WHY LEFTOVER RICE FOR SPONGY APPAM?
Cooked rice helps for soft and spongy appam. I would highly recommend leftover cold rice at room temperature or from the refrigerator. avoid hot rice
WHAT KIND OF RICE WORKS FOR KERALA APPAM?
For the best Kerala-style Appam, add cooked sona masoori rice or cooked raw rice.
Tips for mixie grinding
Adding Rice flour in batches to avoid the mixie jar from turning hot. Use room temperature water. Mix well in between grinding.
idli dosa batter
since we don’t ferment the batter for 8 hours idli/ dosa batter is a must. I used thick homemade batter. If your batter is watery, reduce water accordingly
whisk well, and aerate the batter
Don’t skip this step as it helps for soft and spongy appam. If you do not have an electric beater, use a hand whisk or ladle; mix well
CAN I REDUCE COCONUT milk?
coconut milk gives amazing flavor to the lacy Kerala appam. If you are using frozen coconut, thaw them then use them. Always add coconut initially else it won’t grind well
CONSISTENCY OF APPAM BATTER?
Appam batter is watery (liquid consistency ) compared to dosai/ adai batter. to check if the batter is at the right consistency, take a little batter at the back side of the ladle, if you wipe the batter, you should be able to wipe it clean
BEST SIDE DISH FOR Kerala appam
Appam tastes yummy with Vegetable stew and Sodhi is a tasty side. Coconut chutney, tomato onion thokku, kadala curry, and kurma are my other favorite side dishes.
CAN I REDUCE SUGAR?
I would recommend the mentioned quantity of sugar as it helps for the perfect appam texture and also balances the baking soda flavor. Sodhi Kuzhambu Breakfast recipes in TMF Appam varieties in TMF
Ingredients
Grind the batter
1/2 cup + 1 cup cooked rice, tightly pressed 1 cup thick coconut milk 1/4 cup rice flour 1 cup water 1/2 tablespoon salt 1 teaspoon sugar 1 tablespoon sabudana flour
Batter
1/2 teaspoon baking soda 3/4 cup idli/dosa batter 1/2 cup rice flour To cook Oil
How to make Leftover Rice Appam with step-by-step pictures
grind batter
First, leftover rice, coconut milk, water, sugar, salt, rice flour, and sabudana flour; grind to a smooth batter
Transfer to a wide vessel
mix and rest
add idli/dosa batter, and rice flour; mix well
furthermore, add baking soda; whisk well with an electric mixer for 2 minutes or until the batter turns light with bubbles
rest the batter for at least 1 hour. You can keep the batter for up to 8 hours
Prepare Appam
Mix the batter well Heat appam pan | Appa Kadai | appa chatti in low to medium flame
When hot add a ladle full of batter in the middle. Hold both handles and gently tilt the pan to make the appam batter and spread the batter
Cover with a lid and let it cook for a minute or till it is cooked
Avoid flipping. serve hot
