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5 from 4 votes
Kerala style appam and egg curry
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Instant Appam Recipe
Prep Time
15 mins
Cook Time
2 mins
Fermentation Time
4 hrs
Total Time
17 mins
 

This recipe requires lesser fermenting time. Your tasty appams can be made within 4 hours.

Course: Breakfast
Cuisine: Indian
Keyword: appam, breakfast, kerala
Servings: 4
Author: Akhila
Ingredients
  • 1 cup palappam podi (Eastern or any other brand of your choice)
  • 1 cup rava / sooji
  • ½ cup lukewarm water (for yeast prep)
  • ¼ tsp yeast
  • 1 tsp sugar + 2 tsp + more
  • 1 cup thick coconut milk
  • 1 cup thin coconut milk
  • 1 ½ cup + more water
  • Salt (to taste)
Instructions

  1. For rava kurukku: Prepare the rava kurukku (porridge) by mixing rava and 1 ½ cup water in a saucepan. Continue stirring and cook on a medium flame until the rava is cooked and water absorbed completely. Keep aside to cool.

  2. Yeast prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar, and adding yeast. Allow it to sit for 15 minutes, the mix will froth in the meantime. Using a spoon, mix it well. Keep aside.

  3. Making Appam batter: Into a large mixing bowl, add the appam podi, cooked and cooled rava, thick and thin coconut milk, along with 2 tsp of sugar. Whisk until combined well. You can mix it in a blender in batches to make the mixing easier as the rava kurukku is difficult to stir and mix. If the batter is too thick, add water and whisk till it forms a smooth batter. Ensure your batter is not too runny, it should be slightly thick with a pourable consistency.

  4. Allow it to sit at room temperature for 4 hrs, to ferment. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quantity, ensure to cover the bowl.
  5. Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).

  6. Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.

  7. Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.

  8. Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.