Kerala Style Appam with Kadala Curry
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
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 (Palappam) / Aappam
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 120kcal
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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Do we need to add coconut milk also?
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
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
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.
Hi Mami, Can we add Eno fruit salt instead of soda salt? Would it be alright.
Thanks!
Dhivya
yes Divya, you can use eno fruit salt.
Hello mami,
Where can I find the recipe for kadala curry?
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.
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.
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?
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.
Mami umgal pakkuvam ellame super
maami ! when do i add the 2 green chillies mentioned in the ingredients??
hi
should the koozh be added when its hot to the batter or should wait to cool down.
Let the koozh cool down and then we can add
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.
If adding left over idli/dosa batter at which stage should it be added?
We can add it after mixing the koozh in the rice batter