Aappam

 Aappam is a wonderful fermented rice pancake with thin crispy edge and a spongy center. It is a popular breakfast dish in Tamil Nadu. In Kerala it is known as pal appam. It is usually served with potato stew or  coconut milk sweetened with sugar or brown sugar. I remember waiting with my siblings at the table for hot aappams, while mom patiently made them for us. I love to eat them with sweetened coconut milk. Aappam is made in a special shallow pan called appe pan.

                                                        

Ingredients:

1 Cup raw rice(short grain)

1 Cup Idly rice

1/8 Cup urad dal

1 teaspoon fenugreek seeds (methi)

1/4 Cup fresh grated coconut

2 teaspoon salt

1/4 Cup coconut milk

2 Tablespoons sugar

1 pinch baking soda

1 Cup coconut milk

3-4 Tablespoons brown sugar 

Method:

1. Soak rice, urad dal, and methi together for 5-6 hours.

                                                       

2. Drain water. Add coconut and grind to a smooth runny batter. 

                                 

3. Remove batter in a large bowl. Add salt, mix well and allow to ferment for 7-8 hours. You would see bubbles in the fermented batter. Stir sugar into 1/4 cup of coconut milk. Add pinch of baking soda. and mix well in the batter. Add more water as required to make a thin runny batter. Your batter is now ready to make aappam.

                                 

     

Making Aappam:

1. Place the appe pan on the stove, set on medium heat. 

2. Remove the lid. Pour 1/4 cup ladle of batter in the center of the pan.

                                                       

3. Holt the pan by the handles, lift over the stove and gently swirl the batter around to make thin layer on the top and a bumpy layer in the middle. Place the pan back on the stove. Lower the heat, cover the pan with the lid and cook for 3-4 minutes, until the edges are crispy and brown and the center is cooked and spongy.

 

4. Lower the heat, cover the pan with the lid and cook for 3-4 minutes, until the edges are crispy and brown and the center is cooked and spongy.

                                               

5. Repeat process with remaining batter. Serve warm with potato stew  and sweetened coconut milk.

                                                

Sweet coconut milk:

Mix 1 cup coconut milk ( from the can ). Add 1 cup of water to it. Dissolve 3-4 Tablespoons brown sugar or white sugar. 

Notes:

If you are in a place with warm climate, add salt to the batter before fermenting. Keep in a warm place to aid fermentation.

If you are in a place with cold climate, add salt after fermenting. Pre-heat oven, turn the oven off, place the batter in the oven and turn the pilot light on for fermentation.