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Main Course

Achappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

3 cup All purpose flour Maida
1/2 cup Coconut milk
6 tsp Sugar
1/4 Of Banana
1 tsp Baking soda
250 - Oil

Preparation

Step 1
Heat the oil in a deep pan.(Keep the flame on medium high).
Step 2
Make a smooth batter of all the ingredients.
Step 3
When the oil is hot, add cooking soda powder into the batter.
Step 4
Then take the mould and dip it in oil. Then dip it in the batter to fill it with the same.
Step 5
Dip the mould again into the oil to fry the batter.
Step 6
When the batter starts to fry, use a long spoon to take out the batter off the mould.
Step 7
Place them on a tissue paper to get rid of the excess oil.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Achappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 4 servings

3 cup All purpose flour Maida
1/2 cup Coconut milk
6 tsp Sugar
1/4 Of Banana
1 tsp Baking soda
250 - Oil

Preparation

Step 1
Heat the oil in a deep pan.(Keep the flame on medium high).
Step 2
Make a smooth batter of all the ingredients.
Step 3
When the oil is hot, add cooking soda powder into the batter.
Step 4
Then take the mould and dip it in oil. Then dip it in the batter to fill it with the same.
Step 5
Dip the mould again into the oil to fry the batter.
Step 6
When the batter starts to fry, use a long spoon to take out the batter off the mould.
Step 7
Place them on a tissue paper to get rid of the excess oil.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.