Idly Rice-2 cup
Coconut grated -1
Water- as needed
Wash rice thoroughly 3 to 4 times.
Soak rice for minimum 3 to 4 hours .. Drain it and keep aside..
Then grind rice along with grated coconut in 2 to 3 batches ..
Grind to a fine smooth batter …
Take one ladle of batter and add 1 cup of water and mix well ..
Heat a non stick pan and pour this mix and cook until it thickens ,by stirring continuously in low flame..
After cooling this mix, add to the rest of the batter along with sugar ,salt and yeast ..Mix well …If u can just give a blend for 1 minute so that it will get mix well…The consistency of the batter should be thinner than dosa batter..So add water if needed..
Keep the batter in an airtight container till the batter get raised ..
The quantity of the sugar is depending up on ur taste ..I like my appam to be bit sweet u knw 🙂
And regarding the yeast ,that also depending up on the weather and room temperature.. So make changes up on according to ur climate..
So when the batter is ready ,heat a non stick appam chatty specially made for making appam .plz drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter ..
So pour 1 ladle of batter in the middle of the pan and rotate the chatty by holding both sides ..Now u can see tiny holes are coming in the sides of the appam ..After that close the pan with a lid and cook in medium heat ..mostly 1 minute ..u will knw after cooking the very first appam …
Taste the first one and adjust sugar and salt .. If the batter is thick u can add water ..
make rest of the appam like that..
So serve appam with ur favourite egg curry,chicken curry ,mutton roast ,kadala curry …… 🙂
Some people like crispy appam and some others soft ,so if u want crispy appam cook bit more ,but don’t burn them ..
Thanks a lot my dear friend Anitha for this wonderful yummy Appam recipe
Mutta /Egg Curry
Ginger- Garlic -1 tbsp crushed
Green chilly-1( slits)
Kashmiri chilli powder-1tsp
Curry leaves-2 strings
Salt- to taste
Boil egg and de shell them each .Cut into half
Heat oil in a non stick kadai ..
Add ginger garlic and saute for 1 minute in low flame .
Then to this add finely chopped onion ,green chilly and curry leaves along with salt and a pinch of sugar 😉 (Increase the heat)
Saute till the onion becomes light yellow in colour ..
At this stage add turmeric powder,chilly powder,coriander powder ,garam masala one by one and saute till the raw smell goes..
.. Now add chopped tomato and cook well until the oil coming from it ..Mix well ..
Then pour 1 cup hot water and allow to boil for minutes in medium flame..
Finally add coconut milk and mix well..
Then add egg and cook for another 10 minutes low flame .. Adjust the seasoning ….
Now add some more curry leaves and drizzle some coconut oil and close the pan ..So authentic egg curry is ready to serve …
Enjoy with appam
- You may also like Egg Roast,Dry egg Roast,Egg potato masala,
crispyn yummy apam
Tried making the appam this weekend. It came out awesome! Thanks for an awesome recipe!
THAT GREAT TO KNOW DEEPA …:)
THANK U FASEELA 🙂
I have just tried the above recipe and what a WINNER!!!! For the first time my appam mixture has turned out fabulous. I am so excited and we are having appam for breakfast. Before we sit down to eat I just wanted to say a BIG THANKS!!!! Reena
Thank you for sharing this recipe Veena, really appreciate it..its very helpful for me:-)
Hello Veena….I recently got to know about your website when I was randomly searching for appam and mutta recipe….I tried the mutta curry and it was amazing…..my husband and I simply enjoyed it….it is a very simple and an easy way to cook
Thanks a lot for trying the recipe and glad to know tht u d ur family liked it..Plz keep in touch and try more recipes from curry world .. Take care
appam and egg curry looks soooo yummy….. am gng to try it for sure(already I soaked the rice)he he he
At last it happened ha … very happy to see ur comment dear ..make it d say k..
Very nice dish I tried it today, thank youuuuuuuuuu
Happy to hear abt the success ..Keep in touch and like my face book page 🙂
Hi, I would love to make the appam but want to know how long to let the batter rise. I understand that yeast action depends on temperature and humidity but just for a general idea of the range…would grinding the night before and cooking in the morning typically work? Also if it gets too fermented, what is the effect? Meaning, can I refrigerate the risen batter and use it for 2 days? Will really appreciate a quick reply since I would like to make this for a guest tomorrow!
Hi Reshmy ..
thanks for the mail ..i have sent an email to u ..
Hai njan veettil undakki but heeeeeee heeeeeee hhh
hi veena…for this xmas i tried your appam and chicken stew..it went very well…all enjoyed…thanks a lot…keep going
Hi Selin …
thanks a lot dear for trying my recipes ..Happy to know that u all liked them … Wish u and ur family a very happy new year … Keep trying more recipes from curry world.. keep in touch
super egg curry…i liked it very much..
Thank u Lekha 🙂
just going to try ur reciepe hope it will be gud
Tried both recipie s dear..Super ayrunutoo. Nalla crispy paalappam undakan pattunundu.n egg curry is also a gud combition with chapati n noolappam,,😜.Ur blog is so helpful dear,,,,,👍😍
i made paalappam & egg curry & it was yummmmmm…. tanx a lot for the recipe
Hi Veena chechi. I am going to try out your palappam recipe for tomorrow’s breakfast.
I had a question to ask- how many Appams can we make with the quantity mentioned here .i.e. with 2 cups of idli rice.
Also,Congratulations for the Silver play button award!! 🙂
Wishing you all success and happiness always.
Nisha & Bijoy
How many cups would be a grated coconut? I buy frozen grated coconut. So no clue how much to take.