Appam with coconut milk
Appam with coconut milk

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, appam with coconut milk. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Appam is one of my favourite breakfast foods of all time! It's a lacey South Indian crepe made with lentils and rice that is super crispy on the edges and. Excite your taste buds with this crispy and tasty aapam and coconut milk..

Appam with coconut milk is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Appam with coconut milk is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook appam with coconut milk using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Appam with coconut milk:
  1. Make ready 250 gm Raw rice (pacharisi)
  2. Make ready 60 gm Urad dal
  3. Take 6 gm (1 tsp) Fenugreek seeds
  4. Prepare 60 gm Leftover rice
  5. Make ready 30 gm Coconut shredded
  6. Take 1/4 tsp Appa soda
  7. Make ready 1 tsp Rock salt
  8. Get Water-as required
  9. Prepare For coconut milk
  10. Take half of one Coconut
  11. Prepare 4 Cardamom
  12. Take 100 gm Sukku karuppatti
  13. Prepare Water-as required

Heat an appam pan under medium flame. Oil is not required in a non stick pan. In a regular pan however, coat the pan lightly with oil. But Appam by itself is very heavy for breakfast with coconut milk.

Instructions to make Appam with coconut milk:
  1. Wash and soak Raw rice,Urad dal, Fenugreek seeds for 3 to 4 hours.
  2. Grind the soaked ingredients along with leftover rice and shredded coconut with half a cup of water.
  3. Grind it to the smooth paste and add more water to adjust the consistency.Make sure the batter is watery because if it’s too thick you can’t spread.
  4. Add 1/4 tsp of Appa soda,a tsp of rock salt and ferment for min 6 hours.
  5. Heat an appam kadai and pour a ladle full of batter on it. Spread gently clock wise or spread it like flower shape to make flower appam.Then close it and cook it for 2 mins in a medium flame.Finally it’s ready to serve.
  6. For coconut milk: Grind coconut pieces,cardamom with some lukewarm water.do it thrice to get an enough milk and stain.
  7. On a pan heat sukku karuppatti with some water and wait till it get dissolves starin it and add it to the coconut milk.
  8. Finally our coconut milk is ready.Serve it along with appams.

As I have mentioned before, this lunch menu and breakfast menu series all about re visiting my old recipes. So this week it is this breakfast with appam, vegetable stew and coconut milk with jaggery. Appam is one of the special breakfast recipes like poori which i make only in weekends or for guests. Its my long time wish to make an appam recipe without using yeast, coconut milk and cooking soda. Finally i succeeded in my attempt.

So that’s going to wrap it up for this exceptional food appam with coconut milk recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!