Friday, July 22, 2011

Aappam - Rice And Coconut Pancakes



The combination of ingredients for preparing delicious aappams are various. Starting from toddy to yeast to cooked rice, the agents used for fermenting the batter are also  numerous. Aappams prepared by following the recipe given below turned out quite well.


Rice - 4 cups
Fresh coconut gratings - 4 tbsps
Beaten rice - 1 tbsp
Sour curds - 1cup
Salt - 1 tsp
Sugar - 1 tsp


1. Wash and soak rice and beaten rice for two hours using just enough water to cover the grains.
2. Grind the soaked rice and beaten rice with fresh coconut gratings into a smooth batter. Add  more water if necessary, remembering that sour curds is also going to be added later on.The consistancy of the final batter should be slightly  thinner than that of the  usual dosa batter.
3. Add sour curds, salt and sugar and run the mixer for a couple of minutes more .
4. Cover and leave the batter in a warm place overnight for fermenting.


1. Grease the aappa chatti ( Aappam pan) and heat it .
2. Stir the batter well and pour a table spoon on to the pan, dribble little oil and cook the first aappam to test the appropriate temperature.Remove when done.
3. Pour a ladle full of batter into the aappam pan and lower the flame.
4. Hold the handles on either sides of the pan , lift it up from the flame and swirl the pan, so that the batter evenly coats the insides of the pan.
5. Place the pan back on the flame, dribble oil all around the aappam and cover with the lid.
6. Cook the aappam on low flame for two or three minutes checking in between by lifting up the lid.
7. When the aappam is done remove  it by  using a spatula.
The cooked aapam, light and white as a full moon has a soft spongy centre  and thin and crisp outer edges.



If a golden coloured aappam is prefered leave it in the pan for a little longer.


Enjoy the hot and fresh delicious aappams with the traditional vegetable stew.
It tastes good with coconut chutney and sambar as well. Aappams taste delicious with tengai paal ( coconut milk ) sweetened with jaggery. Children love their aappams with a mixture of fresh grated coconut and sugar.

5 Post your Comments:

Anonymous said...

Amma and Appa:

Great team work here.

Yummy, Yummy!! Great video and aappam making technique - makes it that much more yummy!! All you need now is 3D video to make it feel even more yummy:)

A. Ram

Ramachandran said...

tastes very good with onion gojju. appa

Hamsi said...

Perfect appams. Clean presentation.

Anonymous said...

Dear madam,
Your way of making appam is interesting. I am from trinelveli region.
Which rice should be used? Raw rice or boiled rice which we need to take in this recipe. And also there is no urad dal in this preparation.

We used to prepare like
1 cup =raw rice
1 cup = boiled rice
1/2 cup = urad dal
2 to 3 tsp = aval or beaten rice or left over rice

once it is grinded smoothly let it ferment it. Before prepare appam,to increase the taste of the appam we will add coconut milk to make it lighter then make appams. we can also add pinch of cooking soda.

your reply will be appreciated.

Dibs said...

Dear Priya,
As mentioned in the post there are various combinations of ingredients which are used to prepare good aappams. This is just another combination.I have used Sona Masuri raw rice for preparing the batter. The addition of beaten rice gives it a soft and fluffy texture.Sour curds and sugar enhance the process of fermenting.Of course coconut adds a special flavour to the aappams and also helps in fermentation. Try it out, and I am sure you will like it. Chitra.