Appam Recipe (Tamilnadu style) – No cooked rice, No poha, No coconut, No yeast.

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Right selection of rice and right time for fermentation depending upon climatic conditions is all you need.

Appam (pronounved : aa – pam ) is a very popular south indian dish and a staple food as well.
Just three main ingredients : Raw rice , Parboiled rice, De-husked black gram, Fenugreek seeds (For aroma).

WHAT IS APPAM??

Its not dosa exactly but resembles a similar appearance. Appam is prepared in a special appam chatty. It is round and bowl like in shape with its periphery being crispy and center being thick and fluffy. You may see, there are a number of options to prepare the batter for appam. Everyone might have some tricks and different technique to prepare the batter. I have too got a very basic and quick method to make this appam batter.

We need mainly raw rice for this and a handful of boiled rice to it. More the raw rice crispier the appam will be from sides. Boiled rice in this speeds up the fermentation process. De-husked black gram (urad dal). Little bit of fenugreek seeds for the aroma in batter. Enough water to soak everything.

I usually take a regular drinking water glass which is very easy to measure and remember as well. Add the raw rice in a glass upto a little higher than 3/4 th level. add the boiled rice till glass gets full. for 1 parts of rice (mixture of boiled rice and raw rice) add 1/4th part of de-husked black gram.

Few Realtime tips :

1. Because we are soaking urad dal (Dehusked black gram) with rice together make sure not to over soak it. this may in turn develop a very soury and unpleasant smell in the batter.
2. Urad dal naturaly develops an acidic nature when soaked in water. it takes maximum of 3 hours at max to fully soften this lentil.
3. add salt while letting it to ferment this will speed up the process.
4. Always use high flame for chatty while you are about to pour the batter and reduce the flame after you have spread the appam batter on the chatty.
5. let the middle of the appam be thick and sides be thin.
6. One good sign to understand that your batter has turned out to be softer is that it will hold a lot of holes in it and the center of the soft and thick part will have slight cracks.
7. indicating you have achieved perfect appam.

NOW DEPENDING ON CLIMATIC CONDITION :

Appam preparation during Hot weather :

1. Soak this mixture for not more than 5 hours.
2. Grind the batter late evening / night.
3. Fermentation time required – max 6 – 8 hours.

Appam preparation during Cold weather :

1. Soak this mixture for not more than 5 hours.
2. Grind the batter by evening itself.
3. Fermentation time required – max 9 – 12 hours. (depending on your region’s climatic conditions)

Appam is every south Indian home’s pride and satisfaction.

It is very easy to make this appam batter without adding cooked rice or poha or grated coconut or yeast.

i have tried different techniques with all of the above method. but not all time did i achieve perfection.

it is after trying this simplest method out of my own trial and error method did i achieve this perfect batch of ingredients.

It saves a lot of time. Easy to remember the proportion always. can be prepared even in the shortest duration of the day.

Please check the video that i have provided here in case if the write up has not helped you completely.

Appam Recipe Video

Have a nice day!
dont forget to leave your comments , i will be glad to hear.