Appam (Aappam)
A South Indian breakfast dish popular in Kerala, Tamilnadu and Srilanka, cooked in a pan (Shallow) unlike dosa on tawa, with less or no oil at all. The appam batter should be very watery, ie it should be thin, poury consistency.
In Tamilnadu it is served with spicy hot gravies, like Kurma, where as in Kerala it is served with mildly spiced stew or Egg gravy (Vella Appam - Mutta Curry) or even Kadala curry.
Cuisine: South Indian Ratio
Preparation Time: 5 minutes Raw rice: Boiled rice: Urad dhall
Soaking Time: 4 to 5 hours 1 cup : 1 cup: 1 handful
Grinding Time: 25 minutes
Fermenting Time: Over night
Coking Time: 3 to 5 minutes per appam
Ingredients:
Raw rice: 1 cup
Boiled rice or Idli rice: 1 cup
Urad dhall: 1 handful
Fenugreek seed: 1 teaspoon
Water as needed for soaking and grinding
Refined oil if needed
Salt as per taste
Baking soda/ Appa soda: 1/4 teaspoon (Optional)
Method:
1. Add the rice (both raw and boiled rice), urad dhall and fenugreek in a vessel and immerse it with water and leave it to soak for 4 to 5 hours.
2. After 5 hours, grind it to a fine smooth paste by adding water as needed in between, preferably in a grinder.
3. Take it out in wide vessel, mix salt and ferment it over night.
4. In the morning take the batter, the batter would have raised and increased in volume, pour some water to make it into a poury consistency.
5. You can add baking soda if you wish, at this stage.
6. Place a shallow frying pan with handle on the stove top over a medium flame.
7. When the pan is hot, pour a ladle full of batter into the pan and tilt the pan and turn it in such a manner, so as to spread the batter on the walls of the pan.
8. Close it with a lid and let it cook. When the appam starts to come off the walls of the pan, gently insert a spatula into the gap between the appam and the pan and gently take the appam out of the pan.
9. Make all the appams similarly.
10. Serve the appam hot with vegetable stew or kurma.
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