Appam is a South Indian pancake made from fermented rice batter and coconut milk. It has thin, crispy edges with a soft, fluffy center and is a popular breakfast or dinner dish in Kerala, Sri Lanka, and Tamil Nadu. Appam is not only delicious but also happens to be gluten-free and vegan. Traditionally, appam is fermented with toddy, an alcoholic drink made from palm or coconut flower.
Plain appam or Vella appam is a bowl-shaped pancake made from fermented rice flour and cooked in small appachatti molds. They are mildly sweet and often served with Kerala-style curries such as Mutton Stew, Chickpea Curry, or Chicken Curry. Some people prefer to add poha or cooked rice while grinding the batter to enhance its texture.
Appam can be served with either sweetened coconut milk or vegetable stew. The coconut milk is sweetened with jaggery or sugar and flavored with cardamom powder. Mappilai samba rice, a rice variety known for its health benefits, is commonly used to make appam. This rice is high in fiber, which aids digestion, and can increase hemoglobin levels, making it an ideal choice for diabetic patients and children. It also contains essential minerals like magnesium, phosphorus, molybdenum, and manganese.
To learn how to make Mappilai samba rice appam with kuruma, detailed steps with pictures and videos are available in Tamil.
Mappillai Samba Rice Appam Recipe | Appam Recipe
Ingredients
To prepare Mappillai samba appam
How to make Mappillai Samba Rice Appam Recipe
To Prepare Mappillai samba rice appam
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Take Mappillai samba rice/red rice, raw rice, idli rice, whole urad dal and fenugreek seeds.
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Soak all ingredients together for about 4-5 hrs.
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Soak poha before 15 mins of grinding.
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After Soaking ingredients wash twice with running water.
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Transfer all ingredient into blender to grind fine batter.
Wash blender add that water in to batter.
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Add salt mix well with clean hand.
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Allow to ferment the batter for 8-12 hrs.
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After 10 hrs. the batter will ferment like this.
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Add water to batter to become flowing consistency like dosa batter.
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Heat the appam pan, pour ladle full of batter in medium hot pan.
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Rotate the pan and spread the batter.
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cover and steam cook till the appam gets cooked well completely in low flame for 4-5 mins.
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Healthy yummy crispy around edges and soft fluffy in middle appam is ready.
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If you don’t have appam pan use dosa tawa.
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Pour ladle full batter and spread like little thick dosa.
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Cover and cook. Do not flip other side like normal dosa in medium flame.
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Same kind of appam is ready in dosa tawa too.
Note
- Batter has to be fermented for a minimum of 8 hours in a warm place.
- Pan should be kept in medium heat, otherwise you may not get the desired texture.
- Use coconut oil to make kuruma to get nice aroma.
- If you don't have poppy seeds you can increase the number of cashew nuts.
