Appam Recipe (2024)

Appam also called as hoppers is made using raw rice, coconut, sugar, coconut milk and salt. Batter made using raw rice is fermented and made into spongy appam. Sometimes yeast, cooked rice or cooking soda is added for fermentation.

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How to Make Easy Homemade Appam Recipe

I promised you to post a simple appam recipe, and here i am with it. This doesn't need much work at all, soaking, grinding and fermenting. That's it. And also it need only minimum ingredients. Great for people who go to work. You can check out my other appam recipes like coconut milk appam recipe.

About Appam (Hoppers)

Appam Tamil:ஆப்பம்is a type ofpancake, originating fromSouth India, made with fermented rice batter and coconut milk, common inKerala, India.It is eaten most frequently forbreakfastordinner.

It is usually made using raw rice, coconut milk, coconut, yeast, sugar and cooked rice.

The appam batter is poured in a special chatti and cooked covered till soft and spongy. Appam is usually served with curries, chicken or mutton stew, veg curries, veg kurmas or even sweetened coconut milk.

Watch Appam Recipe Video

Side dishes For Appam

• Vegetable Stew
• White Chicken Stew
• Spicy Chicken Stew
• Potato Stew

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Ingredients for Appam (Hoppers)

Raw Rice | Pacharisi - Raw rice is added in the making of appam because it helps with the texture of appam. Regular rice won't give the proper texture to the appam. Raw rice is soaked for few hours and ground till smooth.

Urad dal - Urad dal helps in fermentation of the batter and makes it soft.

Sugar - Sugar is added in appam batter which helps in the fermentation of the batter. It adds sweetness to the appam batter which makes it more tasty.

Cooked Rice - Cooked rice helps with the fermentation and make the appam soft.

How to Make Appam Batter

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Soaking

Take raw rice, urad dal in a bowl and wash well. Soak in water for 4 hours.

Grinding Batter

Strain the rice and urad dal and take it in a blender. Add in cooked rice and blend till smooth. Once the batter is ground. Take it in a bowl.

Now take the blender jar, add 1 cup of water to it. Swirl and clean the blender really well. Take the mix in the sauce pan. Cook on high heat and keep mixing till it thickens well. Set aside to cool completely.

Fermentation

Once the mix is cooled. Add it in to the batter. Add salt and mix well. Cover and leave to ferment for 24 hours. Once the batter is fermented. It will look foamy and bubbly.

Cooking Appam

Heat appam pan, pour a ladleful of batter and swirl. Cover and cook till the bottom is crispy. Remove and serve.

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How to Make Soft Appam (Stepwise Pictures)

Soaking Rice & Urad Dal

1)Start by measuring raw rice and urad dal. Raw rice is also known as pacharisi. This version of my fool proof soft appam recipe calls for urad dal.

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2)Take both urad dal and raw rice in a large mixing bowl. Wash this multiple times to remove any dirt from the rice and dal.

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3)Cover the rice and dal with cold water and let it soak for 4 to 5 hours. By this time the rice and dal will be soaked.

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Grinding Appam Batter

4)That is my amma making the appam batter and BTW this is her recipe. It is tried and tested by thousands of my viewers from youtube.

Strain the rice and dal from the bowl and add it to a blender. You can grind the appam batter in a blender, no need for wet grinder.

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5)Once the rice and dal is added, you have to add a handful of cooked rice. Leftover rice can be used in this appam.

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6)Now grind the batter using very little water till it is fine and smooth in texture. Depending upon your blender power, it won't take more than 2 to 3 minutes for grinding.

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7)Pour the batter into a bowl which has a lid. I did this in batches. So once the first batch is ready you can grind the next batch.

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Fermenting Batter

8)Now take the blender jar, add 1 cup of water to it. Swirl and clean the blender really well. Take the mix in the sauce pan. We are going to cook some of the rice batter to create a paste like texture which we call as "kappi". This helps will the fermentation and makes the appam softer.

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9)Cook on high heat and keep mixing till it thickens well. Set aside to cool completely.

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10)Once the cooked rice batter is cooled, add it into the ground rice and dal batter.

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11)Add salt to taste. You can use fine salt or rock salt.

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12)Whisk really well till smooth.

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13)Allow this to ferment overnight. The batter till ferment in 12 to 15 hours.

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14)This is how fermented batter will look like. So light, foamy and frothy.

