Tag Archives: south Indian appam recipe

Appam Batter / How to grind Appam batter in mixie

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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.

CLICK HERE for more Breakfast Recipes, CLICK HERE to know how to make Appam, CLICK HERE to know how to make Egg Appam / Mutta Appam, CLICK HERE for more Basic recipes.

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Appam Batter without yeast / How to grind Appam batter in mixie

Ingredients:

  • Raw rice – 2 cups
  • Urad dhall – ½ cup
  • Methi seeds or Fenugreek – 1 tsp
  • Coconut (grated) – 2 tbsp
  • Cooking soda – 1/2 tsp
  • Salt
  • Appam pan

Making of Appam Batter without yeast / How to grind Appam batter in mixie –

 

Preparation:

  • Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
  • Grind it to a smooth paste.
  • Add salt, coconut and grind it till it gets mixed well.
  • Leave it to ferment.
  • When its fermented, mix it with ¼ cup of water.

Appam is served with Coconut milk and sugar or Paya (lamb leg cooked in thick gravy) or Vegetable Stew or Chicken Stew.

 

 

Mutta Appam / Egg Hoppers

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Egg hoppers are nothing but hoppers made with egg. Eggs are broken at the center of the hoppers, sprinkled with salt and cooked. Let us move on to the recipe…

Ingredients:

Muttai appam / Egg Hoppers

Muttai appam / Egg Hoppers

Preparation:

  • Pour appam batter in the appam pan.
  • Rotate the pan, to make the batter stick to the sides of the pan.
  • Break egg in the centre of the appam, sprinkle salt.
  • Cover ans cook in medium flame, till the egg is cooked.

Serve hot with stew (chicken or vegetable). I have accompanied this with chicken stew.