How to make Appam -
Popular south Indian bread made with rice and coconut milk batter served with vegetable stew
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Short grain rice (चावल), White bread slices (सफेद ब्रेड)
Cuisine : Kerala
Course : Breads
For more recipes related to Appam checkout Appam, Neer Dosa. You can also find more Breads recipes like Spicy Rajma Parantha Chicken Stuffed Paranthas Lehsuni Methi Parantha Soya Aapams
Appam Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Appam Recipe
Short grain rice , soaked for 3-4 hours and drained 1 cup
White bread slices 3
Cooked rice , cooked 1/2 cup
Fresh coconut , scraped 1/2 cup
Salt 1 teaspoon
Onion , peeled 1 medium
Oil as required
Green coconut chutney to serve
Method
Step 1
Place bread slices on a plate, pour some water over them and let them soak for 10-15 minutes.
Step 2
Put the drained rice in a mixer jar, add 50 ml water and grind into a smooth batter. Transfer into a bowl.
Step 3
Put cooked rice and coconut in the same mixer jar. Squeeze out excess water from bread slices, add to mixer jar along with 25 ml water and blend into a smooth and thick mixture.
Step 4
Add this mixture to the rice batter, mix well, cover and set aside in a warm place for 6-8 hours to ferment.
Step 5
Heat a cast-iron appam kadai.
Step 6
Add salt to fermented batter and mix well.
Step 7
Insert a fork in the onion, dip it in some oil and grease the hot appam kadai with it.
Step 8
Pour a ladleful of batter in the greased pan and swirl to spread it all around the kadai so that the edges are thin and the centre is thicker. Cover and cook for 2-3 minutes.Remove the appam and keep on a serving plate. Make more appams similarly.
Step 9
Serve hot with green coconut chutney or vegetable ishtew or chicken ishtew.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
