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Leftover Rice Appam

instant kerala Appam with leftover rice and idli dosa batter
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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 tablespoon salt
  • 1 teaspoon sugar
  • 1 tablespoon sabudana flour

Batter

  • 1/2 teaspoon baking soda
  • 3/4 cup idli/dosa batter
  • 1/2 cup rice flour

To cook

  • Oil

Instructions

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

Video

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Notes

  1. 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
  2. For the best Kerala-style Appam, add cooked sona masoori rice or cooked raw rice. I have never tried it with brown rice
  3. Adding Rice flour in batches to avoid the mixie jar from turning hot. Use room temperature water. Mix well in between grinding
  4. 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
  5. 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
  6. 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
  7. 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 clean
  8. I would recommend the mentioned quantity of sugar as it helps for the perfect appam texture and also balances the baking soda flavor.
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