Tips for Making Appam

Making Appam at Home - Few Tips

 

Tips for Fluffy Appam:

Right Batter Consistency

• Appam batter should be slightly thinner than dosa batter, but not watery.
• Smooth, flowing consistency helps create the lacy edges and soft center.

Use Freshly Fermented Batter

• Well-fermented batter gives appam its characteristic fluffiness and slight sourness.
• Ferment the batter overnight or for 8–10 hours in a warm place.

Right Amount of Batter

Pour a ladleful in the center and swirl the pan to spread it into a round with thick center and lacy edges.

Cover While Cooking

Always cover the pan with a lid while cooking—this traps steam and makes the center soft and fluffy.

Tips to Prevent Appam from Sticking:

• Use a Good Quality Appachatti or Non-Stick Pan
• Traditional appam chatti (curved pan) or a well-seasoned non-stick pan works best.
• Grease Lightly Before Each Appam
• Lightly brush with oil or wipe with an oiled cloth before pouring the batter—especially for the first few appams.
• Heat the Pan Properly
• The pan should be hot but not smoking. Splash a few drops of water—if it sizzles and evaporates, it’s ready.
• Don’t Use Too Much Oil

• Just a thin layer is enough; too much oil may cause uneven cooking or soggy appams.
• Let the Appam Cook Undisturbed
• Don’t try to remove it too soon. Wait until the edges lift slightly on their own and the center is cooked.

Where to buy appam chatti ( Online) 

1. Cast Iron Appam Pan/Appachetty ( Indus Valley Brand ) Link to visit website to buy 


Btw, which readymade appam batter do you often buy from the supermarket? Which gives you a better result? 



Appam Recipe - Check my earlier blog post for appam recipe.