Sweet aappam has been in my to do list for long. As I have given aappam recipe before (which is fermented naturally), I wanted to post a different one. So I used yeast for fermenting the batter. This is the instant version of the traditional appam. It tastes great. It is crispy on the sides and soft and spongy at the centre. My hubby and Sruti had this appam with sweetened coconut milk and I had it with coconut chutney. Both combinations are great. We utterly enjoyed this appam.
Par Boiled Rice-150gm
1. Soak rice, urad dhal and methi seeds for 3hours.
2. Grind the soaked rice along with grated coconut to a smooth and thick batter.
3. Add grated jaggery along with 4tbs water and bring to boil.
4. When the jaggery is completely dissolved and starts boiling, switch off stove and strain it through a metal sieve and allow it to cool.
5. Add yeast, syrup and honey to the batter and mix well.
6. Cover and keep it aside for 2hours.
7. The batter would have fermented. Add baking soda and cardamom powder and mix well. The batter will become fluffy.
8. Heat a lightly greased pan (if using non stick, no need to grease it) and pour a ladle full of the batter. Swirl the pan, so that the batter coats the sides evenly. The sides should be thinly coated and the centre should have more batter so that the centre comes out spongy and the sides crispy.
9. Cover and cook on medium flame until the batter in the middle is cooked.
10. Serve it hot along with sweetened coconut milk or coconut chutney.
|Pour ladle full of batter in the pan
|Swirl the pan to coat the sides of the pan
|Cook on medium flame until done
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