Chettinad Appam Recipe

Cooking Directions

• STEP 1.Soak the rice in water for 4-5 hours, then drain the water.
• STEP 2.In a blender, grind the soaked rice and grated coconut together to make a smooth batter.
• STEP 3.Transfer the batter to a bowl and let it ferment overnight or for at least 8 hours.
• STEP 4.Heat an appam pan or a non-stick skillet and pour a ladleful of batter into the center.
• STEP 5.Swirl the pan to spread the batter evenly and cook on low heat until the edges turn golden and crispy.
• STEP 6.Serve the Chettinad Appam hot with coconut chutney or sambar.

Cooking Tips

• To enhance the flavor, you can add a handful of cooked rice or cooked rice flakes to the batter before fermenting.
• Make sure the pan is well-seasoned or greased with oil before pouring the batter to prevent sticking.
• Leftover appams can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a pan or microwave.

Storage and Serving

• Serve the Chettinad Appam for breakfast or as a snack with coconut chutney or sambar.
• You can also serve them as a side dish with a main course.
• Leftover appams can be enjoyed cold or reheated in a pan or microwave.