Spicy Kuli Appam

171

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

Servings 45 appams
Prep Time 30 minutes
Cook Time 40 minutes
Soaking time 8 hours
Total Time 9 hours 10 minutes

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.
Calories: 300kcal
Course: Recipe
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