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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Naomi Murugi
[email protected]Can I make these appams ahead of time and reheat them later?
Jenfri Cubas
[email protected]I'm allergic to coconut milk. Is there a substitute I can use?
haseeb ali haseeb riaz
[email protected]This recipe is missing some important ingredients. It doesn't include any coconut milk or sugar.
Snakekelwe dlamini
[email protected]I tried this recipe but my appams didn't turn out as fluffy as I expected. I'm not sure what went wrong.
Hasnain Javaid
[email protected]These appams were a little bit too sour for my taste, but other than that they were good.
Joyce Mweemba
[email protected]I'm a professional chef and I can say that this is a great recipe for appams. It's easy to follow and the results are delicious.
Rethabiile Mandlase
[email protected]These appams were so good that I ate three of them in one sitting. I'm definitely going to make them again.
Nqobile Ngomane
[email protected]I've never made appams before, but this recipe made it easy. They turned out great!
abdulakeem abdullahi
[email protected]I made these appams for breakfast and they were the perfect start to my day.
Slie Ngcobo
[email protected]I'm from Kerala and I can say that these appams are authentic and delicious. Thank you for sharing this recipe!
Gadafi Issah
[email protected]These appams were a hit at my party. Everyone loved them!
Mrs A
[email protected]I'm not usually a fan of appams, but these were really good. The coconut milk gave them a nice flavor.
Lacey DODD
[email protected]OMG! These appams were amazing. My husband and I ate them all in one sitting. We'll definitely be making them again soon.
Omowumi Adebayo
[email protected]I've made appams before, but this recipe was by far the best. The batter was easy to make and the appams cooked evenly. Definitely a keeper!
Mohsan Sabri
[email protected]These appams turned out so fluffy and delicious! I followed the recipe exactly and they were perfect. My family loved them.