Aappam or appam (ஆப்பம்) is one of the most comforting foods of South India. One can imagine this as a pancake made with rice flour. It is a very popular food in Kerala, just like the idli of Tamilnadu. We can get this appam in almost all street side dinner shops in Tamilnadu and Kerala. The side dishes may vary from coconut milk to sambar or egg curry or non veg. The yeast in the appam has many benefits.
Earlier I have made my mom's recipe for aappam and my own recipe 'easy appam with rice flour' . The recipes vary from place to place and generation to generation because of the availability of rice quality and weather. Also it varies from family to family also and here is what I got recently from my chithis in Tirunelveli and Tuticorin.
Ingredients: (Makes 12 appam)
Raw rice / Everest basmati - 1 1/2 cup
Idli rice / parboiled rice - 3/4 cup
urid dhal - 1 tbsp
poha (aval) / cooked rice - 1 handful
coconut (shredded) - 3/4 cup
dry yeast - 1 tsp
sugar - 1 tbsp
salt - 1 tsp
Raw rice is the best. But I have used Everest brand rice that serves both ways and it is economical in my place. Soak rices, urad dhal , poha for 2 hours or overnight and grind with shredded coconut to a fine paste. Mix yeast, salt, sugar. Let it be a thick batter like dosa mavu.
Keep it closed and place in a warm place for 12-18 hours. I used to make
this batter at night by 9 pm and leave inside oven (heat to 300 for 10 minutes and turn off oven) and
in the next day morning there will be bubbles on the surface and the batter
would have risen. Mix well.
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
Pour 2 ladles of batter,keep heat at medium to low.
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 to the batter for the next aapams ). 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 wait to hear a dripping sound of water(condensation of steam) .Now
we can be sure that the aapam is cooked.Then by using a dosa spatula or
spoon gently take out the aapam.
Aapam goes fine with coconut milk.Take coconut milk 1/2 can and dilute
it with equal amount of water.Spread 2 teaspoon sugar over aapam and add
4 tablespoon coconut milk over the aapam. Enjoy your aapam.
Number of appam using this recipe is 12
(use these ingredients and follow the above instructions)
Raw rice - 2 cup
Idly rice / boiled rice - 1/2 cup
urid dal - 1 tbsp
shredded coconut - 3/4 cup
coconut water - 1/2 cup
salt - 1 tsp