Spicy kuli appam is a flavorful South Indian delight, with its unique golden brown round shape. Made from a batter of rice, urad dal, grated coconut, green chilies, ginger, and cilantro, these appam are a great addition to your repertoire of party appetizers. You will need a kuli appam pan to make this recipe.
Spicy Kuli Appam
Ingredients
- 1 cup Rice
- 1 cup Idly Rice
- 1/2 cup Urad Dal
- 3-4 Green chilies
- 1/4 cup Cilantro leaves chopped
- 1 Small onion chopped
- 1 tsp Fresh ginger grated
- 1/4 cup Fresh coconut grated or chopped into small pieces
- 1/4 cup Chana dal
- 1/2 tsp Baking soda
- 1 tsp Salt to taste
- 1/4 cup Vegetable or Canola oil
Equipment
- Appam pan
- High powered blender – such as a Vitamix
Instructions
- Soak the rice, parboiled rice, and urad dal overnight.
- Soak the chana dal separately in a 1/4 cup of water for 2 hours
- Grind the two varieties of rice and urad dal together into a thick paste using a little water to get a smooth consistency.
- Add green chilies, coriander leaves, ginger, onion, soaked dal, coconut, baking soda, and salt to the paste. Mix well adding some water if necessary to get a pancake batter consistency.
- Heat the kuli appam pan on medium low.
- Grease each cup of the appam pan with a few drops of oil and pour a tablespoon of batter into each cup.
- Cover the pan and cook for a few minutes. Flip the appam when they turn golden brown, add a couple more drops of oil to each cup and cover the pan and cook for a few more minutes. A toothpick or skewer comes in handy to flip the appam.
- Appam is done when it is golden on both sides.
- Serve hot with coconut chutney.
Notes
- This is the kind of appam pan I use.
- Appam is best served hot and fresh.