Appam

Appam

Appam … always our second option for breakfast (next to idili and dosa) in a week for which I spend my Saturdays in grinding it. My friends are familiar with my daily menu for breakfast J lovely gud days… they like the white lacy pancakes with crispy borders. Appam usually served with egg curry, korma or veg stew.

Ingredients:

Raw rice – 2 cups

Black dal – ¼ cup

Cooked rice – ½ cup

Coconut milk – 2 cups

Salt – for taste

Sugar – 1 tsp

Baking soda – ½ tsp

Method:

I am presenting the way how I do - soak raw rice for few hours and powder it finely – soak black dal and grind it – with that add separately grinded cooked rice – mix together with coconut milk and yeast. Appam needs fermentation (keep the batter for more than 8 hours) either with yeast or toddy alias kallu (which was used traditionally).

Batter should be very dilute, free flowing from the spoon. Add salt, sugar and baking soda into the batter. I use appachutty - wok specific for making appams. Place greased wok over medium flame heat – pour a spoon full of batter on it. Lift the wok and twirl the batter in a clockwise direction to form a circular shape. Allow the rest batter to settle in the center. Close the lid and cook for few minutes on low flame. The edges will slowly leave the sides of the wok. (No need to toss the other side).

Serve appams with egg curry or veg stew.