I tried this recipe after tweaking a bit. I didn't have rice flour or cooked rice or coconut milk. So, dry roasted 2 1/2 cups of raw rice, added 1 cup of coconut and half cup of Avil(Poha). Ground everything up, added yeast, sugar, salt. Came out stellar!
That's awesome. All recipes we have can be tweaked according to the ingredients you have at home. The way you mentioned is in fact how my grandmom used to make appams minus the poha. We alway used cooked rice. She would mention how time consuming it used to be, roasting the rice and grinding it into a fine powder, grating the coconut etc... those appams taste the best. ❤
Perfect demonstration and clear instructions...... very good recipe.... thank you so much,,....I am still learning at 73 years of age .......... thank you again.....
Thank you! That is such high praise! I'm sure you know more than us. We are still learning. Picking up recipes from our mom and mother in laws. I hope you like our other recipes. ❤🙏
Greetings from Malaysia. Thank you for sharing this recipe. The last I remembered having apam was maybe 45 years ago during my childhood. Will give it a try soon & hope my childrens & grandsons can enjoy it.
Very good and interesting though bit involving. In RSA recipe simpler using plentiful of cows milk & when done sprinkled with desiccated coconut & perfect.
Awesome. It was an easy process. Came out well. Enjoyed the hoppers with seenisambol. But had to do some adjustments ( reduced the sugar quantity, batter was thick so had to dilute it with more water). Once again Thank you for sharing. 😍
I love my instant pot. You can put it in the yougurt mode, vent sealed and it ferments very fast. You can keep it in the oven with the lights on. I love to keep a bowl of boiling water in the oven with the batter to make the oven hot and humid. Some say you can wrap the bowl with warm towel but I personally havent tried that yet. The instant pot is fool proof. But the oven with the lights on and a bowl full of boiling hot water works as well.
Yes. I keep my excess batter in a bowl in the fridge. Make sure the bowl is big because the batter continues to ferment. I have had situations when my bowl opened up and the batter overflowed. 😬
They are slightly sweet. The sweet coconut milk can be made by grinding fresh coconut with a tiny amount of water. Then squeezing it through a muslin cloth. If the milk is not.sweet enough, you could add a little bit of sugar to enhance the flavor.
The batter can be kept in the fridge for upto 3 days. Make sure to keep it in a large container since it will continue to rise .But I would say you can store it in the freezer for upto a week and half - defrost it in the fridge overnight. You cand feed it a bit of sugar and yeast to Kickstart fermentation again.
Yes. The yeast we used is same as the one we use for breads. We have used fast rising yeast. But we did activate it before adding to the batter. You can substitute it with the same amount of active dry yeast as well.
The video shows for 500gms of rice flour. If you are making batter with 1 kg rice, then you can double the recipe. But instead of 2 tsp of yeast, just add 1.5tsp.
The overbubbling can be because the wok is too hot. The flaking can happen if the batter has not fermented properly and also if the batter is not ground into smooth paste. Hope this would answer your doubt. Do come back to us.
You cannot add the coconut directly because the batter for this appam has to be smooth and cannot be gritty. But you can grind the coconut separately with some water and squeeze out the coconut milk and add that to the batter.
Generally when we grin coconut with the batter, those make vellayappam or kallappam. We add some seasonings into the batter as well because the batter doesnt have to be smooth unlike Pal appam. We have a recipe for kallappam. ua-cam.com/video/36QUkG9icng/v-deo.html This appam is equally delicious. Hope this helps 😊
Actually some recipes do involve grinding coconuts... But the coconut paste has to be so finely ground that it's like a paste without any grains or flakes. It should be a smooth paste
Hi, Love your recipe and would like to try. May I know where to get the appam pan in US? I have an induction stove and the regular pan doesn’t seem to sit due to the concave structure. Appreciate if you could share the link. Thank you.
Hi Suzanna! I'm so thrilled you liked our recipe. You can get these pans in indian stores. But the unfortunately I'm not sure if there are induction stove compatible pans. I live in US as well and had an induction stove top and the traditional pan didnt work for me. I've been trying to figure out a way to use them on the cooktops. I'm drawing inspiration from the turkish tea techniques. If they work out, I'll drop you a message.
