Rice. Coconut milk. Science. Love. I blend them all into a creamy smoothness so you can make super soft, lacy, delicious appams. You can enjoy them with Kerala stew or ullithiyal. Invite friends over and leave them wondering if you’ve got a secret chef from Kerala hiding in your kitchen.
Refrigerate at all times and use within 3 days. You can freeze unused batter for up to three months, but I know from experience that once your family and friends start eating these appams, there won’t be any batter left over for later.
Rice serves as a moderate source of energy, providing fuel to get you though the day.
Subtly sweet and nutty in flavour, coconut is jam-packed with energising fats and iron
One of the four essentials of good cooking, salt has many essential nutrients and minerals that are valuable for healthy functioning of the body.
As a carbohydrate, sugar is a potential source of fast fuel.
Yeast is an antiviral, antibacterial immune-booster. From a taste perspective, it also enhances flavour in cooking.
You’ll need an appam chatti to make appams. Bring the batter to room temperature. This is very important. Add a heaped tablespoon of sugar, and mix well. Give the sugar a few minutes to dissolve, stirring occasionally to make sure it does. Once the batter is frothy and light, you can start making delicious lacy appams
If you need help, you can call or text me on +918291486609 for a short video on how to make the perfect appams. It’ll be our little secret.
Goes well with Stew
Grind grated coconut with 1.5 cups of water. Squeeze out the milk using a muslin cloth. You should get two cups of milk.
Heat oil in a pan. Add cinnamon, cloves, peppercorns, and cardamom and saute for a few seconds. Add green chillies, ginger and sliced onions. Sauté on medium heat for a minute. Do not let them brown. Add the steamed vegetables, salt and stir well. Cook for 30 seconds.
Gently stir in the coconut milk. Simmer on low heat for a minute, stirring continuously so the coconut milk doesn’t curdle. (You can make a cornflour paste and add it to the stew to make it thicker.) Give it another gentle stir and take it off the flame after a few seconds.
Immediately transfer your stew to a bowl and garnish with freshly chopped coriander and crushed pepper.
Sit back and bask in the accolades.
What they're saying about Attagirl
Authentic. Consistent. Innovative. These are 3 words I think of whenever I try a weekly dose of Attagirl's batter at home. Sangita's personal touch, her hunger for constant and candid feedback, the sheer flashback of memories of southern flavours are all the ingredients that have created an authentic and tasteful variety of delicacies.
I have tried multiple batters and finally I have found the batter I thoroughly love and enjoy. The Attagirl Ragi batter is phenomenally excellent and healthy. It has more than 70% ragi making it super super nutritious. You have to expand to other cities!
The star of Attagirl's whole range for me is the Appam batter. The appams come out with a spongy centre and lacy sides that are absolutely perfect. Makes for a great weekend breakfast.
I am not much of an idli-dosa person. A South Indian meal perhaps never fits into any of my menus. I happened to taste a dosa made with Attagirl's Ragi batter and I was an instant convert. It's not your usual batter - It's tasty, healthy and definitely a cut above the rest. I like mine crisp with a dash of butter.
I trust this brand with my 3 year-old daughter. She loves eating the idlis we make at home using Attagirl's special idli batter more than any idli or dosa she eats at any restaurant. The idlis are amazingly soft and delicious. The best part is these batters are all natural, without any preservatives or soda. I personally love the coffee decoction. More power to you Sangita for making home food so easy to prepare and so delicious!
I am so glad I came across Attagirl's special idli batter. Coming from Bangalore and growing up eating idli everyday for breakfast, I have tried various off the shelf batters and even those at famous local shops. Nothing comes close to fluffy, super soft, melt in the mouth idlis from Attagirl. All I can just say is, THANK YOU!
My family and I simply love the batters from Attagirl. My personal favourite is the multigrain batter. Makes for a tasty and very healthy anytime meal.
The Attagirl appam batter is one of my favourites among the other batters. Appams turn out very lacy and soft. My entire family loves it especially my kids. These batters have made my dinner time so simple and easy. Thank you Attagirl.
For the perfect healthy start for the day for my entire family I choose Attagirl's batters. My favourite is the veggie batter. Dosas come out so well. My 8 year old daughter is a big fan of these dosas. You have to try it. Don't miss her filter coffee decoction too. I love to serve it to clients in my store. Well done, Attagirl!
If you wanna resolve your life, move to Attagirl batters and never look back. No fuss, no effort. Just crispy and tasty goodness!
Attagirl's Appam batter leaves me craving for more. I am an amateur but can make excellent, lacy appams for my family using her batters. All of us love them. Thanks Sangita for making it so super easy for people like me.
Attagirl has completely spoilt me. I haven't made batter at home since the last 2 weeks.
The Kanchipuram batter makes fresh, soft and delicious idlis. The taste is on par with what we get at the Udipi joints with the added comfort of eating it at home. We've been ordering the batter for over a year and there is no change in the taste and consistency. Sangita, wish you success and hope you keep innovating and making newer flavours.
I love Attagirl's ragi batter - it's freshly made and rich in iron, calcium and vitamins - great for the kids. And very very tasty as well.
I'm super fond of Attagirl's multigrain dosa batter! It's healthy, tasty and sumptuous. Everyone in my family loves it too!