Aapam (ஆப்பம்)

Appam is a type of pancake, originating from South India, made with fermented rice batter and coconut milk, common in Kerala, Sri Lanka, Tamil Nadu. It is eaten most frequently for breakfast or dinner.
Appam is a popular breakfast in Kerala and Tamil Nadu they are spongy in the center and crisp in the corners. It tastes better when take along with coconut milk 🥛 or paaya or eve chicken/veg kurma.

During my school and college days i wake to the smell of aapam and paaya . After i got married my mother in law make it with coconut milk and kurma. After years I asked my mother in law for `the recipe and she shared it with me along with some information too make them fluffy as well crispy.

Many people across many places use yeast and some use baking soda . In this recipe I’ve used only rice and pulses.

Ingredients:

  • Idly rice. – 2 cups
  • Parboiled rice. – 2 cups
  • Fenugreek seeds. – 1 tsp
  • Channa dhal. – 2 tbsp
  • Urad dhal. – 2 handful
  • Rice flour. – 2 tbsp

Preparation:

Step 1 :

Add idly rice , parboiled rice , fenugreek seeds , Channa dhal , urad dhal and rinse them with water until the water is clear . Now soak them for minimum of 4 to 5 hours. You can also soak them overnight.

Step 2:

Now in a wet grinder add them and grind them until the consistency of the batter forms like a the idly/dosa batter. Sprinkle some water in between to get the thickness and the flowing consistency.

Step 3:

Once the batter is done take them out of the grinder and store them in a air tight container. Leave them for 7 to 8 hours to get fermented and then you can use the batter. ( I , usually soak them in the afternoon and grind them in the night and leave it overnight outside for fermentation process)

Step 4:

Now in a separate batter add the rice flour and mix them water and make them to boil for few minutes after 10 to 15 minutes you will notice a thick flowing consistency like a paste as shown in the picture.

Step 5:

Add this paste to the batter and add salt and sugar once everything added. Stir them mix them up and the appam batter is ready to get into the appam kadai.

Step 6:

There is special kadai / chatti for making the appam . Place that on the stove and lit it up. Keep it in medium flame now pour 1/2 cup of the batter to the kadai. Now take the kadai in hand and swirl them till the batter is spread all over it.

Step 7:

Add one tsp of oil all over the appam and Cover cook them for few minutes until the center part is completely cooked. Now, you can take the aapam easily and its ready to eat.

Appam tastes best when taken with milk with sugar / coconut milk with sugar and cardamom touch. Your mouth waters when your add chicken karma or aatukaal (goat’s leg ) paaya.
Notes:
  • When making the rice flour paste you can add cooked rice one handful instead of rice flour paste. When the rice flour is boiling you should keep stirring else it creates mucus which will not be good when added to the batter.
  • My husband tried making egg appam and it came really well . Just add egg once the batter is added to the kadai and sprinkle the salt and pepper to it . Cover cook them like the normals aapam and take them out when the egg is cooked. It takes some extra a time for the egg to get cooked

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