Nov 16, 2008


Aappam is a bowl shaped thin pan cakes made from
fermented rice flour..They derive their shapes from
the small skillet known as Appachatti . Sou WIki.
Paati used to make both Vellai appam and Karupatti(Palm jaggery)
appam .
Raw rice - 1 cup
Parboiled rice - 1 cup
Methi seeds - 1/4 tsp
Urad dal - 1 tblsp
Cooked rice - 3 tblsp
Salt - 1/2 tsp
Coconut milk - 1/2 cup
Baking soda - 1/2 tsp
  • Soak both rice with urad dal and methi seeds for 3 hrs.
  • Grind it to a nice batter . Add cooked rice and salt in the middle of grinding.
  • Leave the batter in the warm place for 8 - 10 hrs.
  • Add coconut milk and baking soda to the batter and mix well.
  • Heat Appachatti in the stove.When it is hot take a ladle full of batter and pour into the center .
  • Swirl the pan around so that the appam spreads evenly around the pan.
  • Close it with lid for 1 min.
  • Appam should not be crispy . So remove from the pan immediately.
  • Serve with stew or kurma.I like to eat with coconut milk and sugar.
And this goes to Srivalli's Rice Mela

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Madhu said...

Like the pure white colour for the appam.

srikars kitchen said...

wow.. nice entry.. looks soft...

Divya Vikram said...

Aapam, coconut milk and sugar is a yumy combo..Waiting to go home and eat all these stuff!

Bhawana said...

for me this looks like set dosa types :). I loved this texture.

Curry Leaf said...

Lovely.I too make it.I usually have it veg stew

Cham said...

Yes , my granny makes with jaggery too but in idli form :) Looks spongy and porous ur vella apppam

M's kitchen said...

you have a yummy blog. keep it up. first time here.

Priya said...

Wowww i love aappam like them with coconutmilk n sugar...

Laavanya said...

Aapam & sweetened coconut milk is really good. i like it with stew too.

Medhaa said...

I love this anytime, but i think mama used to add fresh coconut adding coconut milk is different.

Ramya said...

Thats lovely... i miss it! Pls visit YAAT post at my blog. I have something for you...