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Appam Batter 1kg - Suvai

Appam Batter 1kg - Suvai

Kerala Special Appam” is ultra-popular. The recipe has travelled beyond Kerala and reached all the other South Indian states.
The best Appam has crisp edges and soft, fluffy insides.

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How to roast an Appam

  1. Heat an appam pan or a seasoned kada or wok with handles. Sprinkle about ½ teaspoon oil on the pan and spread it all over on the pan. If using nonstick kadai, then skip smearing the oil.
  2. The appam pan  works best as you get soft fluffy texture in the center and crisp texture towards the circumference. Spread a ladle full of the batter (about ¼ to ⅓ cup) into the hot pan.
  3. Turn and tilt the pan in circles so as to spread the batter into a round circle.
  4. Regulate the heat as needed. If the pan becomes too hot, the batter cooks faster and you won’t be able to make a neat round batter with thin edges and a soft center. So you can reduce the heat or place the pan on the countertop and then pour the batter.
  5. Swirling dough around pan to create a round appam
  6. Make a neat round circle of the batter. Keep the heat to medium-low or medium.
  7. Batter looks thin and lacy in the pan
  8. You can also drizzle a few drops of oil on the sides if you prefer.
  9. Use a spoon to drizzle in some oil while appam cooks
  10. Cover the pan with lid and let the appam cook for about 2 minutes or until the base becomes nicely light golden and the center firms up and becomes soft and fluffy.
  11. Remove and serve appam hot or warm. Repeat with remaining batter to make as may appam as you need. Store any remaining batter in the refrigerator and use within 1 day.
  12. Appam goes very well with vegetable stew and sweetened coconut milk. or veg korma or potato stew.

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