Appam is a traditional breakfast recipe in South India especially in Kerala.There are many types of appam. This recipe is called Vella Appam. The main ingredients in this is rice and dal. I learnt this recipe from my mom.we eat this once in a week at home.Appam can be served with coconut milk and Veggie Stew.
Ingredients
- 1 Cup of Raw Rice
- 1 Cup of Boiled Rice
- 1/2 Cup of Urad Dal
- 2 Tbsp of Fenugreek
- Pinch of Baking Soda
- Salt and Water as needed
Method
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| Appam Batter |
- Soak raw and boiled rice together in one vessel, urad dal and fenugreek together in another vessel for overnight.
- Grind urad dal, fenugreek, raw and boiled rice until you get smooth batter, if you find batter is thick, add enough water so that everything gets smooth.
- This would take 1/2 hr to 1 hr. Once it done, add salt to the batter and mix well. Leave this batter on counter for overnight fermentation.
- When you are ready to make appam, most important part is add a pinch of baking soda to your batter and mix well.
- If your appam batter is thick add some water and make the batter watery.
- Heat a pan (Appam Kadai) Apply some oil in it. Take 2 laddleful of batter and pour it in the middle. Immediately rotate the pan in clockwise and anti-clockwise so that the batter evenly coat all the sides of a pan and appear in cup shape. Cover it with a lid. Keep the stove in medium flame and wait for 2 mins. If you keep it for 2 more mins, your appam will be in reddish brown colour and crispy.
You can see "veggie korma recipe" in my blog.
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| Coconut Milk and Veggie Korma |
Tips
- Soak dal and rice for 5 hrs, if you forget to keep it for overnight.
- Add yeast if you are in cold countries where batter cannot ferment even if you keep batter outside for long time.
- Don't add too much of baking soda it makes appam struck to the pan.