Watermelon rind, often discarded as waste, is actually packed with nutrients like fiber and hydration-rich compounds. The white part of the rind has a mild flavor and soft texture, making it surprisingly versatile in cooking—from stir-fries to curries and now, even fermented batters. Using watermelon rind is a smart way to reduce food waste while adding a subtle natural sweetness and softness to dishes.
Appam is a traditional South Indian delicacy, especially popular in Kerala. Known...
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Soak idli rice for 3 hours.
Soak urad dal with Fenugreek seeds for 3 hours.
Soak poha with rock salt a few minutes before grinding the dal and rice.
Add soaked idli rice, urad dal, poha, and water to a mixie jar and grind into a smooth, thick batter similar to idli batter.
Add watermelon rind, ginger, green chili, and sugar to the same mixie jar and grind into a fine paste.
Mix the paste into the batter and hand pound it to aid fermentation.
Let the batter ferment overnight or for 8-10 hours.
Check the fermented batter and mix gently without overmixing.
Take the required amount of batter for appams and refrigerate the rest . You can use the batter for up to 2 days. Add eno to the batter and mix gently.
Heat a greased cast iron tawa and pour a ladle of batter onto it without spreading too much.
Cook for 30 seconds until bubbles start to pop up, then cover with a lid and cook without flipping.
Pair with veg stew, coconut chutney, or jaggery coconut milk.
Use only the white part of the rind, remove the green skin completely.
Rind gives natural softness, don’t expect strong flavor, it’s subtle.
Add a little extra coconut for better flavor and softness.
Ensure the batter is thick and smooth, otherwise appams won't come out well.
Do not overmix the batter after fermentation to retain its airy texture.
Cook appams on a well-heated tawa for even cooking and perfect bubbles.
Can I use regular rice instead of idli rice?
Idli rice is recommended for its texture, but you can try substituting with parboiled rice if needed.
How do I know if the batter has fermented properly?
The batter will rise and have a slightly tangy aroma when properly fermented.
Can I skip the eno?
Eno helps create the airy texture of appams, but you can skip it if the batter is well-fermented.
How long can I store the batter?
The batter can be stored in the refrigerator for up to 2 days.
What can I serve with appams?
Appams are best served hot with coconut chutney or any spicy chutney of your choice.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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