Appam is a traditional Kerala breakfast, which is had with any side dish. It is best enjoyed with Kadala (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 Chatti. You can also make in any non-stick small round kadai.
However, today I made these yummy instant Appams using idli / dosa batter, coconut milk and eno fruit salt. I gave a slight twist by adding some bottled lime pickle masala for an achari flavour. They turned out just perfect. You can use any pickle of your choice. So do give it a try and enjoy this fusion style appam.
- 2 cups idli / dosa batter
- 1 & 1/4 cups coconut milk
- 1/2 tsp. eno fruit salt
- 1 tbsp. bottled lime pickle
- few drops of oil to grease
In a bowl, whisk together the idli / dosa batter, coconut milk, pickle and eno fruit salt. Heat an Appam Chatti 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.
Transfer to a serving plate. Make similar Appams with the remaining batter. Serve with any side dish or stew.
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