Lacy South Indian Appams
Experience the delightful taste of homemade lacy appams, a traditional South Indian delicacy that's perfect for breakfast or a snack! Inspired by the recipe shared by my maternal uncle's sister during a cherished family gathering, these appams are not only delicious but also surprisingly easy to make. Each appam boasts a beautifully lacy edge, with a thick, fluffy center reminiscent of idli. They are bursting with flavors enhanced by the freshness of chopped onions, coriander leaves, and the warmth of spices. Even the pickiest of eaters will be drawn in by their enticing aroma and appealing appearance. Serve them hot with mango chutney or green chutney to elevate the experience further. Join me in making this culinary journey in your kitchen and enjoy the warm, comforting taste of appams with your family and friends!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Onion
2 medium (finely chopped)
Coriander leaves
1/2 cup (finely chopped)
Salt
to taste
Red chili powder
1/3 tsp
Garam masala powder
1/2 tsp
Green chilies
2 (finely chopped)
Fermented idli batter
3 cups
Cooking oil
1-2 tablespoons
Instructions
1
In a large mixing bowl, combine the finely chopped onions, fresh coriander leaves, salt, red chili powder, garam masala powder, and green chilies. Mix thoroughly to ensure that all ingredients are evenly distributed.
2
Take an appam patra (or any similar non-stick pan) and lightly grease each well with cooking oil to prevent sticking.
3
Using a tablespoon, pour the prepared batter into each well of the appam patra, filling them about three-quarters full.
4
Gently flatten each portion of batter with the back of a spoon, ensuring an even surface for cooking.
5
Cover the appam patra with a lid and cook the appams on low to medium flame for about 5-7 minutes, until the edges are lacy and light golden brown.
6
Carefully flip the appams to cook the other side, cover them again, and let them cook for another 4-6 minutes on low flame until cooked through.
7
Once done, the appams should have lacey edges and a thicker center. Remove them from the pan and place them on a serving plate.
8
Serve the hot appams with mango chutney or green chutney, or enjoy them alongside a steaming cup of tea.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lacy South Indian Appams?
They are traditional savory pancakes made from fermented batter with crispy, lacy edges and a soft, fluffy center.
What type of batter is used for this recipe?
The recipe uses 3 cups of fermented idli batter as the base.
Is a special pan required to make these appams?
Yes, an appam patra or a similar non-stick pan with multiple wells is needed.
What ingredients are used to flavor the batter?
The batter is flavored with finely chopped onions, fresh coriander leaves, red chili powder, garam masala, and green chilies.
How much oil is needed for cooking?
You only need 1-2 tablespoons of cooking oil to grease the wells of the pan.
How long do the appams take to cook on the first side?
They should be cooked covered on a low to medium flame for about 5-7 minutes.
How long should the appams cook after flipping?
Once flipped, they should cook for another 4-6 minutes on a low flame.
What should the texture of the edges be?
The edges should be thin, lacy, and light golden brown.
What is the texture of the center of the appam?
The center is thick and fluffy, similar to the texture of an idli.
What are the best serving suggestions for Lacy Appams?
Serve them hot with mango chutney, green chutney, or a steaming cup of tea.
Is this recipe suitable for vegetarians?
Yes, this is a completely vegetarian recipe.
Can I serve these for breakfast?
Absolutely, they are perfect for breakfast or as a savory snack.
How many onions are required?
The recipe calls for two medium-sized onions, finely chopped.
Do I need to cover the pan while cooking?
Yes, covering the appam patra with a lid helps the center cook through while keeping the edges lacy.
How full should I fill the wells in the appam patra?
Fill each well about three-quarters full with the prepared batter.
Should I flatten the batter in the pan?
Yes, gently flatten each portion with the back of a spoon to ensure an even cooking surface.
How many green chilies are used?
The recipe suggests using two finely chopped green chilies.
Is this recipe considered easy to make?
Yes, it is described as surprisingly easy to prepare once you have the fermented batter ready.
What spices are included in the mix?
The recipe includes salt, red chili powder, and garam masala powder.
What role do coriander leaves play in the recipe?
They provide fresh flavor and a vibrant green appearance to the appams.
What is the heat setting for cooking the second side?
The second side should be cooked on a low flame.
Can these be made for children?
Yes, the appealing aroma and lacy appearance make them popular even with picky eaters.
What is the origin of this specific recipe?
The recipe was inspired by a version shared by the author's maternal uncle's sister during a family gathering.
How much garam masala is needed?
The recipe calls for 1/2 teaspoon of garam masala powder.
Can I use store-bought idli batter?
Yes, as long as it is fermented idli batter, it will work for this recipe.
Are the appams spicy?
They have a mild to moderate spice level depending on the green chilies and red chili powder used.
What is the total number of ingredients?
There are 8 main ingredients listed for this recipe.
How do I prevent the appams from sticking?
Lightly grease each well of the appam patra with cooking oil before pouring the batter.
How much coriander is required?
Use 1/2 cup of finely chopped fresh coriander leaves.
When should I remove the appams from the pan?
Remove them once they are cooked through and the edges are golden brown and lacy.