Appam/Idiappam

If mornings bring back the memories of grandmother’s delicious breakfast treats and you wonder how she cooked up a feast so effortlessly, fret no more. Melam brings you a complete range of traditional breakfast mixes, starting from the regular idlis to appams, idiappams and even puttus. Made from the best ingredients, picked from across the country, processed hygienically and packed using our unique keep fresh technology, Melam breakfast mixes are sure to bring back the authentic taste of traditional breakfast. Pick a new mix every day and your breakfast won’t be monotonous ever.

INGREDIENTS – To Make 18 – 22 Appams

Melam Appam/Idiappam Podi 500 g
Water 150 ml
Dry yeast 1 g
Coconut Milk extract 600 ml
Sugar 2 tbsp
Salt To taste

COOKING METHOD

• Take 50 g of Melam Appam / Idiappam podi in a bowl
• Mix it with 150 ml of water
• Cook till the mix becomes a thick porridge. Allow it to cool
• Add the dry yeast and the cooled porridge to 450 g of Melam Appam/ Idiappam podi and knead for 5 minutes to make a dough
• Add coconut milk to the dough to make a thin batter
• Allow the batter to ferment for 8-10 hours
• After fermentation, add salt and sugar to the batter and mix well
• Pour one ladle of batter onto a greased appam chatty (vessel) to make delicious appams
• Serve hot with stew or sweetened coconut milk

INGREDIENTS – To make 8 – 10 Idiappams

Melam Appam/Idiappam Podi 200 g
Water 300 ml
Salt To taste

COOKING METHOD

• Take Melam Appam / Idiappam podi in a bowl
• Boil water and add salt to taste
• Pour the boiled hot water, little by little to the Idiappam podi to make the dough
• Mix well and ensure dough is free from lumps
• Press this dough through an Idiappam Sevanazhi onto a greased idli plate and steam it for about 5 – 7 minutes
• Serve hot with stew