This is a famous breakfast in Tamil Nadu. The combination for this can vary according to personal tastes. Some prefer sweetened coconut milk while those who don’t have a sweet tooth may go for chutney. I prefer sweetened coconut milk. But today I was so lazy that I just used milk, sugar and grated coconut ( I had a box full in the freezer) The batter should be prepared in advance and allowed to ferment overnight. This comes under dosa category. It is crisp at the outer edge and very soft in the middle. When my mom prepared aappam she used to grease the pan on the previous day to avoid sticking of aappams. But now non stick aappam pans are available and we can enjoy oil less aappams without any terrible war with the pan. Sending this to Food Palette series- White at Torview
Ingredients:
Raw rice-1cup
Boiled Rice-1cup
Urad dhal-1/8cup
Methi seeds-1tbs
Coconut (grated)-1cup
Soda-bi-carb-1/4tsp
Procedure:
1. Wash and soak rice, dhal and methi seeds for 3 hours.
2. Grind this with coconut to a fine thick batter.
3. Allow it to ferment for 6-8hours.
4. Add 1/4cup water with the cooking soda and mix this to the batter.
5. Add enough water tp make it thinner than dosa batter.
6. In an aappam pan apply a coating of oil using a cloth dipped in oil. If it is a non stick pan avoid this step because if you apply oil the batter will not stick to the pan initially and you will end up with a lump of batter in the middle.
7. Rotate the pan to coat the sides of the pan with batter. Tap the pan a little to bring the extra batter to the centre.
8. Close the pan with a lid and cook on low flame.
9. When the centre part is completely cooked remove the aappam from pan and serve hot with sweetened coconut milk or any chutney.
10. If you are serving aappam with chutney add salt to the batter.
 |
| Don’t rotate the pan. Tilt the pan in all 8 directions to attain this effect |
 |
| This is the traditional shape. Just rotate the pan |
Arumai.
First time here and I’m in love with those appams… u’ve a nice blog.. love to follow u!!
do visit me.
http://rasoithekitchen.blogspot.com/
ohhhh just yummy!!!
they look lovely— have had appams, but never made them–ur recipe inspires me try it out !
Wow this takes me back to my childhood when our neighbour used to make these and we used to hog them!!
Will try them!
My son loves pazhappam! This is so inviting! 😀
What an art:) I loved how you tilted the pan to get that flower effect. Also I was wondering,where do I keep the batter during peak winters,does it sit in a warm oven to ferment ? Please answer-I want to make these.
I think you can do it. But as I haven’t tried it you will have to experiment with it for the time it takes to ferment.
Great breakfast item. Super!
delicious breakfast we make different
Appam looks delicious, we make it slightly different without urad dal.
i love aapam…good
it is light and good for breakfast
Appam is perfect for breakfast.. but I love appam anytime… yours have come out great!
yun yum delicious aapam…my family’s favorite breakfast…
very yummy!
hugs
Barbaraxx
Lovely aapam..love the flower like design..looks so good. You are really talented.
Classic and delicious recipe.. looks very nice 🙂
Appam with coconut milk and sugar is always my fav,havent had since a long..beautiful..
So perfect!!
US Masala
Beautiful pattern on the appam,looks delicious.
Love this aappam soo much…never tried in home.It came perfect!!
Oh these aremy fav.. I had one recently in Nallas Aapa kadi in Chennai… They taste very good with Thengai paal (Coconut milk)..You got thatflower shape perfect.. nice!
try avoiding the urad dal and ferment with dry yeast, for the traditional kerala version:
http://deepann.wordpress.com/2006/03/07/palappam/
i love appam but i dont know the measurements to make it perfect.thanks for ur recipe