This is an authentic Mangalorean appam recipe.
Appam is a variety of dosas, which is prepared with fermented rice batter. There are many versions of making appam.
The traditional method uses Toddy, a natural fermenting agent taken from coconut or palm trees.
Since Toddy is not easy to find in cities, it can be replaced with yeast to ferment. But the taste of appam made with toddy tastes better.
In the recipe, I have also added an egg, which is optional. The egg gives a good texture and tastes better.
Appam frying pan,
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Appam Recipe – Authentic recipe for delicious AppamsCourse: BreakfastCuisine: IndianDifficulty: Medium
Authentic appam recipe with coconut milk makes a perfect breakfast along with sweetened coconut milk, or veg/non-veg stew.
2 Cups parboiled (Idli rice) rice
½ Cup Cooked rice
350 ml Toddy OR 1½ tsp yeast
1 Tbsp sugar
1 Small coconut
1 Egg (optional)
¼ Tsp Nutmeg powder
Salt to taste
- Grind the coconut and extract the coconut milk.
- Soak the rice in coconut milk for 2 hours
- Grind the rice in the same coconut milk to a fine batter.
- Add toddy/yeast, egg (optional – It gives enhances taste and texture), sugar, salt and mix well.
- Keep the above for fermenting overnight or about 8 to 10 hours. The batter must be fermented well. Also, the fermenting depends on the temperature of the area.
- Add nutmeg powder.
- To fry appam, it has a unique deep pan. As shown in the picture.
- Heat the appam pan, once heated apply oil. Take a spoonful of batter and pour at the centre.
- Rotate the appam pan gently in a circular motion to spread the batter around. the rest of the batter slowly flow down to the centre.
- Click the video link below to learn how to make appam.