Friday, April 15, 2011

Appam with Appam podi / Appam flour

This is an authentic dish of South India, especially Tamil Nadu and Kerala. Can make for breakfast or dinner. Goes well with any curry potato, chicken, egg etc. Also can be eaten with banana stew.


Appam powder pack any brand. usually comes as 500 gm pack. For 2 members it can be used twice.
Little yeast (Baking soda )
1/4 tbsp sugar
Oil for frying
Salt to taste


This consists of 2 steps. Preparing thick porridge (Kappi ) and then batter for appam.

Preparing Kappi:
  1. Take about 50 gm of appam powder in a vessel mix well with water to form a thin batter without lumps. 
  2. Heat it in low flame stirring continuously so that no lumps are formed again, the water would start reducing
  3. Keep doing it until it forms a thick porridge consistency, remove from flame and let it cool
Preparing Appam Batter
  1. Need to ferment yeast. Take little yeast less than a tbsp, and mix with 2 tbsp of luke warm water, add 1/4 tbsp sugar let is dissolve. Cover and keep aside for 10 minutes.
  2. Take the prepared porridge / kappi add the fermented yeast, 200 - 300 gm ( half the packet ) appam powder
  3. Pour water and make a thin batter ( dosa batter consistency ) keep for 10 - 12 hours. Best is to prepare evening and it would be ready in the morning.
  4. You would notice the batter has risen a bit due to the yeast, if you do not see and change, keep it for few more hours it depends on the temperate of the place.
  5. Once its ready add salt to your taste and mix well keep for 30 more minutes before making appam.
  6. Heat the appam pan, grease with little oil pour a spoonful of batter and swirl it around to get the shape. Cover the pan and cook on medium flame until its cooked. ( Add little water if the batter is too thick )
  7. Repeat the same to make few more. Serve hot with desired dishes.
The time to ferment will depend on the temperature of the atmosphere. So check the batter to see whether it is rising. If it rises quickly, proceed with the further steps early or wait till it rises, if it is rising slowly.

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