Edible Vibes thanks for the prompt reply. :) Can totally relate, it’s a pain to make appam on induction and even electric stove. I figured you are in US since you were using hot plate thus, the comment. I bumped on your channel while trying to figure out on how to make appam on induction stove. Been craving for it! Your pan seems to have steady sit on the hot plate so I assumed it had flat bottom induction steel. Anyway I have never seen appam pan sold here in Albany Indian stores. But I have 4 traditional appam pan and only made it once with no luck due to uneven heat distribution. Plan to experiment with mini lodge wok. If it works, will let you know as well. Good luck with the Turkish tea method. That’s shows you go extra mile to produce recipe bravo! Will keep you posted :) tc
Appams originated in South India in 300BC. That time, most of South India was under one Empire. Appams have since spread to many parts of the world including Sri Lanka, Indonesia etc. each country making it their own. But I do believe Appam originated in South India either Kerala or Tamil Nadu.
I tried this recipe after tweaking a bit. I didn't have rice flour or cooked rice or coconut milk. So, dry roasted 2 1/2 cups of raw rice, added 1 cup of coconut and half cup of Avil(Poha). Ground everything up, added yeast, sugar, salt. Came out stellar!
That's awesome. All recipes we have can be tweaked according to the ingredients you have at home. The way you mentioned is in fact how my grandmom used to make appams minus the poha. We alway used cooked rice. She would mention how time consuming it used to be, roasting the rice and grinding it into a fine powder, grating the coconut etc... those appams taste the best. ❤
Perfect demonstration and clear instructions...... very good recipe.... thank you so much,,....I am still learning at 73 years of age .......... thank you again.....
Thank you! That is such high praise! I'm sure you know more than us. We are still learning. Picking up recipes from our mom and mother in laws. I hope you like our other recipes. ❤🙏
Really nice recipe, thank you!
Thank you!!! :)
Heyy I have now tried this recipe.. about 6 times.. everyone at home lovesss it and keeps asking me to make moree..thank you
Very glad to hear that our recipe is a hit at your home. Do try the other recipes too.
Greetings from Malaysia. Thank you for sharing this recipe. The last I remembered having apam was maybe 45 years ago during my childhood. Will give it a try soon & hope my childrens & grandsons can enjoy it.
Yay!!!! I hope your children and grand children love it!!! 😁
Thank you so much for explaining in English. I was very good.
I'm so glad you liked it!! :)
loved your presentation...very precise and clear👍
Thank you!
Verey nice prepretion super appam.
Thank you!
amazing recipe
Thank you!
Looking delicious
Thank you!!
Perfect palappam
Thank you!
Very good and interesting though bit involving. In RSA recipe simpler using plentiful of cows milk & when done sprinkled with desiccated coconut & perfect.
Thanks for sharing.
Wowww thankyou
For the recipi
Thank you!
Tq so much.. It came out very nicely. My family👨👩👦 enjoyed the Aapams. 👍🎈
Yay!!! ❤❤❤
I will try Appam
Do try and give us your feedback too.
My favorite dish..
Yay!! Try it soon =)
Clean and clear explanation
Thank you!
Very well made video! Will have to try this out. Thanks a ton!
Please do!! You will love it. 🤗
I tried this today - it came out really well! Sharing the video with my sisters as well!
My favourite and can have it anytime of the day. Thanks for this
Thank you! Now you can have it any time of the day. Stay tuned for our chicken stew recipe. It goes really well with the appams
Awesome recipe
Perfect Palappma👌
Thank you.
Very clear explanation... Loved it 😍
Thank you very much!!! ❤
Paalappam ende favourite aan ketto
Thank you! Ethu theercheyayum try cheythu nokuka.
You are a great chef!
Thank you!
中文翻譯，謝謝
Sorry?
Nice recipe 👌
Thank you!
Perfect idli recipe bina idli chableke
Are you asking for idli recipe?
Thank You So Much For the Recipe😍...
I made Perfect appam after a Looooong Time... 🤩
I'm glad you liked it. =)
Loved your recipe 👍😍🌟
Thank you! =)
Nice preparation
Thank you!
