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Monday, July 7, 2008

Aapam (made by grinding rice)



 rice - 2 cup
cooked rice - 1/2 cup

urid dhal - 2tsp,
fenugreek (venthayam) seeds - 1/4 tsp.
salt - 1/4 teaspoon.
coconut milk or tender coconut water - 1/2 cup.
yeast - 1 teaspoon.
baking soda - 1/4 tsp.


Method:

Soak rice,urid dal and fenugreek seeds for 5 hours.Then add the cooked rice and grind in an "Indian Grinder" or "Indian mixie" to a fine paste. It should be like thick idly batter.
Add coconut milk/tender coconut water, salt and yeast to the batter.
Keep it closed and place in a warm place for 6 hours. I used to make this batter at night by 9 pm and leave inside oven (turn off oven) and in the next day morning when i take it out my kitchen will be filled with a nice aroma.There will be bubbles on the surface and the batter will have risen.

Before making appam add the baking soda and mix well. If needed add some water to get a runny liquid stage.

Now heat the aappam pan and wipe a drop of coconut oil all over the pan by using a clean cloth.
Check the thickness of aappam batter now. It should be in the more thin in consistency than that of dosa batter.If not so add some coconut milk or water.
Pour onto griddle, heated medium to low, to form thick pancakes about 4 inches across. Then Shake the pan in a circular motion so that the flour spreads and expands along the edges.(If batter is too thick and does not spread, add a little more milk or water ). The cooked batter forms a layer of 'lace' around the thicker center portion. It is then covered and cooked in it's own steam over gentle heat.I used to wait to hear a dropping sound of water(condensation of steam) .Now we can be sure that the aapam is cooked.Then by using a dosa spatula (dosa karandi) gently take out the aapam.

Serving suggestions:

Aapam goes fine with coconut milk.Take coconut milk 1/2 can and dilute it with equal amount of water.Spread 1 teaspoon sugar over aapam and add 2 tablespoon coconut milk over the aapam. Enjoy your aapam.
We get nearly 15 number of aapam. You can store the rest of the aapam batter in fridge and use it later if you dont need this much number of aapams.
Aappam can also be served with egg curry or chicken curry or channa dhal curry or  kadala curry or  sambar.

1 comment:

Akal's Saappadu said...

I miss so much this Aappam. We used to have it with sweetened coconut milk for Breakfast in India... Unfortunately, I don't have an aappam satti here.. But don't you need the Toddy (kallu) for this?