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  • Kerala Style Appam with Kadala Curry

Kerala Style Appam with Kadala Curry

Posted on Jun 15th, 2019
by Sowmya Venkatachalam
Categories:
  • Breakfast Dishes
3.84 from 18 votes
Appam is a popular breakfast dish in Kerala made using rice flour. It's very soft and it's usually served with cocunut milk / Kadala curry / chutney
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Fermentation Time 8 hours
Total Time 9 hours 40 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 4 minutes
Appam is very delicious dish made frequently in southern part of Tamilnadu and also in Kerala. This is a very healthy recipe as it does not involves usage of any oil. Aapam is steam cooked dish and hence good for the children too. Its is generally served with Kadala Curry and Coconut Milk in Kerala. In most of the restaurants in TamilNadu, Appam is served with Kurma or Kadala Curry or Coconut milk. Kadala Curry and Coconut milk are perfect accompaniment for this Appam. I personally like with Coconut milk. The sweetness of coconutmilk gives a dainty flavour to the dish. I have seen many people who prefer kadala curry or other spicy accompaniment. Appam with Kadala curry and coconut milk, perfect and rich breakfast dish.

Recipe Card for making Appam

 

Kerala Style Appam
Pin Recipe

Kerala Style Appam (Palappam) / Aappam

Course: Breakfast
Cuisine: Indian, Kerala
Equipments Needed
  • Mixer Grinder
Prep Time: 1 hour 20 minutes
Cook Time: 20 minutes
Fermentation Time: 8 hours
Total Time: 9 hours 40 minutes
Servings: 4 people
Calories: 120kcal
Author: Sowmya Venkatachalam
Appam is a popular breakfast dish in Kerala made using rice flour. It's very soft and it's usually served with cocunut milk / Kadala curry / chutney
Print Recipe

Ingredients

  • 2 cups Raw Rice (Pacharisi) (1 cup = 250 ml)
  • 1 tsp Salt (adjust to your taste)
  • ½ tsp Baking Soda
  • 2 ladle Idli Batter (left over) (Optional)

Instructions 

Making the Batter

  • Soak the rice in water for 1-2 hours.
  • Drain the rice and grind it in mixer to a smooth batter by adding water little by little. Take the batter in a vessel. (refer the vidoe for the tips related to the consistency of the batter)

Making Koozh

  • Clean the mixer with some water and along with this add 4 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame

Making the Appam Batter

  • Add this to the ground batter and add salt. Keep this batter aside for atleast 12 hours for fermentation

Making the Appam

  • After 8 hours, add the soda salt and the aapam batter is now ready for use.
  • Heat the Appam pan and pour 1 ladle of batter and rotate the pan to spread the batter evenly and close the pan with the lid.
  • Let the aapam cook in low flame for few minutes. Once the appam is cooked, we can see the appam stop sticking to the pan and comes out easily. Gently remove the appam from pan and place it in a plate. Repeat the same for the rest of the batter.
  • Serve the delicious Aapam with cocunut milk, Kadala curry and chutney

Video

Notes

Nutritional Info

Nutrition Facts
Kerala Style Appam (Palappam) / Aappam
Amount Per Serving (1 nos)
Calories 120 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7.6g48%
Carbohydrates 20g7%
Sugar 2.7g3%
Vitamin C 0.8mg1%
Calcium 40mg4%
Iron 6.7mg37%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step picture:

Preparing Appam Batter

  • Soak the rice in water for 1-2 hours. Drain the rice and grind it in mixer to a smooth batter by adding water little by little. Take the batter in a vessel. The batter can be thin like rasam consistency. We don’t need thick batter.
  • Clean the mixer with 2 cups of water and along with this add 2 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame
  • Add this thick porridge like consistency to the batter. Besides, if we have left over Idli/Dosa batter we can add 2-3 ladle of idli/dosa batter to the appam batter and stir well. Dosa batter helps in quick fermentation and in turn makes the appam soft. Add salt lesser than we add for normal Dosa batter. Keep this batter aside for atleast 7-8 hours for fermentation.  Do not use the batter without fermentation, because batter without fermentation will make the the appam more crispier and taste will not be great.

Cooking Appam

  • The next day add the soda salt and the aapam batter is now ready for use. Adding soda salt is optional. Well Fermented batter itself is enough to get soft and yummy Appam. Grease the appam pan with very little oil and heat the Appam pan and pour 1 ladle of batter and rotate the pan to spread the batter evenly and close the pan with the lid. Most importantly, keep the flame in low and let it cook in low flame for few minutes. Once cooked, we can see the appam stop sticking to the pan and comes out easily. Gently remove the appam from pan and place it in a plate. Repeat the same for the rest of the batter.
  • Serve the delicious Aapam with cocunut milk, Kadala curry and chutney
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

26 Comments Hide Comments

Anonymous says:
July 1, 2011 at 5:32 pm

Do we need to add coconut milk also?

