Hello Chef when I go to India I always have this for breakfast its delicious I just love South Indian food.God Bless India nobody can touch South Indian food.Thank You so much.
The way he explains the recipe is as if for a layman. Which is so helpful to ppl who sometimes may not know the ingredient or the procedure. You make it so easy for everyone. Thank you chef.
I use just a tablespoon of wheat-based sourdough in idli/dosa batter and I get great foamy fermentation overnight - thin it a bit the next day with some coconut milk and voila, delicious appam!
Chef you are a real sweetheart😊 I(me 77yrs. old&from Jaipur-Rajasthan)I watch most of your recipes,have tried too and these work very well. The present one you have explained very well.I ate aapam in a restaurant,and simply loved it.Will try making the one shown by you. Wishing you a bright future.🎉
thank you .. the way you explain and teach is very good..makes cooking easy and interesting. thank you for being unselfish and helping us to make our life easy in kitchen.
your preparation is nice and i have one suggestion also.when grinding the rice ,add little cumin seeds and 3-4 small onion in to it .it will really increase the taste.any way thanks for presenting a gud preparation.
I’m from Singapore and I like the way u introduced Kerala foods as I find it simple Wish to have more simple foods and vegetarian type. I’m going to try this. Thank you sir 🙏
there's no need to add sugar. as an alternative to yeast, the edges of bread slices (the brown ones could be soaked in coconut water and ground. chenna curry, stew, coconut chutney, coconut milk and sugar etc.. all goes well with appam. instead of coconut, coconut milk can be used to grind with the rice.
Add coconut water for fermentation.. that gives a very tasty appam.. u can store coconut water with a bit sugar in fridge. the result will be damn good. and the best combination for appam is stew.
INSTEAD OF YEAST WE ADD COCONUT TODDY. It has got a very special flavour and make the appam softy and tasty. Beef stew/fish moilee or veg. moilee is the combination
Chef, I think I have said it before but will say it again, you are so cute. I love your expressions and sounds you make after eating something tasty.I do the same - shows how passionate you are and how much good food makes you happy.
Cheff, can you also make Egg Aapam? just before you close the lid, crack open one egg and pouir on top of the Aapam and close the lid and leave it until the egg is cooked. It is just perfect for breakfast!
if you have not tasted appam please do . the taste is heavenly. like he said use coconut base curries. better u try it out in an authentic kerala restaurant.words cant describe the taste.
hey Chef! thanks a lot for this recipe!!!! I m sure U r either a malayali or a tamilian!!! anywhich ways, i m making this dish tomorrow for breakfast...
Well done chef, nicely explained, I love Kerala food because it's so wonderful to eat Malayalam food than any other food, we have similar food to Kerala in Jaffna, a place in Srilanka, Aappam, Puttu and Idiyaappam, these are the most famous in Jaffna, we also eat Dosa and Idly but not as often as Puttu and Idiyappam.
Hello vahchef ! I really like the way you react to your own dish after cooking.. it 'l make anyone like to eat the dish even if he/she don't like that dish.
A good Guru is one who teaches all the secrets of the trade, and you are one of them. I have seen many of your videos where you explain and give some important tips. Please ignore all the adverse comments, do not even respond to them.
I love his way of explaining. I just have a question. When we make our idli/dosa batter, we usually do not add yeast and leaving it overnight gives us a nicely fermented batter. But why do we need to use yeast in this batter. Also, do we use dry coconut flesh or the flesh of the green coconut?
very nice Chef..........one may also sprinkle some jaggery/gut over the central thick potion .......have a nice aappam...children love speckled aappam........speckled with jaggery/gur.......thank you...........
Sir followed your receipe. Very wonderful explanation. Appam turned out super soft and tasty. Thanks Sir for the same. Keep on posting more innovative receipes. Best wishes.
Thanks a lot chef for this aapam video!!! I have tried to make aapam several times and it end up as dosa , but after watching your video i tried it. The result was tasty aapams. Thanks a lot for inspiring me to cook aapam!
