Achari Appam

 

            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.

Beetroot Appam

          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with beetroot puree and relished with some mixed veg stew. You can have with any side dish of your preference.

• 2 cups Idli / dosa batter
• 1-2 tbsp. beetroot puree
• 1 tsp. eno fruit salt
• oil to grease

           In a bowl, combine the batter, beetroot  puree and required quantity of water to make a thin batter. Just before preparing them, add eno fruit salt and mix well.

          Heat an appam chatti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          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 rest of the batter. Serve with veg. / non-veg. stew or any side dish.

Spinach Appam with Idli / Dosa Batter

          Appams are delicious Kerala Style breakfast made out of fermented rice-coconut batter. But this is an instant version where I made use of some store bought idli / dosa batter and eno fruit salt to make it the easier way. 

          They are prepared in a special pan called an Appam Chetti and are traditionally had with veg. or non-veg. stew. Today I made these nutritious appams with spinach puree and relished with some mixed vegetable curry. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 2 cups Idli / dosa batter
• 1 & 1/2 cups coconut milk
• 3/4 cup spinach puree
• 1/2 tsp. eno fruit salt
• red chili flakes (opt)
• oil to grease

           In a bowl, combine the batter, spinach  puree and coconut milk. Just before preparing them, add the eno fruit salt and give it a stir.

          Heat an appam chatti and grease with some oil. Wipe clean with a tissue paper and drop a ladleful of the batter. 

          Immediately swirl it around. Sprinkle some chili flakes in the centre. 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 rest of the batter. Serve with any side dish or stew.

Blanch spinach in hot water for a few minutes.

Refresh in cold water.

Make a puree.

                                  Mix batter, spinach puree & coconut milk. 

Just before preparing, add eno fruit salt & give it a stir.

                   Heat an appam chatti & grease with some oil. Wipe clean with a tissue
                   paper & drop a ladleful of the batter. Immediately swirl it around. 
                   Sprinkle some chili flakes in the centre. Cover & cook on a  low flame
                   for 1-2 minutes or till the edges turns crisp.

Serve with any side dish or stew.