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WHY LEFTOVER RICE FOR SPONGY APPAM?

Cooked rice helps for soft and spongy appam. I would highly recommend leftover cold rice at room temperature or from the refrigerator. avoid hot rice

WHAT KIND OF RICE WORKS FOR KERALA APPAM?

For the best Kerala-style Appam, add cooked sona masoori rice or cooked raw rice.

Tips for mixie grinding

Adding Rice flour in batches to avoid the mixie jar from turning hot. Use room temperature water. Mix well in between grinding.

idli dosa batter

since we don’t ferment the batter for 8 hours idli/ dosa batter is a must. I used thick homemade batter. If your batter is watery, reduce water accordingly

whisk well, and aerate the batter

Don’t skip this step as it helps for soft and spongy appam. If you do not have an electric beater, use a hand whisk or ladle; mix well

CAN I REDUCE COCONUT milk?

coconut milk gives amazing flavor to the lacy Kerala appam. If you are using frozen coconut, thaw them then use them. Always add coconut initially else it won’t grind well

CONSISTENCY OF APPAM BATTER?

Appam batter is watery (liquid consistency ) compared to dosai/ adai batter. to check if the batter is at the right consistency, take a little batter at the back side of the ladle, if you wipe the batter, you should be able to wipe it clean

BEST SIDE DISH FOR Kerala appam

Appam tastes yummy with Vegetable stew and Sodhi is a tasty side. Coconut chutney, tomato onion thokku, kadala curry, and kurma are my other favorite side dishes.

CAN I REDUCE SUGAR?

I would recommend the mentioned quantity of sugar as it helps for the perfect appam texture and also balances the baking soda flavor.

Sodhi Kuzhambu

Breakfast recipes in TMF

Appam varieties in TMF

Ingredients

Grind the batter

1/2 cup + 1 cup cooked rice, tightly pressed

1 cup thick coconut milk

1/4 cup rice flour

1 cup water

1/2 tbsp salt

1 tsp sugar

1 tbsp sabudana flour

Batter

1/2 tsp baking soda

3/4 cup idli/dosa batter

1/2 cup rice flour

To cook

Oil

How to make Leftover Rice Appam with step-by-step pictures

grind batter

First, leftover rice, coconut milk, water, sugar, salt, rice flour, and sabudana flour; grind to a smooth batter

Transfer to a wide vessel

mix and rest

add idli/dosa batter, and rice flour; mix well

furthermore, add baking soda; whisk well with an electric mixer for 2 minutes or until the batter turns light with bubbles

rest the batter for at least 1 hour. You can keep the batter for up to 8 hours

Prepare Appam

Mix the batter well
Heat appam pan | Appa Kadai | appa chatti in low to medium flame

When hot add a ladle full of batter in the middle. Hold both handles and gently tilt the pan to make the appam batter and spread the batter

Cover with a lid and let it cook for a minute or till it is cooked

Avoid flipping. serve hot