I really enjoy just watching you. The way you explain is so simple and I love your pleasantness and I must say the way you eat your own cooked foodstuffs makes me so hungry. Thanks Chef and please keep it coming.
I like your vegetarian recipes. Very nice presentation. What type of rice (raw or boiled) is used for Kerala Aappam? How much coconut & sugar for 2 cups of rice?
Hi Sanjay! two questions: can we use basmati rice for this? The other alternative I have is parboiled rice (in Germany), but would it work with parboiled rice? Is it ok to grind this in a normal mixie, since I don't have a wet grinder at home? Do get back to me! Love your videos! :)
Mmmmm, so good. Will try this on the weekend I think. Transported me back to Kerala where we ate appam for breakfast nearly every day. Hope I can master the recipe! :)
Fantastic recipe, taught in a very easy method.
I love this guy! His expression is so sincere!
I love how passionate this guy is. That smile will take him a million miles. Kudos. (Y)
Hello Chef when I go to India I always have this for breakfast its delicious I just love South Indian food.God Bless India nobody can touch South Indian food.Thank You so much.
you are probably the only chef who eats his dishes before serving others...like me :P
The way he explains the recipe is as if for a layman. Which is so helpful to ppl who sometimes may not know the ingredient or the procedure. You make it so easy for everyone. Thank you chef.
I use just a tablespoon of wheat-based sourdough in idli/dosa batter and I get great foamy fermentation overnight - thin it a bit the next day with some coconut milk and voila, delicious appam!
+Steve Hoge Nice.
Hey Steve can you start your channel
@Steve hoge- what is wheat based sourdough means?
@@shrutilekha2616 You can use a sourdough starter that is based on fermented wheat flour instead of fermented rice flour.
Chef you are a real sweetheart😊 I(me 77yrs. old&from Jaipur-Rajasthan)I watch most of your recipes,have tried too and these work very well.
The present one you have explained very well.I ate aapam in a restaurant,and simply loved it.Will try making the one shown by you.
Wishing you a bright future.🎉
thank you .. the way you explain and teach is very good..makes cooking easy and interesting. thank you for being unselfish and helping us to make our life easy in kitchen.
your preparation is nice and i have one suggestion also.when grinding the rice ,add little cumin seeds and 3-4 small onion in to it .it will really increase the taste.any way thanks for presenting a gud preparation.
Chef the way u was eating, making me hungry !!!
My fav dish.. Mom cooks it with chicken curry.. Yummy ! She grease the pan with Butter and it gives rich taste..
I’m from Singapore and I like the way u introduced Kerala foods as I find it simple
Wish to have more simple foods and vegetarian type.
I’m going to try this. Thank you sir 🙏
Excellent presentation. A little desi toddy ( making from coconut tree or palm tree) is very good alternative for fermentation process.
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South Indian's items...rice,poha,udit dal....all's fantastic.....
That was the *nicest way* I've seen anyone present a demonstration of cooking!!
Thank you, chef!
Lovely ❤️, chef sir, parboiled rice or plain white rice.
Love your cheerfulness... 😊😊👌👌👌💐💐💐🌹🌹🌹👍👍👍
From 4:38 to 4:48 I become hypnotized by the batter.
there's no need to add sugar. as an alternative to yeast, the edges of bread slices (the brown ones could be soaked in coconut water and ground. chenna curry, stew, coconut chutney, coconut milk and sugar etc.. all goes well with appam. instead of coconut, coconut milk can be used to grind with the rice.
Add coconut water for fermentation.. that gives a very tasty appam.. u can store coconut water with a bit sugar in fridge. the result will be damn good. and the best combination for appam is stew.
realy nice and fluffy the appams look.. never comes fluffy when I make it. Can you please give the exact measurements for your receipes
Chef I’m going to try your recepie
My mother used to make elephant yam molly. It’s taste lingers in my mind even after so many decades.
