Appam Thengai Paal (Appam with Coconut Milk)
- Prep Time
- Cook Time
- Difficulty Level Medium
Appam or Aapam is a spongy pan cake that is served with sweet coconut milk usually. It is a typical South Indian breakfast item. This can also be served with tomato curry, fish curry, etc. To make this spongy appam you will need an appam kadai/pan. I do not prefer non-stick pans, so I use an iron appam pan to make this.
Appam Thengai Paal is a superb combination which gets ready in no time. For all those out there with sweet tooth, believe us, this will definitely be in your top list! Mild in taste yet yummy. Enjoy this appam thengai paal at home and let us know how you liked it.
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- Raw Rice - 1.5 glasses (300gms)
- Idly Rice - 1.5 glasses (300 gms)
- White Urud Dhal - 0.5 glasses (100 gms)
- For Coconut Milk: (For 5 servings)
- Coconut - 1 full
- Jaggery - 100 gms (5 to 6 tsps)
- Cardamom powder - a pinch
- 1. Wash the raw rice, idly rice and white urud dhal together in water twice.
- 2. Soak them in the water for around 6 hours. (Pour water till the rice is completely dissolved)
- 3. Using a mixer grinder or grinder, grind the rice and urud dhal together till it is soft.
- 4. Add salt to the batter and mix well.
- 5. Leave it in a container, covered with a lid for around 20 hours for fermentation. Make sure that the container is double the time the batter contents. (Batter should be only till half of the container).
- 6. Once it is fermented, mix it thoroughly using a ladle to remove the air from the batter.
- 7. Now heat the appam pan in medium flame. If you put a drop of water on it, it should vapourise.
- 8. Now add one ladle full of batter to the pan and keep it in low flame. Lift the pan by holding it in both the sides using a cloth and rotate it in small circles to allow the batter to spread to the sides. (Batter should be more in the center while applied thin in the sides)
- 9. Cover the pan with a lid and let it cook for a min or so.
- 10. The corners of the appam will become slightly brown in color and the center will be spongy once cooked. If you let a tooth pick in the center it should come out clean and batter should not be seen in it.
- 11. At this point, remove the appam from the pan using a spatula and serve hot with coconut milk jaggery mixture.
- 12. For preparing coconut milk:
(i) Remove coconut from the shell and cut it into small shells or grate it.
(ii) Add the pieces into a mixer, add half glass of water into it and grind it.
(iii) Pour it on a stainer to separate the milk and the flesh. You can also do this using a muslin cloth.
- If you have coconut milk ready, you can skip the above steps.
(iv) Dissolve jaggery in half glass water and mix it well.
(v) Filter it and add it into coconut milk and mix along with a pinch of cardamom powder.
(vi) You can use this as it is or refrigerate it for 20 minutes and use chilled coconut milk.
Additional Tips and More Variants
- This batter has to be fermented for 20 to 24 hours to get the spongy appam. This is for places with temperature around 30 Degree Centrigrade. If temperature is low in your area, keep it above the fridge stabilizer or in a warm area to get this fermented. If your are in a very hot place, fermentation might happen faster.
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