Thiru Karthigai (கார்த்திகை தீபம்) is celebrated in Tamilnadu during the Tamil month ‘Karthigai’. Like every other celebration we make special Nevedhyams/offerings to God. Uppappam/Savory Appam is one among the offerings prepared along with Puffed Rice balls (Pori Urundai), Sweet Appam etc. In some households they prepare Adai (Savory Crepes) instead of Uppu Appam. The batter recipe I mentioned below can be used in multiple ways. This Uppappam is based on my mother-in-law’s recipe. In Amma’s place we don’t have the tradition of preparing Uppappam. Amma usually makes Pori Urundai, Whole Wheat or Rice flour based Sweet Appam, Vadai, Payasam 😃 Have been making this dish post marriage and I absolutely love it. Not just on Karthigai you can make this as a breakfast on regular days too. Traditionally the Uppappam batter is deep fried in oil. It yields crunchy & delicious Appams. However I have cooked them in Paniyaram Pan. This is just my personal preference.
Uppu Appam can also be prepared as an evening snack for kids. It can be served with either coconut chutney or Tomato Chutney. Make sure you ferment the batter well. Also adding Raw Rice (பச்சரிசி) yields a lovely texture to the Appam. The hero of the dish is Coconut. The subtle coconut flavor in the batter tastes so good especially when deep fried. Shall update the pics when I prepare Uppu Appams by deep fry method. The pictures in the post were taken when making them in Paniyaram Pan. You don’t have to add Urad dal or Idli Rice. That is the difference between regular Adai batter & this Uppu Appam You can check the recipe for Sweet Appam here.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 7-8 hours Fermentation Time |
| Servings |
Appams
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- 1 cup raw rice பச்சரிசி
- 1/4 cup toor dal
- 2 tbsps Channa Dal
- 2 tbsps moong dal
- 5-6 Dried Ded Chillies Add extra chillies based on your preferred spice level
- 1/4 cup Grated Coconut
- 1 tbsp Mustard Seeds
- 1/2 tbsp finely chopped ginger
- 2 teaspoon Hing/Asafoetida
- 1 tbsp salt
- 1/2 tbsp salt
- 4 tbsp Oil
Ingredients
For Batter
Flavoring the batter
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- Soak all the ingredients mentioned under 'For Batter' section for about 3 hrs
- Grind them to a smooth batter. Add salt, hing and mix the batter well. Let it ferment for atleast 7-8 hours. It also depends on where you live. During summer time in India it will take less time to ferment.
- In the fermented Uppu Appam batter add grated fresh coconut and mix it well
- Heat 2 teaspoon oil in Tadka Pan. Add ginger pieces, curry leaves, Mustard Seeds and a pinch of Hing. Let them splutter
- Add this to the batter
- Grease the Paniyaram Pan with little oil and start making Uppu Appam. Drizzle oil on top and let it get cooked well on both sides
- Uppu Appams are ready to be served. It tastes so good with Kara Chutney.
- Using the same batter I have made Adai as well. It comes out well too.
- Spread the batter and let it cook evenly on both sides
- Raw Rice + lentils Adai are ready to be served
1. For variation you can grind Green Chillies along with Coriander leaves and prepare this batter.
2. In case if you feel the batter isn't spicy enough after fermentation add some Kashmiri Red Chilli Powder & mix it well
3. Generally Raw Rice/Pacharisi is used for making Neivedhyams. Hence Parboiled Rice/Puzhungal Arisi is not added to the batter
3 comments
Can be in Tamil also to be benefited
Can we make your uppapams like idlis just steam them
Or what is the option if u don’t have an appam maker?
Hi Krupa,
I haven’t tried making Idlis with the batter. Deep frying small balls of the batter works well. Or you can make it like mini oothapams or dosai with this batter. You can add chopped veggies too. Rather than Idlis I would prefer this.