Appam Recipe

Cooking Directions

• STEP 1.Soak rice and urad dal separately for a few hours, then grind them into a smooth paste.
• STEP 2.Mix the rice and dal batter with coconut milk, salt, and sugar, and let it ferment overnight.
• STEP 3.Heat an appachatti pan, pour a ladleful of batter, and swirl it around to form a thin pancake with a thick center and lacy edges.
• STEP 4.Cover and cook until the edges turn golden brown and crispy, and the center is cooked through.
• STEP 5.Serve hot with coconut chutney or vegetable stew.

Cooking Tips

• Make sure the batter is well fermented to get soft and fluffy appams.
• Use a non-stick appachatti pan or a cast-iron skillet for best results.
• Swirl the batter quickly to get the perfect shape and thickness of the appam.
• If the appam sticks to the pan, lightly grease it with oil or ghee before pouring the batter.

Storage and Serving

• Appams are best served hot and fresh.
• Leftover appams can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the appams in a pan or microwave before serving.
• Serve with coconut chutney, vegetable stew, or any other accompaniment of your choice.