It is fried yam slices dipped in white sauce
INSTEAD OF YEAST WE ADD COCONUT TODDY. It has got a very special flavour and make the appam softy and tasty. Beef stew/fish moilee or veg. moilee is the combination
Chef, I think I have said it before but will say it again, you are so cute. I love your expressions and sounds you make after eating something tasty.I do the same - shows how passionate you are and how much good food makes you happy.
Oh... I love the way you present 👍u r awesome... All your recipes are super
My coconut dosa came sticky today. Luckily I found your video. Lots of knowledge gained. Thanks! I am also planning to make appam.
Naration superb. Thanx;best wishes;
Sir you are so good
Even your wife also
She gives good tips.
God bless both of you 🙏
Namaskaaram Sanjay ji,
Preparation chhalaa bagha unnadi sir.
Cheff, can you also make Egg Aapam? just before you close the lid, crack open one egg and pouir on top of the Aapam and close the lid and leave it until the egg is cooked. It is just perfect for breakfast!
please tell us how to make coconut curry
if you have not tasted appam please do . the taste is heavenly. like he said use coconut base curries. better u try it out in an authentic kerala restaurant.words cant describe the taste.
May god bless you and everyone with all the happiness and success in the world Amen
my mom puts a bit coconut milk with sugar on top of the appams...that is so delicious
O man I love your recipes and you too😍
Just watching you make the appams make me so hungry. I am sure it must be delicious.
great! I think this is what we call Dosha at Karnataka and Adhra Pradesh! No matter the name is amazing!
hey Chef! thanks a lot for this recipe!!!! I m sure U r either a malayali or a tamilian!!! anywhich ways, i m making this dish tomorrow for breakfast...
Thank you Vah Chef for yr appam receipe, like your humour makes many people smile.
happy cooking
OMG.. Last night I was disappointed that I couldnt find this video on your website.. today I see this one :D Thank you soooooooooooo much!
Sir when r u fulfilling the promise u did @ 6:42 in this video.?
Lots of love from Kerala :) Im your big fan
Can we use ENO fruit salt for instant fermentation?
good explanation chef
will the appam have the smell or taste of yeast?
i love appam but i never try to make it at home..i am going to try for 31st dinner...thank you
turned out awesome chef! Thank you very much :)
chef ur dishes r ozm......gud luck
Chief vahrevah super.i really loved all your recipes.i have learnt many recipes from you and Ragini madam.thankyou sir.
Wooooow glorious Kerala appam!!💕✨💯👌👌
Appam came out very well. Thank you sir
Well done chef, nicely explained, I love Kerala food because it's so wonderful to eat Malayalam food than any other food, we have similar food to Kerala in Jaffna, a place in Srilanka, Aappam, Puttu and Idiyaappam, these are the most famous in Jaffna, we also eat Dosa and Idly but not as often as Puttu and Idiyappam.
interesting video that tends me to make appam immediately,which once i have hated to make anymore
Hello vahchef ! I really like the way you react to your own dish after cooking.. it 'l make anyone like to eat the dish even if he/she don't like that dish.
Chef you explain very well ...
very well explained. thanks a lot chef.
A good Guru is one who teaches all the secrets of the trade, and you are one of them. I have seen many of your videos where you explain and give some important tips. Please ignore all the adverse comments, do not even respond to them.
One of my fav breads... Cookin it tomorrow
I love his way of explaining. I just have a question. When we make our idli/dosa batter, we usually do not add yeast and leaving it overnight gives us a nicely fermented batter. But why do we need to use yeast in this batter.
Also, do we use dry coconut flesh or the flesh of the green coconut?
i believe the daal and fenugreek seeds in dosa/idli batter helps in fermentation,in this one there is no daal or methi seeds to help it ferment
very nice Chef..........one may also sprinkle some jaggery/gut over the central thick potion .......have a nice aappam...children love speckled aappam........speckled with jaggery/gur.......thank you...........
hi chef I've tried many of your recipes , in all of that I succeeded, thanks a lot. but u see when i'm making appam i never use yeast.
