Sunday, June 14, 2015


Finally I made a very successful batch of appams today.  This is my third trial in making appams. In the first trial I made appam batter using puttipodi and baking soda + etc etc and it turned out to be a super flop. Second trial turned out better, but not the best. Third trial is the below recipe which I really liked. Patience is the key to success for appams, Give it time for soaking and fermentation to soft appams :)

  1. Raw rice / Pachari - 2 cups
  2. Jaggery - 300gm
  3. Cardamom - 1
  4. Sesam seeds - 1 tbs
  5. Coconut bits/ thenga kothu - 1/2 cup
  6. Banana - 2
  7. Salt to taste
  8. Coconut oil/ghee - for deep fry
  9. Clarified butter / Ghee - 2tbs


  • I have soaked the rice in the morning at around 10am
  • Made batter  at night around 8pm
  • Made appams next day morning at 9 am
  • I have use banas similar to robusta, palayankodan pazham is best suited for making appams
  • Adjust Jaggery qty according to your taste

  1. Soak rice in water for a minimum of 5 hrs
  2. Melt jaggery in half a cup of water on heat
  3. Strain it in a fine mesh top remove dirt
  4. Strain the soaked rice and grind it with banana, cardamom, salt and melted jaggery.
  5. The batter need not be vey smooth, similar to idli batter. (if you take little batter on your finger and rub with another finger, there will be few sand like particle you will feel., not many)
  6. Batter should not be too runny, nor thick, similar to idli batter again
  7. Keep the batter for fermentation for minimum 5-6 hrs.
  8. Fry coconut bits and sesame seeds in ghee and keep aside, take care not to burn them
  9. Heat appachatti(picture above) in medium to high flame
  10. Fill half of each cup with coconut oil or ghee
  11. Spoon the batter in to each cup upto 3/4 full and fry till brown on both side. You may use, spoon, fork or bamboo stick for flipping appams in appachatti (Take care not to burn appams. They will burn very fast if unattended. Adjust the heat accordingly)

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