked it:)

    HC – I remember how many appams I gobbled up with sambhar and stew when my friend’s mom invited us for brunch one day!:) its easy to lose count when they are so tasty though!:D

  5. I love appom especial with vegetable stew

  6. Wow beautiful appam. but never tried adding spinach to it.

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