Tricolor Appam
Servings Prep Time
4 7hrs
Cook Time
30minutes
Servings Prep Time
4 7hrs
Cook Time
30minutes
Ingredients
for appam batter
For veggie batter
Instructions
  1. Ingredients for Appam batter. Soak the rice in water for 5 to 7 hrs.
  2. Dissolve yeast in lukewarm water along with sugar. Cover it and keep it in a warm place for 15 minutes.
  3. Grind the rice, oat along with coconut milk and yeast mixture. Make a nice smooth batter. Don’t add too much of water. Batter should be of medium consistency. Add salt according to your taste.
  4. Cover it and keep it in a warm place for fermentation for 5-6 hrs.
  5. Once batter is fermented, Add little bit of water to make the batter into a pour consistency. Keep it aside.
  6. For colorful veggie batter, clean the spinach and blanch in boiling water. Then strain it and make a thick puree without water. To make beetroot & carrot puree, boil the beetroot in a pressure cooker till 3 whistles and peel it. Cut carrots in a small size and grind along with boiled beetroot without water and make a puree. Now in two separate bowl pour one cup of appam batter each and add 4 tbsp spinach puree to make green color batter and in other bowl add 4 tbsp of beetroot and carrot puree to make saffron (orange) color. Mix the batter well in both the bowls separately. Add little water if needed.
  7. For making appam, you need a non-stick appam pan.
  8. Heat the appam pan at medium heat. Take a one big scoop of batter and pour in a center of the pan. Wait for 3 sec.
  9. Hold the both handle and rotate the pan till the batter spreads over the pan evenly . Swirling it two times should be enough. Swirl in one direction only.
  10. Cover it by using lid, let it cook for 2 minutes.
  11. Make rest of the appams following the same procedure.
  12. Tricolor appams are ready to be served with vegetable stew, egg curry or chicken curry.
  14. Enjoy these hot appams with vegetable stew.
Recipe Notes

vegetable stew

Chicken Appam Potli

Vegetable Tomato Stew