| Ingredients | |
|---|---|
| 1 cup | Raw rice (pachai arisi) |
| 1 cup | Idli rice |
| 1 T | Urar dal |
| ½ cup | Thin poha |
| ½ no | Coconut |
| 1 pinch | Baking soda |
| Salt to taste |
Instructions
Soak the rice, urad dal for about 4-5hrs. Soak thin poha seperately. Cut Coconut in to pieces and grind it in a Mixie or Blender without adding water Drain the soaked rice, urdal, poha and grind along with coconut . Add salt to taste. Keep the batter for 8hrs for fermentation.
Heat a small non-stick pan which is shallow. Now add a pinch of baking soda in the batter.In a spoon take the batter and pour the batter gently to the non-stick pan. Gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. Cover the lid and cook for 1 to 2 minute till the edges become golden crisp and centre is soft. It is only required to cook on one side of the appam.
Notes
If you dont have Appam pan you can also use dosa pan. But you wont get appam shape.
Instead of using thin poha you can use Cooked rice .
17 Comments
Hi deepu
whats the consistency of the batter.Coarse or fine ..will grinders work good.
Do you know the ratio If i have to make vella appam ..sweet one (jaggery ).
thanks
Akils MOM
The batter should like rava batter stage
Hi Deepu, Today i prepared aapam for breakfast again in leftover batter. It was very very tastier than yesterday aapam. Usually in my method i grind in the morning & keep for fermentation & for dinner i make aapam. Like that i prepared yesterday. But i think in ur method 1 day old batter tastes good. I added 1/4 tsp yeast to get more ferment taste.
Promise Deepu i never ever tasted like this aapam. simply superb. Thaks a lot.
kavi.
thanks a lot for ur wonderful encourging comments kavi…
Hi Deepu, prepared ur aapam for dinner. Really superb. Nice flavor. Deepu, we have to dilute the batter or not. Without diluting it comes good but, i added little water that aapam comes little bit sticky. Tell me the trick. Thanks for the good recipe.
Kavi.
Hi kavi,
usually i add some water before making appam. I didnt cross this pbm.. anyway i ask my mom and let u know abt that.
Hi Deepu, Don't ask mom. No doubts now. Thanks.
Kavi.
ok kavi..
Hi Deepu.. Prepared appam for Breakfast.It was good..Taste was excellent.Appam with Vada curry turned out to be a very good combination.Keep up ur good work..Have a great day!!!!!
Cheers
Radha Arvindh
Hi radha, its g8 to hear that u like appam. Thanks for ur appreciation. Ur mint kurma is some what different so this week i am going to prepare mint kurma.
thanks deepu
Hiiii ,
In Sri Lanka they only make with red raw rice (sivapu pacha arisi) and coconut. it looks different. Using ulunthu is good for health. Thambi’s favourite… I like the centre part… thotal mathiri thala thalanu irukume… I luv it. Good one… Yet for sure cant make at all here…
Hi manoo, I add little uluindhu(1 TS) just for fermentation purpose.
thanks
deepu
Thanks Deepu…i’ll try & let u know.
Hi Deepu,
Sure i’ll try this method.Last saturday only i made aappam.So, i’ll try after a week & let u know.
Actually i want to try u’r payasam too.
I have some doubts about aappam prep. , that’s can i grind coconut with water? Because in my blender i couldn’t grind without water.
Next in winter coconuts are leaving oil while grinding chutneys.Is that ok for aappam batter?thanks.
kavi.
Hi kavi, You can also add some water while grinding Coconut. I am using Indian Mixie so i can grind coconut w/o water. So only i mentioned like that.
It wont affect the appam batter.
Thanks
Deepa
Hi kavi, Coconut is important–that's the main ingredient. It gives nice flavour and unique taste to appam. Try this and get back to me with the results
Thanks Deepa
Hi Deepu,
I make Aappam in different method. I don’t add cooconut. can u tell me, why are u adding coconut? I want to try this method .
kavi.