Appam Batter Rødovre

It is the breakfast recipe from God’s own country “Kerala, India”. Appams are crispy outside with an airy, soft on touch, fluffy centre.

Garam Appam batter is made with best quality Rice, Rice flake, Fenugreek seed, Urad dhal, which are soaked, grinded and naturally fermented at the right Environment. Appam is such an universal dish that blends with the taste of both spicy, sweet and neutral partner dishes such as vegetable stew, kadala curry (chickpea curry) vegetable korma, coconut chutney or sweetened Coconut/ Normal milk. 

 It is usually made in an Appachatti, but If you don’t have Appachatti, don’t worry…you can make using normal skillet or non-stick pan like pancake. To make appam unlike spreading the batter with a spoon, the pan has to be lifted, tilted and rotated laterally to spread the batter.Close the pan with a lid and let it cook till the bottom gets golden brown For more details visit the link. 

Side dish Recommendations:

Sweet coconut milk that goes very well with appam. The coconut milk is sweetened with jaggery and flavoured with cardamom powder. Just take required amount of thick coconut milk. Add powdered jaggery as required along with a bit of cardamom powder. Stir very well till the jaggery is dissolved and serve this sweet coconut milk with the appam

• Cut open the pack and add salt if required. The batter is midly salted.
•  It is usually made in an Appachatti, but If you don’t have Appachatti, don’t worry…you can make using normal skillet or non-stick pan like pancake. To make appam unlike spreading the batter with a spoon, the pan has to be lifted, tilted and rotated laterally to spread the batter.Close the pan with a lid and let it cook till the bottom gets golden brown.
• For longer use , Always close the seal of the pack once used and refrigerate.
• Stays good in refrigerator for more than a week.