Finally i cracked down a recipe for perfect feathery appam.I tried lots of recipes and this one is good too.The number of ingredients is more,but each one gives the right justice for tasty appam..Go ahead and try this version,and open up ur own appakadai!!..Enjoy!

Raw rice-500gms
Urad dal-100gms
Fenugreek seeds-1 tbsp
Coconut,grated-2 cups
Cooked rice-1 cup
Sugar-3 tbsps
Salt-3/4 tbsp
Baking soda-1 tsp
Water-2 litres


1.First,soak raw rice ,urad dal and fenugreek seeds for three hours
2.Add the coconut ,cooked rice and a cup of water to grinder/blender and grind to smooth paste
3.Add the soaked raw rice,urad dal ,and fenugreek seeds to grinder along with coconut-cooked rice mixture
4.Once the batter is smooth ,add rest of the ingredients sugar & salt and store in closed lid
5.Use bigger container to allow the batter to ferment and rise.
6.Keep the container in warm place to ferment,add baking soda to batter just 1/2 an hour before making the appams.

7.To make appam,add generous amount water to the batter that can easily spread over in hot kadai

8.To make flower appam,pour 3/4 cup of batter in center and allow it to run two edges diagonally..Close the lid and set in medium flame (30 seconds) .

1.Using non stick appam kadai is easy way and never use the kadai for other purpose of cooking.
2.To store the batter for long duration,donot add the sugar and salt.Just store the batter in refrigerator until u need it.
3.Dont store the batter added with baking soda, it will froths and overflow from the container
4.Adding fenugreek seeds gives wonderful brown color to appams
5.For making good batter which is most important for porous and feathery appams cooked in no time.
6.A freshly made coconut milk can accompany well with the appam,
and a veg stew /mutton stew is a must try combo.
7.To make low calorie coconut milk,use (maggi) coconut powder mixed with water milk

Leave a Reply

Your email address will not be published. Required fields are marked *