Appam
Appam is a South Indian breakfast dish made from fermented rice batter. It is typically served with coconut milk and a spicy chutney. Appam has a soft and fluffy interior with a crispy exterior. It is a popular dish in Kerala and Tamil Nadu, and is also eaten in other parts of India and Sri Lanka.
The history of appam dates back to the ancient Tamil kingdom of the Cholas. Appam is believed to have originated in the 9th century AD, during the reign of King Raja Raja Chola I. The dish was originally called "appam", which means "pancake" in Tamil. Appam was a popular dish among the Cholas, and it was often served at royal feasts. Over time, appam spread to other parts of India and Sri Lanka, and it eventually became a popular breakfast dish. Today, appam is enjoyed by people of all ages and from all walks of life.
Appam Appam Appam Appam
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 2 cups raw rice
  • 1 cup urad dal
  • 1/4 cup fenugreek seeds
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 1/2 cup water
Instructions
  1. Soak the rice, urad dal, and fenugreek seeds in water for 4-6 hours.
  2. Grind the soaked ingredients into a fine paste.
  3. Add the salt and coconut milk to the batter and mix well.
  4. Allow the batter to ferment for 8-12 hours.
  5. Heat a griddle or non-stick pan over medium heat.
  6. Pour a ladleful of batter onto the hot griddle and spread it out into a thin circle.
  7. Cook for 2-3 minutes per side, or until golden brown.
  8. Serve with your favorite curries and chutneys.
Why It Works
  • Soaking the rice, urad dal, and fenugreek seeds overnight helps to break down the starches and proteins in the ingredients, which makes the batter easier to grind.
  • Grinding the soaked ingredients into a fine paste helps to create a smooth and fluffy batter.
  • Adding salt and coconut milk to the batter helps to flavor and enrich it.
  • Allowing the batter to ferment for 8-12 hours helps to develop the flavor and texture of the appam.
  • Cooking the appam over medium heat helps to ensure that it is cooked through without burning the exterior.