on Jun 19, 2024 Love South Indian food? Check out my South Indian Style Egg Curry, Mushroom Pepper Fry, Chutneys for Idli & Dosa, and Millet Mysore Masala Dosa recipes! Dunking these incredibly soft and fluffy Tender Coconut Appams (also known as palappam) in a hot and aromatic veg stew is my idea of an ideal breakfast situation. Like dosa batter, making appam also requires a little prep as the appam batter needs time to ferment. Plus the multiple steps can feel a little intimidating, especially if you are a new cook. But if you follow this simple recipe, along with all the tips and tricks that I have mentioned in this article, I assure you that you will nail the process of making appam at home in no time! This Kerala appam and veg stew is usually eaten for breakfast, but it’s filling and hearty enough to work for lunch as well as dinner.
Ingredients You’ll Need To Make Tender Coconut Appam
Rice: Soaked for about 8-10 hours or overnight. Idli or dosa rice works best to make this appam batter, but I tried a batch with sona masoori and that worked really well too. Cooked rice: Just a handful. Helps make the appam really soft and fluffy Tender coconut water: Used to soak the rice in. The same soaking tender coconut water is also used to grind the batter, so it’s important to follow the measurements provided. Coconut: Grated. Both fresh and frozen work here. Yeast: I have used dry active yeast to help ferment the batter. You can use instant yeast as well if you are in a hurry. Sugar: For a hint of sweetness typical to appam. Salt: For seasoning. Water: If needed. To adjust the consistency of the appam batter.
Richa’s Top Tips To Make The Best Appams
I would highly recommend using tender coconut water (this is the one I use) to soak the rice in as that really enhances the flavor. If you can’t find it, you can use regular water as well. Avoid overfilling your mixture jar and grind the batter in batches in case it has a smaller capacity. An overfilled jar will yield an unevenly ground batter as well as be a cause of accidents. The perfect appam batter should feel light, airy, and bubbly when mixed with a ladle. If it feels heavy (like dosa batter), then it is not ready to be used yet. Allow it to rest for some more time. You adjust the consistency of the batter by adding one tablespoon of water a time. The right appam batter consistency should be thinner than dosa batter, similar to the consistency of lassi. When making appam, the kadai should be medium hot to make the perfect appam. If it’s very hot, the batter will not spread properly and your appam will come out uneven. Salt can affect the fermentation of the batter, so the point at which you add it is crucial. If you live in a hot and humid climate, then add salt after grinding and before setting it aside to ferment to prevent the risk of over fermentation. However, if you live in a cold climate, then add salt after the batter is fully fermented. Once cooked, place a layer of parchment paper between each appam to prevent them from sticking to each other. If you cannot find fresh or frozen coconut, you can swap it for desiccated coconut. This will change the flavor of the dish slightly, but it will still work. These appams are best eaten fresh off the stove, so I would recommend having all the other elements prepped and ready before you start making appams.
Once you try this homemade tender coconut appam recipe, I promise you it will make a regular feature in your menu rotation. I love serving hot appams with a hot bowl of either Kerala Veg Stew or Mutton Ishtu. The appams are the perfect vehicle to scoop up all the warm, coconut-y flavors of these rich stews. If you do make this recipe, don’t forget to send me your photos on my IG; I love seeing your recreations! LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!
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