Chef. Tussy great ho. I love ur way of explaining. Ur a magician at kitchen. Good luck
CITY &@ HILL to
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love your recipe!!!! I made it today and it was SO good!! thank you (y)
Really appreciate the way you explained it all. I am going to try this recipe very soon. Can you please tell me the kind of rice you used?
Raw rice
Can i skip coconut?
Sir followed your receipe. Very wonderful explanation. Appam turned out super soft and tasty. Thanks Sir for the same. Keep on posting more innovative receipes. Best wishes.
watching ur recipies after a long time...used to see ur US videos......
I am going to try making this. Thank you for the lesson.
Excellent videos
I like the passion with which you cook the food and your lovely presentation
Good luck chef
Thanks
Thanks a lot chef for this aapam video!!! I have tried to make aapam several times and it end up as dosa , but after watching your video i tried it. The result was tasty aapams. Thanks a lot for inspiring me to cook aapam!
Sudha Mani chAgantipravachannlu
How much time does it take to cook please tell
your right sir appam with chicken stew yum 👌 i am from Kerala 😃
I haven’t eaten it in a while so I’m going to make it this week
wow,...I try it tomorrow morning... thanks.
the center portion should b like a lttl risen up nd round crispy,it goes lvly with an egg broken in d center.speciality is with iron appam shatty.
sir your style to make the appam is really easy. Thanks
Great recipe. Could you please make a video on how to make Paniyaram .
Yeast ki optional baking soda use cheyacha sir
I really enjoy just watching you. The way you explain is so simple and I love your pleasantness and I must say the way you eat your own cooked foodstuffs makes me so hungry. Thanks Chef and please keep it coming.
Appam with coconut milk is very tasty....
naufaltharuwai Yes awesome combination.
+naufaltharuwai
what proportion of coconut milk please? and do u follow chefs recipe and simply substitute the coconut with coconut milk?
Thank you for the video chef.
It feels very good to see your face in the morning.
oopţpRajit Harlan t iyzsao
Vaaa I tried this out and it came delicious.... Thank you chef!
I like your vegetarian recipes. Very nice presentation. What type of rice (raw or boiled) is used for Kerala Aappam? How much coconut & sugar for 2 cups of rice?
We have tried many of yours and your wife's recepies. Good and tasty. Thanks!
Most of all we love to watch the way you enjoy that food! Good luck!
Thanks. Happy cooking
Hi Sanjay! two questions: can we use basmati rice for this? The other alternative I have is parboiled rice (in Germany), but would it work with parboiled rice? Is it ok to grind this in a normal mixie, since I don't have a wet grinder at home? Do get back to me! Love your videos! :)
Nice, Singapore so rare and difficult to find appam
hi chef, could u pls show how to make achappam.. i simply love them. thanks
Thanks for this i tried so many times it did not come nice now i know my mistakes
Hello, please give measurement and propotion of rice, coconut sugar etc
fingerlicous.....chef pls pls pls show us the recipe for malabar sardines curry....the one where the oil floats on the top.....pls chef ...pretty plss
Great talk on fermentation, pickling would be another great topic, thank you!
do u have resturant of ur own pls tell me...i wanna visit and taste ur delicious recipes
Thanks. But no restaurants.
Vahchef - VahRehVah
mohd sami cyg
mohd sami
of o
Inspired With This Food... I prepared it today ... I was really Yummy!!!!!!! Thank You Chief..
Lavanya Vaishnavi ..instead of yeast what should i use...plz tel me
Very well explained..
We tried this recipe at home. It came excellent. Thanks Chef
Mr Sanjay ilike you because you english is very clear .
Thank you sir adding dry yeast is good or bad plz reply
Just had this for breakfast today with Chicken Curry. Love form Kerala.
P.S: Its APPAM not AAAPAM
Mmmmm, so good. Will try this on the weekend I think. Transported me back to Kerala where we ate appam for breakfast nearly every day. Hope I can master the recipe! :)
how mush salt should i add and when should i add .....i am planing to try this recipe looks soo tempting
Just a pinch if you really need.
Great chef ....