Authentic Kerala Appam Recipe – Coconut & Onion Chutney

Last Updated on 4 months by Neha Deshmukh

Authentic Kerala Appam Recipe – Coconut & Onion Chutney

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Kerala Appam with sweet coconut milk and spicy onion chutney. Growing up, Sunday mornings always meant the aroma of appams sizzling on the pan, and the happy chatter around the table. It’s a taste of home, and I’m so excited to share it with you. This recipe isn’t just about food; it’s about tradition, family, and a little bit of Kerala sunshine!

Why You’ll Love This Recipe

Appam is a type of pancake originating from South India, specifically Kerala. It’s known for its lacy edges and soft, fluffy center. The combination of textures is just amazing. Plus, the contrast between the sweet coconut milk and the fiery onion chutney? Unbeatable! It’s surprisingly easy to make, even if you’ve never ventured into South Indian cuisine before. Trust me, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to make this Kerala classic:

• 4 cups idli batter
• 1 cup grated coconut (or 1/2-3/4 cup thick coconut milk)
• As needed salt
• 1/4 tsp sugar
• 1/8 tsp cooking soda
• 2 big onions
• 3-4 red chillies
• 2 tsp urad dal
• A pinch of asafetida (hing)
• 1 sprig curry leaves
• Marble-sized tamarind
• 2 tsp oil

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Idli Batter: Seriously, good quality idli batter is key. If you can make your own, fantastic! Otherwise, find a reliable source. The fermentation is what gives the appam its lovely texture.
• Coconut Milk: Freshly grated coconut is traditional, and it really does make a difference. If you’re using coconut milk from a carton, go for a thick, full-fat variety. The consistency will affect the final result.
• Kerala Red Chillies: These chillies have a unique fruity flavour alongside the heat. If you can’t find them, use a mix of Kashmiri chillies (for colour) and cayenne pepper (for heat) to get close.
• Hing (Asafetida): Don’t skip the hing! It adds a wonderful savoury depth to the chutney. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the batter. In a large bowl, combine the idli batter, salt, sugar, and cooking soda. Give it a good mix.
2. Now, grind the grated coconut with about 1 cup of warm water to extract the first milk. Set aside about half a cup of this first milk for serving later – it’s so refreshing! Add the rest to the batter.
3. Grind the coconut again with another 1/2 – 3/4 cup of water to get the second milk. This adds extra richness. Pour this second milk into the batter and mix well until you reach a dosa-like consistency. It should be pourable but not too runny.
4. Let the batter rest for about 10 minutes. This allows the cooking soda to activate and gives the batter a little lift.
5. While the batter rests, let’s make the chutney! Heat oil in a pan. Roast the urad dal, red chillies, and hing until fragrant. Be careful not to burn them! Set aside.
6. In the same pan, sauté sliced onions and curry leaves until they’re soft and golden brown.
7. Once cooled, grind the roasted spices, sautéed onions, curry leaves, tamarind, salt, and a little water to a smooth paste. Add more water if needed to reach your desired consistency.
8. Time to cook the appams! Heat an appam pan or a non-stick kadai (wok) over low heat. Pour a ladleful of batter into the center, and immediately swirl the pan in a circular motion to spread the batter thinly.
9. Drizzle a little oil around the edges. Cover the pan and cook on low heat until the edges are crispy and the center is cooked through. This usually takes about 3-5 minutes.
10. Repeat with the remaining batter.

Expert Tips

• Don’t overheat the pan! Low and slow is the key to crispy edges.
• If the batter is too thick, add a splash of water. If it’s too thin, add a tablespoon of idli batter.
• Practice makes perfect! The first appam might not be the prettiest, but don’t give up.

Variations

• Vegan Adaptation: Easily made vegan by using plant-based alternatives for the coconut milk. Almond or cashew milk work well, but might slightly alter the flavour.
• Gluten-Free: Appam is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the number of red chillies in the onion chutney to suit your taste. My family loves it really spicy, but you can tone it down if you prefer.
• Festival Adaptations: Appam is a staple during Onam and Vishu celebrations in Kerala. It’s often served as part of a larger, elaborate feast.

Serving Suggestions

Serve the hot appams immediately with the sweet coconut milk and spicy onion chutney. It’s also delicious with stew or vegetable curry. A simple egg roast is another popular accompaniment.

Storage Instructions

Appam is best enjoyed fresh. However, you can store leftover appams in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa (griddle) or in a dry pan to restore some of the crispness. The onion chutney can be stored in the fridge for up to a week.

FAQs

What is the secret to getting crispy edges on Appam?

Low heat and a well-seasoned pan are your best friends! Also, don’t overcrowd the pan.

Can I use store-bought coconut milk instead of freshly grated coconut?

Yes, you can! Just opt for a thick, full-fat variety for the best results.

How do I adjust the sweetness of the coconut milk?

Add a little sugar or jaggery to the reserved coconut milk to taste.

What is the purpose of cooking soda in the Appam batter?

The cooking soda helps to create a light and fluffy texture. It reacts with the fermented batter to produce air bubbles.

Can I make the onion chutney ahead of time?

Absolutely! The chutney actually tastes better after the flavours have had a chance to meld. Just store it in an airtight container in the refrigerator.

Enjoy making this delicious Kerala Appam! I hope it brings a little bit of sunshine to your kitchen. Let me know how it turns out in the comments below!