Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (White Chickpeas) Curry or any veg / non-veg stew. They are basically pancakes made out of fermented rice-coconut batter and is cooked in a special pan called an Appam Chetti. You can also make in any non-stick small round kadai.
But today I made these delicious appams using idli / dosa batter, coconut milk and eno fruit salt. They were just perfect. I sprinkled some toppings like cheese, chili flakes, pepper powder, karam / idli podi and egg. You can add any topping of your choice. So check for a step by step method with pictures to prepare it.
- 2 cups idli / dosa batter
- 1 1/4 cup coconut milk
- 1/2 tsp. eno fruit salt
- few drops of oil to grease
- toppings like - pepper powder, cheese, red chili flakes, idli / karam podi, egg, etc
- veg. / non-veg. stew / chole (white chckpeas curry) to serve
In a bowl, mix together the batter, coconut milk and eno fruit salt. Heat an Appam Chetti and drizzle some oil. Wipe clean with a tissue paper.
Drop a ladleful of the batter and immediately swirl it around. Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp and brown.
Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.
Drop a ladleful of the batter and immediately swirl it around. Add some cheese.
Sprinkle some red chili flakes if desired.
Cover and cook on a low flame for 1-2 minutes or till the edges turns crisp
It is done now and ready to be served.
You can also add an egg for some variation.
After it is done.
Serve with any side dish or stew.