Reply
Prasanna Rao says:
November 15, 2012 at 11:14 am

i didnt understand this Clean the mixer with some water and along with this add 4 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame

Reply
Prasanna Rao says:
November 15, 2012 at 11:18 am

i didnt understand this Clean the mixer with some water and along with this add 4 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame

Reply
subbuskitchen says:
November 16, 2012 at 7:22 am

Hi Prasanna, We need to make a koozh. That is after grinding the batter, take 4 ladle of batter separately in a pan. Take the remaining batter in a vessel. Clean the mixer with 1 cup of water and add this to the separately taken 4 ladle of batter and mix well and keep in flame and stir continuously till the batter becomes thicker and lumps are not formed. Remove from flame and add this to the remaining batter and keep it for fermentation.

Reply
Div says:
May 7, 2014 at 3:37 am

Hi Mami, Can we add Eno fruit salt instead of soda salt? Would it be alright.

Thanks!
Dhivya

Reply
subbuskitchen says:
May 7, 2014 at 1:06 pm

yes Divya, you can use eno fruit salt.

Reply
mia says:
September 16, 2014 at 2:03 pm

Hello mami,
Where can I find the recipe for kadala curry?

Reply
Revathi Chari says:
September 18, 2014 at 6:09 am

Mami recipe for kadala curry is not given. pls post that too. Also should we prepare coconut milk like we prepare 'Aadipaal' or just plain coconut milk without heating. should we add sugar or jaggery? pls give recipe for these two items so that I can try out aappam. I have tried many of your items and turned good even though I am not a great cook. thanks a lot.

Reply
subbuskitchen says:
September 19, 2014 at 8:35 am

Hi Revathi, Thanks for your message.
you can find the kadala curry recipe in the below link. https://www.subbuskitchen.com/2014/09/kadala-curry-recipe-kerala-style-kadala.html

Coconut milk preparation. Grate 1 full coconut and add it to the mixer. Add 1.5 -2 cups of water and nicely grind it to a paste. Squeeze out the coconut paste to take the milk out of it. Also you can strain the milk to get rid of coconut gratings if any present. Finally add nearly 1/4 cup of sugar to the coconut milk and mix well. Our coconut milk is now ready to serve with aapam.

Reply
Anju says:
September 18, 2014 at 1:41 pm

Hello Mami,

Ur recipes are so good.. I love ur Milgau kuzhambu a lot. I wanted to ask, what rice are u using for the aapam recipe? Will basmathi work or need to have idli rice?

Reply
subbuskitchen says:
September 19, 2014 at 8:24 am

Hi Anju. Thanks for your lovely words. We can use basmati rice for aapam. i have used many times and it has turned out perfect.

Reply
Ambika Meikandar says:
November 12, 2014 at 5:33 am

Mami umgal pakkuvam ellame super

Reply
Anonymous says:
June 4, 2015 at 2:20 pm

maami ! when do i add the 2 green chillies mentioned in the ingredients??

Reply
Asha Pai says:
December 5, 2019 at 3:14 am

hi
should the koozh be added when its hot to the batter or should wait to cool down.

Reply
Sowmya Venkatachalam says:
December 5, 2019 at 4:38 am

Let the koozh cool down and then we can add

Reply
BatmanSmilie says:
December 6, 2019 at 1:57 pm

Mam,sambar and chutney is not a combination for app am.Chicken curry,egg curry.kadala curry,beg stew or other non veg.curry.We don’t add dosamaavu or urud dal.Your app am is good but its not Kerala app am.

Reply
Lalitha says:
December 9, 2019 at 6:58 pm

If adding left over idli/dosa batter at which stage should it be added?

Reply
Sowmya Venkatachalam says:
December 10, 2019 at 2:01 am

We can add it after mixing the koozh in the rice batter

Reply
Sathya says:
August 4, 2020 at 2:56 pm

5 stars
They came out SO WELL👌🏽👌🏽👌🏽Tasted Awesome with Kadala curry & with Thenga Paal too !!👍🏽👍🏽👍🏽Thank you🙏🏽🌷🙏🏽

Reply
Sowmya Venkatachalam says:
August 5, 2020 at 7:33 am

So Glad and happy to know Sathya. Thank you

Reply
Lalitha says:
December 20, 2020 at 9:02 am

Are the appams supposed to taste slightly sour and sweet please?

Reply
Sowmya Venkatachalam says:
December 22, 2020 at 8:07 am

Appams won’t taste sour. Because of the coconut milk it tastes sweet but not sour.

Reply
Parvathy says:
December 20, 2020 at 9:28 am

Do the appams taste a little sweet and sor?

Reply
Sowmya Venkatachalam says:
December 22, 2020 at 8:07 am

So appam should not taste sour

Reply
Pushpa says:
January 18, 2021 at 10:50 am

I used to add coconut milk to the batter befor making appam

Reply
Sowmya Venkatachalam says:
January 18, 2021 at 8:37 pm

Yes.. This gives good flavor.

Reply

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