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. Please 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.