As you know, I am doing an A-Z Tamil Nadu dishes this month for the mega Blogging Marathon. For the alphabet, I selected this sweet aappam and as usual made it millet based. I used saamai / little millet instead of rice. I get all types of millet in the departmental store nearby and one day I was surprised to see a pack of parboiled saamai rice which is the equivalent to par boiled rice/ idli arisi. I didn’t even hesitate a second to buy it. Usually for making aappam, we use equal quantities of raw and par boiled rice. When using millet, I had to use only the millet as parboiled variety was not available. But now, it is so easy. I used both saamai rice and saamai par boiled rice for this aappam. It turned out so nice.
I don’t usually prepare this sweet aappam. This is the first time I tried and it turned out perfect. Crispy edges and soft centre, it was so delicious with coconut chutney. When making aappam with millets, a little bit of cooked rice ground with the batter makes soft centred aappams. Though it can’t be called as totally rice free, adding a little bit of cooked rice won’t be a problem. You can use either jaggery or brown sugar to sweeten this aappam. I used a combination of both. The sweetness can be adjusted according to your taste. When I grind this aappam batter, I grind it in huge quantity. The frsh batter is used to make thideer dosai/ instant dosai. Then the fermented batter can be used for various dishes like plain aappam, sweet aappam, sweet paniyaram and kara paniyaram. So I just divide the batter and make nearly five varieties of breakfast. This batter is so versatile. My daughter loves all these dishes and so I have no problem making huge quantities. You need to add aappa soda only at the time of preparing aappams. Otherwise the batter will loose its fluffiness.
Saamai / Little Millet- 1 cup
Par boiled Saamai/ Little Millet – 1 cup
Urad Dhal-2 tbs
Fenugreek Seeds – 1 tsp
Cooked Rice – 1/2 cup
Grated Coconut – 1 cup
Jaggerry / Vellam – 1 1/2 cups
Cardamom Powder – 1/2 tsp
Baking Soda/ Aappa Soda – 1/2 tsp
Soak the millets, urad dhal and fenugreek seeds overnight.
Soak cooked rice in a little water overnight.
Grind all the soaked items together to form a thick batter.
Cover and set aside for 6-8 hours.
Once the batter is fermented, we can start preparing it for the aappam.
Add coconut and mix well.
Add little water to grated jaggery and bring it to boil.
Once it is completely melted, pour it into the fermented batter through a sieve.
Add cardamom powder and mix well.
The batter needs to be thin, otherwise you will not get crispy edges.
When you are ready to serve aappam, add the soda with little water and mix it with batter.
The batter will immediately become light.
Heat an aappam pan.
Pour a ladle full of batter, and swirl the pan to coat the whole pan with batter.
Cover and cook until the sides are golden.
Remove from the pan and serve it with chutney or sweetened coconut milk.