About Appam Recipe

Appam Recipe : It is a delicious take on Kerala cuisine, featuring fluffy and savory pancakes. It’s recognized as a healthy snack option, considered a traditional recipe, often served with coconut chutney, tomato ketchup, or even with milk and jaggery.

Appam recipe is highly regarded as a tasty and healthy snack, and you can customize it by adding various ingredients. It’s quick and easy to prepare, making it an enjoyable dish for all. This recipe is enjoyed not only during evenings as a snack but also can be packed in lunchboxes or tiffins. Making Appam recipe is very convenient, and we’ll guide you through the process step by step with simple instructions and accompanying photos.

More Delicious Recipe By Kapur’s kitchen

1. Rava Uttapam Recipe

2. Rava Idli Recipe

3. Oats Chilla Recipe

Chef’s Pro Tips

To make Appam recipe (a type of Indian snack), it needs to be cooked for a minimum of 30 minutes on low heat, or you can cook it for even longer intervals to make it softer.
To make Appam, you can easily prepare them by adding your favorite vegetables, or you can skip some vegetables as well.
In semolina batter, instead of using baking soda, you can also use eno to make it softer easily or you can even soften it without using it.
You can enjoy Appam recipe with coconut chutney, tangy tomato ketchup, or any other chutney of your choice, served hot with four pieces each.

Ingredients In Appam Recipe

1 cup sooji

1/2 cup Curd

1/4 tsp Asafetida

Curry leaves

1/2 tsp Mustard seeds

Green chilli

Carrot

Capsicum

Onion

Cooking oil

1/2 tsp Baking soda

Coconut Chutney

1/2 cup Fresh Coconut

2 Green chilli

1/2 tsp Asafoetida

1/2 tsp Mustard seeds

Curry leaves

2 Dry red chilli

Coriander leaves

Cooking oil

Nutrition

Calories: 90kcl
Sodium: 81mg
lron: 1mg
Fat: 1g
Carbohydrates: 18g
Protein: 2g
Cholesterol: 33mg
Fiber: 1g
Vitamin D: 0IU
Potassium: 36mg
Calcium: 7mg
Sugar: 2g

Appam Recipe Step by Step With Photos

Step 1 :
Firstly, to make Appam recipe, take one cup of semolina in a bowl.

Step 2 :
Then, add half a cup of yogurt and half a cup of water to the semolina, and mix well to combine thoroughly.

Step 3 :
Once the batter is mixed well, cover it and let it rest for 30 minutes, allowing it to ferment properly and develop a fresh flavor.

Step 4 :
Then, heat two tablespoons of oil in a skillet or pan.

Step 5 :
Then, once the oil is hot for appam recipe, add one tablespoon of mustard seeds, a pinch of asafoetida, and a few curry leaves, and let them splutter and crackle in the oil until they become fragrant.

Step 6 :
Then, add finely chopped onions and chopped green chilies to the pan and sauté the mixture over medium heat for two to three minutes until the onions turn translucent.

Step 7 :
Then, add finely chopped carrots and finely chopped capsicum to the mixture, and mix them well. Sauté the mixture for another two minutes until the vegetables are cooked tenderly.

Step 8 :
Then, turn off the gas and let it cool down slightly. Once it has cooled, add a little sugar to the semolina batter and mix well to adjust the sweetness according to taste of your appam recipe.

Step 9 :
Then, add red chili powder to it and mix the batter well.

Step 10 :
Then, add half a tablespoon of baking soda to it, or you can also use eno for softness in appam recipe, and mix the batter well.

Step 11 :
Then, we’ll take the pan meant for making appams, grease it with oil thoroughly, and allow it to heat up.

Step 12 :
Then, using a spoon, we’ll add one tablespoon of semolina batter to each section of the pan, evenly distributing it.

Step 13 :
Then, we’ll let it cook for three to four minutes until the underside turns golden brown. Afterward, using a spoon, we’ll flip each appam to cook the other side.

Step 14 :
Then, once all the appams are flipped, meaning they are cooked on both sides, we’ll add a little oil around the edges to make them brown. We’ll let them cook until they turn golden brown, and then we’ll transfer them onto a plate.

Step 15 :
Then, we’ll prepare the coconut chutney to serve with appam recipe by blending chopped green chilies, cilantro, and fresh coconut pieces.

Step 16 :
Then, we’ll transfer them to a blender and add 3 to 4 tablespoons of water and sugar to taste. We’ll blend it until smooth.

Step 17 :
Once it is smoothly blended, we’ll transfer it to a bowl. Then, in a small tempering pan, we’ll heat two to three tablespoons of oil until it’s hot. Once the oil is hot, we’ll add a pinch of asafoetida to it.

Step 18 :
Then, we’ll add one tablespoon of mustard seeds and a pinch of fenugreek seeds to the tempering pan. Along with that, we’ll add two to three dried red chilies and sauté them for two minutes until fragrant.

Step 19 :
Then, we’ll add the tempered mixture to the coconut chutney that we prepared earlier, mix it well, and then it’s ready to serve along with appam.