Mom's recipe of making aappam/appam at home. It needs a small kadai with a slight flat base called as appa kadai/satti/chatti. Tastes good when served with lightly sweetened coconut milk and chutney/kurma.
Boiled rice - 1 cup( can use idli rice)
Raw rice - 1 cup( can use sona masoori)
Urad dhal - less than 1/2 cup
Methi seeds - 1 tsp
Salt as needed
Cooked rice - 1 cup (or coconut grated 1 cup)
Wash and soak both rice with urad dhal ...also add methi(fenugreek seeds) along with it and soak for at least 4 - 5 hours..
Grind together in a grinder to a fine paste( in the middle of the grinding process add some cooked rice( or coconut grated)- at home usually they add cooked rice, since it is served with coconut milk.
Remove add salt and allow it to ferment overnight...
Heat the appam satti/kadai spray some oil if needed... pour a ladle full of batter.. lift the kadai and just turn the kadai in a circular motion... so the batter gets filled all over... you might see some batter coming back to settle in the bottom... that is common in appam and is required... the centre portion will usually will be thicker.. cover and cook the appam for 1 - 2 minutes... remove slowly and transfer to a plate... serve with coconut milk and or chutney.
You can grind fresh coconut and extract milk or can use store bought coconut milk can.. dilute with little water... add little sugar and a pinch of cardamom powder... tastes good.
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