Category: Breakfast / Tiffin /Kids Recipes
Cooking Time: ~2 mins
Appam, a South Indian pancake, is a must-try! Made from fermented rice batter and coconut milk, it has a unique flavor. It’s bowl-shaped with a crispy edge and a soft, thick center. Traditionally cooked in an appachatti, a deep pan like a wok, it’s usually eaten for breakfast or dinner, often with a side of vegetable stew or sweetened coconut milk. The secret to appam lies in its fermented batter, and some recipes even include yeast!
When you visit a South Indian restaurant, especially those that serve a buffet, you’ll likely find a live Appam counter. These are delicious, hot flatbreads served with sweet coconut milk. The line is always long, but it’s worth it for the taste. Everyone loves these appams, and they’re especially popular with kids. Everyone absolutely adores these appams, and they’re particularly beloved by kids.
Initially, I experimented with making appams using Idli/dosa batter, but I soon realized that it was best to make appam batter separately. Fermentation is the secret ingredient that makes appams soft, fluffy, and porous. If you’re not able to ferment the batter, especially during cold winters, you can try adding a pinch of cooking or baking soda. But that’s totally optional.
I have also tried using millets - Barnyard millet (Kuthiraivaali) and it came out very well. The ingredients for millet batter also given below.
I tried making mini appams in our cast iron paniyaram pan. At first, I thought I’d only make a few servings, thinking it might be a bit time-consuming. But guess what? These days, I’d rather make mini appams than the regular ones. They’re so tempting, not just for the kids, but for everyone! Plus, they’re easy to eat. Just pour some coconut milk over each one and enjoy!
Appam with sweetened coconut milk is a heavenly combination, and I also love them with a spicy veg stew or kurma. Since we’re only getting frozen coconut here, making coconut milk the traditional way takes some time to thaw and extract the milk. So, I’ve decided to use the organic Thai coconut milk cans we get from Costco. This way, it’ll be super easy, quick, and the taste won’t be compromised at all!
Ingredients:
For Appam:
- Idli rice - 1 & 1/2 cups
- Raw rice - 1 & 1/2 rice (I used Sona masoori rice)
- Whole white Urad dal - 1/4 cup
- Methi / Fenugreek seeds - 1 Tbsp
- Poha / Thick aval - 1/4 cup
- Coconut milk - as needed
- Salt - as needed
- Optional - Cooking / Baking soda - a pinch for small portion of batter
- Oil - to drizzle as needed
