Appam Recipe|Appam

   Appam a south Indian style pancakes or dosa made with fermented rice and urad dal mixture .Usually served with coconut milk or stew or kuruma.
   Appam is very famous breakfast item in kerela and chettinad.There are many variations of appam recipe like adding baking soda, eno or add sago pearls/Sabudana (later one i recommend you can do it ).But my mom never add anything to the appam batter ,but still the appam taste so good and be spongy.In case if you are trying to add sago/sabudana/javarisi to appam batter soak it with other ingredients and grind it or soak is and add it after its fermented.
     Best time to prepare appam is ,on a weekend .Why i say is, after having this delicious appam you don't really feel like having lunch and you feel drowsy too.so better have it as a brunch and go for light meal in the evening .
    Ladies first few appam will give a little tough time.You can use the coconut flakes(after taking the milk out) tied in a cotton cloth to wipe the bottom of the pan to give an extra oil layer .Its better to apply more oil for first few if you are not using non-stick pan like me .
    I have done a video on how to make appam in regular pan .Hope you guys will like it.In case of any doubts just comment or email me .

Appam Recipe/Appam

              South Indian Style pancake appam recipe with fermented rice and urad dal .without any additives like baking soda,eno,Sago

Cuisine: Indian Category: Mains Yields: 25-30 appams Soaking time: 6 hours Grinding Time:40 min Cook time: 2 min(one appam) Total time: 7 1/2 hours(for whole batch without ferment time)

Ingredients:

• 1 1/2 cup raw rice/pacha arisi.
• 1 1/2 cup boiled rice/idly rice/idli arisi.
• 1/2 cup urad dal/ulutham paruppu.
• 1 tsp methi seeds/fenugreek seeds/venthayam.

Method:

Preparation:

• Soak all of the ingredients mentioned for 5-6 hours.
• Grind it to smooth paste (takes around 40 minutes minimum wet grinder).

• Add 3/4 tsp of rock salt (usually half the quantity of salt you use for this measurement of rice).

• Mix well and allow it to ferment.

Cooking:

• Take a deep pan apply oil generously.
• Pour the batter in the middle

• With support of two kitchen towel  .Just make circles with the pan .

• Pour some oil and cover it.
• After a min or two when there is no raw batter left in the middle,take the appam carefully .
• Pour in some coconut milk and enjoy.

• You can have it with chana curry(kadala curry) too.

Note:

• If you are not able to make appam in pan.Then make uthappams in dosa tava.
• First few appam will stick to the bottom so apply generous oil to the bottom before pouring the batter.
• Use the flakes of coconut after you take out the milk to give a extra oil to the bottom.In a deep tava you cant really spread the oil .So this method works

Small video about how to spread the batter in regular pan 

Support me by joining MyKitchenodyssey @   "face book,pinterest,networkedblogs,my taste.in,Google"

Don't forget to tell your friends by sharing ...