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Cooking Appam

15)For making appam, always remove the required amount of batter in a separate bowl. This way you don't mix sugar to the whole batter.

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16)Add sugar to the batter and mix well. Sugar helps with the browning and crispy texture of appam. Also it increases taste.

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17)Mix well. In this recipe you don't need baking soda (cooking soda). But if you find the appam is not soft enough, you can add a pinch.

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18)Heat appam chatti. I prefer using nonstick appam chatti. Pour ladleful of batter in the centre.

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19)Swirl the pan to coat the appam chatti.

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20)Cover and cook on medium high heat till appam gets crispy.

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21)Appam should be crispy and golden on the edges and soft fluffy in the centre.

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22)You can serve appam with any side dish as you prefer.

Top Tip: If you have any leftover appam batter, store in fridge. The next day appam batter might not be looking as frothy as fresh ones. You have to keep at room temperature for minimum 2 hours to make it frothy again. Else you can add a pinch of baking soda while cooking appam to make it soft appam.

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How to Make Kerala Style Appam with Coconut

The above version of recipe which I have shared is what I make now, But if you want to try kerala style appam recipe using coconut here you go. This appam recipe is made with raw rice, fresh coconut. It needs a bit of baking soda for softness.

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Ingredients

• Raw Rice / Pacharisi - 2 cups
• Fresh Coconut - 1 cup grated
• Sugar - 2 tblspn
• Salt to taste
• Baking Soda - ½ tsp
• Water as needed for grinding
• Oil for greasing pan

How to Make Kerala Style Appam with Coconut

1) Take raw rice in a bowl and wash it well. Now cover it with clean water and let it soak for 4 to 6 hours or overnight. Once soaked strain it and add it to a blender.

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2)Now add in coconut into the rice and blend them. Once it is half blended, add water and make it into a smooth paste.

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3)Since it is rice, it won't be too smooth, but it should be as smooth as possible. It doesn't take more that 8 to 10 mins.

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4)Now take them in a container. Cover it and let it ferment overnight.

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5)The next day, add sugar, salt, baking soda and some water and make it into a smooth runny batter.

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6)Appam batter is ready to make appam.

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7)Now heat your non stick appam chatti on medium heat. Pour a ladleful of batter in the centre and swirl the pan to coat the sides.

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8)Cover it and let it cook for 45 second to a min.

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9)Now the appam will look soft and crispy on the sides. open the lid and remove the appam.

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10)Enjoy hot appam with side dish of your choice.

Pro Tips

• Grind the batter to a fine paste. This result in soft appam.
• Don't add to much baking soda. If you add, it wont give white appam.
• The batter should be very thin, this will give soft appam.
• You can use appam chatti or a dosa tawa for making appam.
• Yeast can be added very little when fermenting the batter. If you are adding yeast just add a pinch of it and also ferment it overnight.
• Raw rice has to be used for better texture.
• You can add coconut water when grinding the batter.
• Extra addition of coconut milk can be used for better texture and taste.

Frequently Asked Questions (FAQ)

1)Why My Appam Batter is not Fermenting?

If the batter is too thick then there might be trouble fermenting. Adding of little yeast will help in fermentation. Freshly grated coconut, coconut water may help too.

2)What can be served with Appam?

Appams are served with vegetable stew, kadala curry (chickpea curry), potato stew, vegetable korma, coconut chutney orcoconut milk sweetenedwith jaggery. To make my favorite sweet coconut milk for pairing with palappam, the coconut milk is sweetened with jaggery and flavored with cardamom powder.

3) How many calories are there in 2 appam?

One Appam contains 120 calories

4)Why is my appam not soft?

Adding little cooked rice when grinding appam batter will make it softer. Grated coconut can be added for making it soft.

5)Can we make appam without yeast?

You can easily make appam without yeast. I have shared all these recipes of making of appam without yeast. Coconut or baking soda is added instead of yeast.

6)How to make soft appam without yeast?

Removing some of the appam batter and cooking it till it gets transparent and paste like. This can be mixed into the remaining batter and then the whole batter is left to ferment. This batter results in softer appam.

Appam Side Dishes | What to Serve with

This appam turned out so soft and delicious. I served this with kadala curry and it was delicious. Checkout my kadala curry recipe. For other side dishes you can check the best recipes of side dishes with appam.

You can serve this with Egg Korma or Egg Pulusu or any spicy gravy. But the best combo is with Amma’s Varutharacha Urulai Kilangu Korma.

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