Red rice appam/ Sigappu arisi appam/சிவப்பு அரிசி ஆப்பம்

Written by: 7aumsuvai
Appam is a popular South Indian breakfast recipe which will be served with sweetened coconut milk, stew and even with any spicy chutney. I had prepared appam with red raw rice instead of regular idli rice. Also, I served appam with plain salna and sweetened coconut milk.

Serves 4 to 5
  • 1 cup – Red raw rice/Sivappu arisi
  • 1 cup – Raw rice / Pacha arisi
  • 1/4 cup – Whole black gram/urad dal/Ulunthu
  • 1 cup – Poha/Flatten rice/Aval
  • 1 tsp – Fenugreek seeds/methi seeds/venthayam
  • Salt to taste

Preparation method:
  1. Wash and soak red rice,raw rice, urad dal/ulunthu, methi seeds along with poha/flattened rice in enough water for overnight or 5 to 6 hours.
  2. Grind them to a smooth batter (pouring consistency) like idly batter using wet grinder or mixer grinder. Add required salt and ferment it for 6 or 7 hr or overnight.
  3. Heat an appam pan, pour a ladle full of batter and quickly rotate the pan around so that a thinner layer of batter covers the sides and a thicker layer settles in the middle.
  4. Cover the pan with a lid and cook in medium heat for 2-3 minutes or until the edges are slightly golden brown and well cooked in the middle. Do not turn over the appam.
  5. Remove appam from the pan with care and transfer one by one on a flat tray before serving. Serve hot with sweetened coconut milk, any stew even tomato chutney goes well with this appam.

  • Batter should be little bit watery than idly batter (pouring consistency) and it should be light not heavy. See the picture for perfect consistency.
  • If the batter is too thick, you can always dilute it with water for a pouring consistency.
  • You can replace poha with cooked rice. Because both poha and cooked rice helps the appam to be very soft.

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