Appam
Street food is quite popular now. There is a mushroom proliferation of street food carts with a variety of food items to satisfy everyone’s palate. Food is tasty, flavorful and cheap. The vendors make it swiftly and serve the food hot. Appam is Kerala specialty. For the first time in my cooking life, I made Appam. Batter is made with rice, urad dhal and fenugreek seeds, and fermented. Consistency of batter is very important. It should be soft and silky; a little thinner than the Dosai batter. It is easy to make soft silky Appam#book
Appam
Street food is quite popular now. There is a mushroom proliferation of street food carts with a variety of food items to satisfy everyone’s palate. Food is tasty, flavorful and cheap. The vendors make it swiftly and serve the food hot. Appam is Kerala specialty. For the first time in my cooking life, I made Appam. Batter is made with rice, urad dhal and fenugreek seeds, and fermented. Consistency of batter is very important. It should be soft and silky; a little thinner than the Dosai batter. It is easy to make soft silky Appam#book
Open in Cookpad AppSteps
- 1
Soak dry ingredients for 4 hrs. Grind to make a smooth silky paste. Batter should be thinner than dosa batter. You may add a cup of coconut milk. I use canned coconut milk. Ferment overnight when the weather is warm.
If you want to make it on the same day add 1 tbsp dry yeast; ferment in a warm place, Fermentation is the most important part of appam making. Grease a shallow skillet.
- 2
Pour a cup of batter. Swirl the skillet to coat the skillet with the batter. Cover, cook over simmering heat about 5 minutes. You can simply slide over the appam to a plate.
- 3
Serve with coconut chutney, vegetable Kurma or coconut milk seasoned with cardamom
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