3 cups whole wheat flour
1 tsp yeast
1 tsp sugar
1/4 cup Luke warm water
1 tsp baking soda
Salt to taste
Coconut oil for seasoning the aappam pan
Mix yeast, sugar and lukewarm water till frothy. Keep aside for 5 minutes.
Add yeast mixture to the wheat flour. Add 2 cups water to make a thick batter. Cover with a lid and keep in a warm place to ferment for at least 8 - 12 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
Now heat the aappam pan and wipe a drop of coconut oil or corn oil all over the pan by using a clean cloth.Check the thickness of wheat 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 wheat aapam is cooked.Then by using a dosa spatula (dosa karandi) gently take out the wheat aapam.
"Wheat aapam" is a healthy diet for diabetic people and for people on diet. It goes fine with coconut milk.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.
Wheat Aappam can also be served with egg curry or chicken curry or channa dhal curry or even sambar.
coconut milk preparation:
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.