Appam is a very popular and traditional breakfast of south Indian states especially TamilNadu and Kerala. They say its also common in SriLanka.It is a type of pancake made with fermented batter.It is very soft in texture.It is round in shape with its centre part little bit fluffy and the sides little crispier.Can be also taken for dinner too.To prepare this we need a special curved shaped pan.We call it as appachatti. we get pan made of iron but nowadays non stick pans are also available.We can eat this with sweet coconut milk,vegetable kurma, vegetable stew, kadala curry and those eating eggs can eat with can eat with egg curry.
1.Raw rice-1 cup
2.Boiled rice-1 cup
3.Fenugreek seeds -1/2 tsp
5.coconut scrapings- 1/4 cup
7.baking soda 1/4 tsp(appa soda)
8. salt as needed
9.coconut water 1/2 to 3/4 cup
10.Bread slice -1
Wash rice, dhal and soak it for 6 to 8 hours also soak fenugreek seperately.After soaking grind both the rice with fenugreek seeds,coconut scrapings,sugar and bread slice.First use coconut water and then add more water as required for grinding.To the batter add salt and allow it to ferment for 6 to 7 hrs.
An hour before preparing appams add soda to it and mix well.The batter should neither be too thick nor too thin.The consistency is that when we swirl round the pan it should go freely.
Keep the appachatti on stove.When heated add few drops of oil for smearing the pan.
Pour a ladle of appam batter into the appa chatty and slightly twist around to spread the batter in the pan to make a circular shape. Smear few drops of oil.Close it with a lid. Only one side is to be cooked.The centre portion will be soft and the edges will be crispy.When done remove it.Serve with sweet coconut milk/veg kurma or veg.stew.
For coconut milk: Extract coconut milk from coconut. it should be thick. add sugar according to taste.Pour on cooked appams and eat.
Carrot,Peas,Potato -1 cup
Ginger and garlic paste-2tsp
chillies-2 or 3 as required
Coconut milk-Thick 1 cup
coconut milk thin -1 cup
corn flour-1 tbs
Mustard and urad dhal-1 tsp
coriander leaves chopped
salt as needed.
1.Keep pressure pan on stove.Pour oil in kadai. Add mustard and urad dhal.
2.add onion and chillies fry a little.Add ginger and garlic paste.
3. add vegetables and 2nd milk to cook and salt.cover and cook.1 whistle is enough.
4. Now to 1 tbs. of maida or corn flouradd 1/2 cup water to make it slury. This helps the curry to become thick.
5.Now add 1st thick milk and cook for 30 sec. or else it will curdle.
6.mix well and add chopped coriander leaves.
Serve appam with stew and or coconut milk.
One can use 2nd extract milk or water to cook vegetables.