Homemade appam
HOMEMADE APPAM
INGREDIENTS
- Raw rice – 2 cup
- Idli rice [ parboiled rice ] – 1 cup
- Whole skinless urad dal – 3 tbsp
- Fenugreek seeds – 1 tsp [ optional ]
- Poha or freshly grated coconut – ½ cup
- Cooking soda – ¼ tsp OR eno pwdr – 1 tsp
- Non-stick appam pan
PREPARATION
- Clean , wash ,rinse and soak both the rice + urad dal + poha for 6 to 7 hrs. [if adding coconut add while grinding ]
- Drain the excess water and grind it into a fine paste by adding water .The batter should be thin than idly batter .Batter should be light and not heavy .3 Add salt mix well with clean hands and keep overnight for fermentation.
METHOD
Mix again after fermentation.
Add cooking soda OR 1 tsp eno powder and mix well .
Heat appam pan, reduce the flame to medium. Now add a big ladle of batter in the centre of the pan . [pan should not be too hot or less hot – if it is very hot wipe with a wet cloth and proceed ]
Holding both the handles of the pan , swirl the pan in such a way that the batter spreads and coats the sides of the pan to form a circle.
The remaining batter will collect in the centre.[appams are thick like idlis in the centre and lacy towards the edges ]
Close the pan and cook . [ 45 seconds – 1 min ]
Once the appam is cooked the edges brown and leave the pan.
Remove and serve with sweetened coconut milk , veg or non veg stew or gravy , sambhar or coconut chutney.
For appam with fermented coconut water refer here – Appam recipe
TIPS – usually I make the batter ,I ferment it without adding salt . I store the batter in fridge after fermentation .While making appams I take the required quantity , add salt + baking soda and then make it.
With the leftover fermented batter which does not have salt or baking soda ,I add powdered sugar and mix well, the batter should become sweet .Then I added eno pwdr mix it well and immediately steam it like dhokla for 10 to 15 mins .My steamed rice cake is ready .[steaming time depends on the quantity ]
NOTES
- ****VARIATION – Instead of soda we can use 1 tsp of eno powder.[fruitsalt]
- Each time before making new appam ,wipe the pan with wet cloth. [don’t use oil or the batter will not spread ]
- The batter should be of thin pouring consistency .
- You can either make it crispy or soft .
- Don’t add excess cooking soda or the appams will become yellow.
- Instead of water we can use coconut milk to make the batter thin and it adds more flavour to the appams .
- Cooking soda or eno has to be added while preparing the appams not before that .
- Fermentation time may differ for winter season. Refer here for tips – fermentation
for more recipe click on the names below :-
- Sesame rice
- MIXED DAL DOSA RECIPE
- Idli manchurian
- Ghee pongal
- Chicken gravy in coconut milk
- Mutton recipe
- Dosa upma
- Eggless pineapple cream cake
- Indian fish fry recipe
- Kaju katli
VIDEO FOR MAKING FLOWER APPAM –
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