Appam Batter Recipe | How to make perfect appam batter with yeast by Masterchefmom

 

As you enter a South Indian coastal food restaurant, the aroma of appam captivates you. 

Just like many of you, I am also a major fan of the fluffy round, bowl shaped Appam. 

I love to feast on it by dunking it in to fresh Coconut Milk or hot vegetable stew with a distinctive coconut flavour. It is one of those dishes which is not only great to eat, but also great to look at. I am always mesmerised when I watch a chef make appam in that special Appa Kadai. A decade ago, I decided to start making them at home.

Though just by looking at the process, it might intimidate the beginners, it is actually quite simple if you get the batter right. 

I have tried to break down the basics into a few simple steps and using a small quantity so that the entire process is manageable. Once you try the recipe for a couple of times, you can always double the quantity. 

 After a couple of time you make the appams, you will agree with me how simple it is to make but also deeply satisfying. You can never stop with just a couple of appams. Let me warm you, they are quite addictive.

I am sharing a fool-proof recipe to make soft and spongy appams in an easy non-sticky manner.  You can either use a non-stick appa kadai/appa chatti or an iron appa kadai. I have used an iron appa kadai. I have shared the method to season an iron appa kadai here. Do check it out. 

This makes the kadai totally non-sticky. The appams slide out of the kadai easily. You can use a small size dosai ladle or the back of the dosai ladle to gently remove the sides of the appam. You can use a paper tissue to rub some oil ( either coconut oil or sesame oil) in the kadai before every couple of appams. There is no need to drizzle oil for each appam. 

Appam Batter Recipe By Masterchefmom

Preparation time: 9 hours

Cooking time: approx 5 mins per appam

Makes: 15 appams

1 glass = 150 ml cup

Note: Use the same size glass/cup to measure rice, coconut and water

Ingredients:

1 cup idli rice

1 cup fresh grated coconut

1/4 tsp yeast

1.5 tsp sugar

1 tsp sea salt

Method:

8 Steps to make a perfect Appam batter

STEP 1: 

Wash 1 glass of  idli rice three to four times and soak it in 2 glasses of water for 3-4 hours.

STEP 2:

Drain excess water and add the rice to the jar of a mixer. Add 1 glass of fresh coconut and grind the mixture to a smooth paste . Add 1/4 cup-1/2 cup water while grinding( adjust)

STEP 3:

Take 1 tbsp of the ground batter in a pan, and mix it with 1/2 cup water without any lumps.

STEP 4:

Place this mixture over low flame and keep stirring till you get a smooth porridge consistency and switch off.

STEP 5:

To this mixture, add 1.5 tsp sugar( you can adjust the amount of sugar as per taste) and 1 tsp salt ( preferably sea salt) and mix well. 

STEP 6:

 If the mixture is still hot, add 1 more tablespoon of batter and mix it along with the cooked batter . The mixture should not be too hot or cold, it should be luke warm. Now, add 1/4 tsp yeast and mix without any lumps. You can add 1/4 cup water and mix well. 

Alternate Method: You can add the cooked batter with salt, sugar, yeast in a mixer instead of mixing with hand.

STEP 7: 

Pour this mixture into the ground batter, mix well with your hands.

STEP 8 : 

Cover and rest for 6-8 hours or overnight. 

Your perfect appam batter is now ready!! 

Important Note: 

Appam batter will be slightly thinner than dosai batter. You can always make the first appam and check for the consistency. If it is too thick, add water to the batter and make the remaining appams. I am sure they will be loved by your family and friends. 

You can serve appams with coconut milk or stew of your choice. Simply divine !

Do try and share your feedback with me. If you liked the video, do share the same with your friends and family. 

Happy Cooking!

With love,

Masterchefmom