Thank you, nice presentation
Thank you!
Awesome 👍
Thank you!
This was my favorite dessert when I was a kid, Thanks:)
Thank you!
Adipoli
Thank you!
Very nice deepthi...am watching your videos wish you good luck...
Thank you!! I really appreciate your support.
Thanks for sharing. Was waiting to have a recipe with rice flour. Will try and let you know dear. 😍
Yay!! And you found it!! Let us know if you liked it. We will be waiting. =)
@@EdibleVibes definetly.
Awesome. It was an easy process. Came out well. Enjoyed the hoppers with seenisambol. But had to do some adjustments ( reduced the sugar quantity, batter was thick so had to dilute it with more water). Once again Thank you for sharing. 😍
Enthayalum try ceyyanam
Thank you!
THANK YOU. I got the ready made flour from the store - but those instructions didnt work out. Followed your recipe and they turned out awesome.
Happy to hear that our recipe was a success for you. Thank you.
mouth watering
Thank you! It was delicious.
good idea
Thank you!
Thank you!
Nice
Thank you!
Super
Thank you!
Hello, could you please share the link for the appam pan that you are using.
I bought it from a local store. But it should be available through Amazon India.
Very nice n delicious😋✨
Thank you.
thanks for sharing this recipe. this is my favorite. can i use cast iron wok to cook this apam.
You can. But you will need to check on it a little sooner. And make sure you preheat the wok . BTW, how big is your wok?
@@EdibleVibes my wok only 10 inches
i had make it yesterday. taste good. thanks.
soften the music so that we can hear u
Thanks for sharing the recipe. Appams came out perfect!
I'm so glad you tried it! Thank you so much!
സൂപ്പർ
Thank you!
Hi how can we keep the batter for fermentation in winter, as i live in the United Kingdom. Any suggestion
I love my instant pot. You can put it in the yougurt mode, vent sealed and it ferments very fast. You can keep it in the oven with the lights on. I love to keep a bowl of boiling water in the oven with the batter to make the oven hot and humid. Some say you can wrap the bowl with warm towel but I personally havent tried that yet. The instant pot is fool proof. But the oven with the lights on and a bowl full of boiling hot water works as well.
@@EdibleVibes oh thank you so much, what about keeping near a boiler or heater
10s realy help especialy we don't undesrand tamil , i enjoy 10s 👍💪
Thank you Tan!
Can we keep any excess apam mixture in the fridge for cooking ths next day
Yes. I keep my excess batter in a bowl in the fridge. Make sure the bowl is big because the batter continues to ferment. I have had situations when my bowl opened up and the batter overflowed. 😬
Please share a recipe for chicken stew that goes with this. 😅
Ofcourse! Coming soon. =)
Nice video. Are these appams sweet or savoury? How to make the sweet coconut milk to eat with them ?
They are slightly sweet. The sweet coconut milk can be made by grinding fresh coconut with a tiny amount of water. Then squeezing it through a muslin cloth. If the milk is not.sweet enough, you could add a little bit of sugar to enhance the flavor.
I am going to try today chechi.
Yay!!!🤗
how long can the batter be kept, both in fridge and freezer?
The batter can be kept in the fridge for upto 3 days. Make sure to keep it in a large container since it will continue to rise .But I would say you can store it in the freezer for upto a week and half - defrost it in the fridge overnight. You cand feed it a bit of sugar and yeast to Kickstart fermentation again.
Nice. can we use normal roasted rice flour?
Yes you can but the texture wouldn't be the same.
Im confuse about yeast and east?
It's yeast. :) the close captioning gets confused with my accent. :)
The type of the yeast which you mentioned in this video is also the yeast to make bread, isn't it?
Yes. The yeast we used is same as the one we use for breads. We have used fast rising yeast. But we did activate it before adding to the batter. You can substitute it with the same amount of active dry yeast as well.
Can you translate Hindi or make another video . This recipe is very nice. I love it
Thank you! We are not sure how to give hindi subtitles. Sorry about that.
Whats the measurement for making paste for 1kg rice ???
