|Raw rice||2 cups|
|Urad dal||1 tsp|
|Grated coconut||2 cups|
1). Clean, wash and soak raw rice, urad dal and fenugreek together in water for 2- 4 hours. Drain and grind it along with boiled rice, coconut with sufficient water into a smooth paste. Add salt and ferment it for 7hours or overnight in a warm place.
2). Heat the Aappam pan(with deep bottom) and pour the appam batter in the middle. Hold the two sides of the pan, lift off the stove and swirl the pan in a circular motion so that batter coats all the sides. The sides would be thin and centre portion would be thick.
3). Drizzle some oil over the sides and cover it with a lid. Cook on medium heat. After 2 or 3 minutes the sides will raise and centre portion will be cooked with holes on it. Gently remove the puffed aappams and serve.
Serve hot with veg stew, chicken/mutton stew or any spicy gravy !!
# I used non-stick Aappam pan so didnot use oil in the begining. If you are using normal pan, heat the pan and smear with a drop of oil before pouring the appam batter.
# It tastes good with the fresh batter than the instant batter/powders.
# I have heard about using coconut water as fermenting agent while making Aappams. I havent tried it,If you are trying, do let me know if it really helps.
# You can prepare even in normal pan, but you wont get the shape of traditional Aappam.
# Batter should be little bit watery than idly batter(just pouring consistency) and should not be heavy,should be light.
# The edges of the Aappam should be crisp & thin, and the centre should be soft & spongy.
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