Appam

அப்பம் (Appam)

Appam is a traditional South Indian food which is served as breakfast or dinner. அப்பம் is prepared from rice and urad dal that is fermented and cooked in a shallow pan (“Appa chatti / ஆப்ப சட்டி”). There are varieties of Aappam like plain aappam, Egg appam, sweet aappam. Plain aappam is mostly served with spicy gravy, especially goat leg gravy is the best combination. My family always like to have the ஆப்பம் with coconut milk and sugar or Sothi Kulambu.

Ingredients for Appam

Raw rice – 1 cup
Idly rice – 1 cup
Urad dal – 1/4 cup
Fenugreek Seeds – 1 tsp
Salt as needed
Baking soda – 1 pinch (optional)

Directions

Prepare Batter

Soak the raw rice, idly rice and urad dal in a bowl for at least 3 hrs.
Grind the soaked ingredients into fine paste by adding water.
Add salt and mix the batter using hand by adding water little by little.
Ferment the batter whole night.

Prepare Batter

Take Fermented batter and pour enough water and mix well.
Keep the batter in dosa batter consistency as shown in picture.
Heat Appam pan and pour one scoop of batter.
Rotate the appam pan in circular motion to let the batter cover all the surface of the pan.
Close the appam pan lid and allow the appam to cook for 2 minutes.
Open the pan and take out the Appam.
Appam ready.
Serve Appam with coconut milk/ Attukaal paaya.

Notes

This is very simple method, you may add thin coconut milk instead of water to the batter.
If you don’t have enough time to ferment or if your batter is not fermented properly, add baking soda for best results.
I used grinder for grinding, you may use mixie for grinding as well.
Grind the batter into fine paste.