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Appam is a traditional breakfast recipe of south India. Appams are soft and spongy in the center and has a lacy border. It is a healthy dosa recipe as it does not require much oil. Recently i visited Chennai and tasted this delicious dosa, got inspired and tried it, an easy to make recipe, simple in preparation, appam is served with sweet coconut milk, prepared with fresh coconut milk, sugar or jaggery and cardamom.
Preparation Time : 20 mins
Soaking Time : 4 to 6 hours
Fermenting Time : Overnight
Cooking Time : 2 min per appam
To soak –
Raw rice – 1 cup
Par boiled rice (idli rice) – 1 cup
Urad dal – 2 1/2 tsp
Fennugreek seeds – 1 tsp
Other ingredients –
Cooking soda – 1/4 tsp
Salt
Appam pan
Oil for greasing
Soak raw rice, par boiled rice, fenugreek seeds and urad dal for 4 hr, grind it to a smooth paste and keep ready.
The batter should be of thinner consistency than normal dosa batter. Store it in an airtight container, leave it for another 10 hours or overnight to ferment. In the morning the appam batter would have raised nicely.
The consistency of the batter must be similar to neer dosa batter. Before making appams, add cooking soda and salt,mix well. Keep it aside for 10 minutes.
Heat a appam pan by greasing oil in it. (First coat the appam pan with oil using a cloth/paper napkin. Add a drop of oil into the pan and wipe it all over with a cloth.)
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