Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
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- Appam Batter – 2 cups
- Water – 1/4 cup (optional use only when your is thick).
Making of Appam –
How to make Appam:
- Pour the batter in the centre of the pan.
- Then turn the whole pan with your hands to a round shape, so that the batter will stick to the sides of the pan.
- Cover with the lid and wait till the side changes to golden brown colour.
Serve appam hot with coconut milk or vegetable stew or chicken stew.
Note: The batter should be thin, so that the sides would turn brown.