Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, appam. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Appam is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Appam is something that I’ve loved my whole life. They are fine and they look fantastic.
Within a few years, APPAM evolved into a unique association. Appam are tasty soft hoppers and a popular Kerala breakfast. Known as appam or palappam these are served with vegetable stew or kadala curry. One of the the yummiest flat breads to come out of India is the Appam, native to the state of Kerala.
To begin with this recipe, we have to first prepare a few ingredients. You can cook appam using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Appam:
- Make ready 2 standard measuring cup Idlee dhosa batter
- Prepare 1 big size onion chopped
- Prepare 1 large capsicum chopped
- Get 1 tomato scooped and chopped
- Prepare 2 green chillies chopped
- Get As per taste Salt
- Get 10 Curry leaves roughly broken
Appam recipe is made with rice and fresh coconut with or without yeast. Its popular among Kerala breakfast recipes that are healthy, simple and easy to make. Appam is my sons all time favorite dish. Appam with sweet coconut milk is something he can have everyday.
Steps to make Appam:
- Make sure that the batter is thick like for Idlee (ribbon consistency) and is at room temperature. Combine all the ingredients in the batter. Mix well.
- Heat up appam pan. Put a little oil in each section. Put the batter in each section. Cover and cook for 2-4 min on medium to slow flame.
- When you see that the appams are puffed and the top surface is dry, try to flip them. For flipping, you need to first gently scrape the sides of it off the pan using a sharp spoon and then flip. If the sides do not leave the pan easily or if they do not hold a nice round shape while flipping, understand that it is still a bit uncooked from inside and hence not yet time to flip. Flip and cook on the other side leaving the pan uncovered.
- The texture of the appams should be golden brown and crunchy with some air bubbles on the outer surface. The inside of it should be soft and spongy.
- Serve hot with any south Indian style chutney. I used 'chutney for Mysore Masala dhosa' as it was available.
- Tips : 1. The first batch of appam may be very sticky and hard to flip. It's normal as the pan takes time to set. From the second batch onwards it will be easy. But ensure that you scrape out all the burnt residue before continuing to make the second batch. 2. The appams must be well cooked, crunchy and firm at the bottom at the time of flipping or else they'll break or get deshaped. 3. Ensure that the heat under the pan is evenly spread. I use a very thin wired rake under the pan for that.
- Variation : 1.you may want to do tadka for better flavour. Heat oil, crackle mustard, add udad Dal, asafoetida, green chillies and curry leaves. Pour it in the batter and mix. You can also add grated coconut. 2. You can serve appam with sabhar too. It also tastes yummm.
Appam is my sons all time favorite dish. Appam with sweet coconut milk is something he can have everyday. There is no addition of yeast in this Appam recipe. Appam is a very popular and traditional breakfast of Kerala. This is not the typical Kerala appam Appams are soft and spongy in the center and has a lacy border.
So that is going to wrap this up with this exceptional food appam recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
