Monday, July 7, 2008

Aappam (Using rice flour) - perfect recipe

Traditionally these pancakes are cooked in a small wok shaped mud pan. Luckily we have non stick aapam pans now.The pan is swirled so that the cooked batter forms a layer of 'lace' around the thicker center portion. Its also called Lace aapam or palappam.It is then covered and cooked in it's own steam over gentle heat. Since most of us do not have access to grinders as in India , try this method of using rice flour instead of grinding the rice.

Appam is one of the delicacies made on Christmas or Easter morning.

 I personally like this recipe very much. I think this is my very own recipe for aappam. I use left over dosa batter to make aappam, by adding rice flour and yeast to it.
I am sure this recipe will give a  100% perfect aappam.

Fermented aappam mavu.

rice flour - 2 cups.
rice flour - 1 tablespoon
tender coconut water- 1/2 cup (optional)
fresh grated coconut- 1/2 cup
yeast - 2 teaspoon
sugar - 2 tablespoons
urid dal - 2tsp,

salt - 1/4 tsp,
baking soda - 1/4 tsp. (optional : add just before making aapam)

For serving with aapam:
Sugar - 2 tsp for 1 aapam.
coconut milk - 1 cup,

Mix 1 tablespoon rice flour with 3/4 cup water and cook on stove until thick. Then allow it to cool.

Soak  urad dhal for 1 hour and grind with 1/2 cup shredded coconut to a fine paste.

In a large bowl, mix the cooked rice flour, rice flour, urid dal  paste,salt, tender coconut water, yeast, sugar to form a batter of thick pouring consistency (like idly batter consistency).

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 would  have risen.

Now add the baking soda and 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 or water.
 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.

Serving suggestions:
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.

We get nearly 15 number of aapam. If you dont need this much number of aapams you can store the left out aapam batter in fridge and use it later.

Aappam can also be served with egg curry or chicken curry or channa dhal curry or even sambar.

Instead of cooked rice flour + urid dal + coconut paste,   we can simply use 1 cup of left over dosa batter and coconut paste alone, for an easy version.


Anonymous said...

when should we add urad dal

Anonymous said...

when should we add urad dal

Anonymous said...

i like to try this recipe pls tell when should we add urad dal fenugreek seeds its included in ingredients and it is incomplete.

Vikis Kitchen said...

Anonymous: Soak urad dhal and fenugreek together and grind together. One more thing , next time please mention which post you are asking the doubt for. 'coz I can't figure out easily , which post it belongs to.

Vikis Kitchen said...

Anony: Thanks for the doubt. I realized my mistake and now we can have the clear version. Sorry for the confusion. Keep visiting:)

uma said...

thanks viki i tried your salna recipe i came out superb...also thanks for the immediate response

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