How to make Appam

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Short grain rice (चावल), White bread slices (सफेद ब्रेड)

Cuisine : Kerala

Course : Breads

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You can also find more Breads recipes like Makhana Paratha, Bakarkhani, Palak Puri, Adai .

Appam

Appam Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 10-15 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Select Taste

Ingredients for Appam Recipe

  • Short grain rice (200 grams / 7 ounces) 1 cup

  • White bread slices 3

  • Cooked rice (75 grams / 2.6 ounces) 1/2 cup

  • Fresh coconut grated (60 grams / 2.1 ounces) 1/2 cup

  • Table salt 1 tablespoon

  • Vegetable oil 1/2 teaspoon

  • Eggs 2

Method

Step 1

Wash the raw rice 2-3 times and then soak in 3 cups (600 ml) water for 3-4 hours. Drain.

Step 2

Soak the bread slices in 1 cup (200 ml) water for 15 minutes. Take them out and squeeze to remove excess water.

Step 3

Place the raw rice in a blender jar, add ¼ cup (50 ml) water and grind to a smooth paste. Transfer into a deep bowl.

Step 4

Place the cooked rice, coconut and bread in the blender jar. Add ⅛ cup (25 ml) water and grind to a fine batter. Add this to the rice paste in the bowl and stir well.

Step 5

Cover the bowl and leave it in a warm place to ferment overnight.

Step 6

Add 1 teaspoon salt and ⅛ cup (25 ml) water and stir well.

Step 7

Place an appam kadai (small cast-iron wok) on medium heat, pour in ½ teaspoon oil and 1 tablespoon (15 ml) water and rotate the wok so that the oil-water mixture coats the entire wok. Pour the excess mixture out.

Step 8

Pour in 2 ladles full of batter, tilt the wok all round to spread the batter. The edges should be thin and the excess batter should collect at the centre.

Step 9

Cover with a thick heavy lid and cook for 2 to 3 minutes. Check to see if the edges of the appam start leaving the wok. The edges of the appam should be crisp and thin and the centre soft and spongy. Make the rest of the appams similarly.

Step 10

Serve hot with your choice of ishtew (see page 000 for Kaikari Ishtew or page 000 for Mutton Ishtew or page 000 for Kozhi Ishtew).

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.