The video shows for 500gms of rice flour. If you are making batter with 1 kg rice, then you can double the recipe. But instead of 2 tsp of yeast, just add 1.5tsp.
Whats the reason for over bubbling and flaking off of the batter when poured into the wok?
The overbubbling can be because the wok is too hot. The flaking can happen if the batter has not fermented properly and also if the batter is not ground into smooth paste. Hope this would answer your doubt. Do come back to us.
@@EdibleVibes thanks dear
How many Appams will this yield?
Sorry for the late response. It's should give you atleast 20 Appams (depends upon the size too).
Instead of using coconut milk can v grind coconut and add
Please clear
You cannot add the coconut directly because the batter for this appam has to be smooth and cannot be gritty. But you can grind the coconut separately with some water and squeeze out the coconut milk and add that to the batter.
Generally when we grin coconut with the batter, those make vellayappam or kallappam. We add some seasonings into the batter as well because the batter doesnt have to be smooth unlike Pal appam. We have a recipe for kallappam.
ua-cam.com/video/36QUkG9icng/v-deo.html
This appam is equally delicious.
Hope this helps
😊
Actually some recipes do involve grinding coconuts... But the coconut paste has to be so finely ground that it's like a paste without any grains or flakes. It should be a smooth paste
Instead of using yeast, can I use toddy?
Ofcourse. Traditionally we used to use toddy. But it will take much longer to ferment. So will have to keep the batter to ferment overnight.
Instead of yeast can we use baking soda??
No, you cannot. A lot of the flavour comes from the fermentation process. So you cannot substitute yeast with baking soda.
@@EdibleVibes pls tell we use baking powder appam batter
Please skip the music.
Thank you for the feedback. We would love to skip the music but our true background is the sound of 6 children yelling. 😁😬
Can I skip yeast?
You cannot skip yeast. The yeast is what helps the batter ferment.
malayalees like
Thank you!
So, we have to roast our home made raw rice powder to make this appam. Can't we just use home made raw powder?
You can. But the store bought rice powder is milled finer. It gives a better texture.
Hi, Love your recipe and would like to try. May I know where to get the appam pan in US? I have an induction stove and the regular pan doesn’t seem to sit due to the concave structure. Appreciate if you could share the link. Thank you.
Hi Suzanna! I'm so thrilled you liked our recipe. You can get these pans in indian stores. But the unfortunately I'm not sure if there are induction stove compatible pans. I live in US as well and had an induction stove top and the traditional pan didnt work for me. I've been trying to figure out a way to use them on the cooktops. I'm drawing inspiration from the turkish tea techniques. If they work out, I'll drop you a message.
Edible Vibes thanks for the prompt reply. :) Can totally relate, it’s a pain to make appam on induction and even electric stove. I figured you are in US since you were using hot plate thus, the comment. I bumped on your channel while trying to figure out on how to make appam on induction stove. Been craving for it! Your pan seems to have steady sit on the hot plate so I assumed it had flat bottom induction steel. Anyway I have never seen appam pan sold here in Albany Indian stores. But I have 4 traditional appam pan and only made it once with no luck due to uneven heat distribution. Plan to experiment with mini lodge wok. If it works, will let you know as well. Good luck with the Turkish tea method. That’s shows you go extra mile to produce recipe bravo! Will keep you posted :) tc
Can we skip coconut milk?
No. That's what gives it the authentic taste.
Originated from sri Lanka....not kerala
Appams originated in South India in 300BC. That time, most of South India was under one Empire. Appams have since spread to many parts of the world including Sri Lanka, Indonesia etc. each country making it their own. But I do believe Appam originated in South India either Kerala or Tamil Nadu.
I was not able to grind 2 1/2 cup of powder with 4 cups of coconut milk 😅, so i added water and the batter didn’t work 😅
Did the batter fermet properly.
But yeast is not good for health
Actually yeast in small quantities is good for health, whereas yeast in excess is not.
Edible Vibes yeast is dominating in appam,cannot bear the smell ...any substitute
Super
Thank you!!!!
Nice
Thank you.
Nice
Thank you!
Nice
Thank you!