This Appam batter is from the god's own country. Kerala style super soft and lacy appams. The batter is made up of rice, coconut powder, milk, and water. The batter is 100% natural and gluten free with zero additives or preservatives. You can enjoy the appams with sides like stew, ullithiyal and coconut milk. The batter is mildly salted and needs to be always refrigerated. The batter shelf life is 3 days. The excess batter can be frozen and reused again within the period of 6 months. If the batter is frozen, bring it to liquid form by keeping it at room temperature for 2-3 hours. You will need a special kind of pan for making appams. It is a wide shallow pan called appachetty and is easily available everywhere. Note: To make the lacy appams and add one tablespoon of sugar in the batter and always bring the batter to room temperature completely before making the appams. The batter must become frothy and light to make lacy appams. If you are not able to get the appams lacy, then you can also try the following:

• Addition of soda also helps in making the appams lacy.
• Quantity is roughly one pinch soda for one appam (75ml).
• Add the soda to the batter at the time of making the appams and give it a gentle stir with a spoon and make it right away.

Nutritional Facts