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Sorakaya Appam – From Andhra

Sorakaya appam was one of the first dishes Ravi prepared for me after coming to US. This authentic Andhra tiffin item, is prepared by peeling and grating bottlegourd, mixing it with rice flour to prepare the dough and deep-fried into appams.

This was my original intended dish for RCI-Andhra – for its authenticity. Well suited for a light tiffin to go with tea.

The original recipe calls for deep frying. We did not deep fry it but made into patties and finished them off like chapathis.

From the pantry :
Rice flour

From the fridge :
Tender bottlegourd
green chillies
curry leaves

1. Peel and grate one bottlegourd. Lightly drain the excess water.
2. Crush 3 garlic pods, half an inch of ginger, 5 green chillies, 5 curry leaves in the mortar and add to the bottlegourd
3. Add enof rice flour so as to form a consistency little loose than chappathi.
4. Add teaspoon and half of salt.
5. Oil a plastic sheet. Take a bigg ball of dough and pat into a shape of a big patty.
6. Invert the patty to the pan. Drizzle oil on the sides.
7. Cook on medium -low until golden brown. Flip annd cook on both sides.

Grated bottlegourd

crushed green chillies and curry leaves

rice flour added

form balls

Served with mango pickle


June 11, 2007 - Posted by | Uncategorized


  1. Looks mouthwatering! Great idea to use grated Sorekai.I make Zucchni pancakes like that.Love it,thanks for this:))

    Comment by Asha | June 11, 2007 | Reply

  2. V interesting, Revathi, I’m from AP and have never come across this dish, nor have I ever heard the word appam in Telugu! Must try this some time!

    Comment by sra | June 11, 2007 | Reply

  3. SRA
    it is appalu i made it appam 🙂

    Comment by Revathi | June 11, 2007 | Reply

  4. Ho Revathi,never heard of this one before.Looks simple to make too.

    Comment by Vini K | June 11, 2007 | Reply

  5. Sorakka flavoured akki roti :)… Like yr idea of pan-frying the appam.

    Comment by Suganya | June 11, 2007 | Reply

  6. revathi,ur mallu influence is showing..appalu became appam!

    Comment by Mallugirl | June 12, 2007 | Reply

  7. Hi Revathi,
    What a nice recipe. Roti with bottle gourd, have to try this one. Thanks so much for the recipe.

    Comment by Madhu | June 12, 2007 | Reply

  8. never heard of this one before. very amazing and beautiful looking appams.

    Comment by Sharmi | June 12, 2007 | Reply

  9. what a fantastic recipe! usually i use grated dudhi to make thepla or thalipeeth, this one makes a good addition to my recipes.

    Comment by Richa | June 12, 2007 | Reply

  10. wow
    that looks really yummy

    Comment by anusharaji | June 12, 2007 | Reply

  11. Vrey unique dish! never heard of…I will try this.Thanks for sharing

    Comment by Meena Kandlakuti | June 12, 2007 | Reply

  12. Aha! What a wonderfu;l use of surakkai! 🙂 Thanks for sharing it with us, Revathi.

    Comment by Kay | June 13, 2007 | Reply

  13. Nice idea to use bottle gourd!!:)

    Comment by Jyothsna | June 13, 2007 | Reply

  14. Hi Revathi — this looks fantastic! The color is gorgeous. I’m usually too lazy to grate anything but I might get over it to try this 🙂

    Comment by Linda | June 14, 2007 | Reply

  15. interesting one revathi.thanks for the step by step pictures.

    Comment by Prema Sundar | June 16, 2007 | Reply

  16. apam looks very healthy and yammy
    thanks for healthy recipe

    Comment by sagari | October 26, 2007 | Reply

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