Appam

My favorite breakfast is Appam. Though it is part of my breakfast since childhood, I always thought it was a very time consuming job. I learned to make appam after I got married to impress my husband 😉 During my first trial I didnt even have an 'appa chatti'. I just made it in my dosai pan. My husband loved it 😍 Then I got a appa-chatti when I visited home. I have been making it for almost 19 years now. Learned a few tricks down the years and have mastered it.

Here goes the recipe:

Ingredients
Raw rice - 2 cups
Urad dal - 2 tbsp
Fenugreek - 2 tsp
Fresh Coconut - 2 cups
Salt - As required
cooking oil - 1 tbsp
Cooking soda - 1/4 tsp
Sugar - 1 tsp

Appliance Required
Electric Mixer
Appam pan

Steps to make Appam

1. Soak the rice, urad dal, fenugreek in a big bowl for 4 hours. (wash the rice 3 times before you soak)
2. Using a mixie, grind the rice +urad dal+ fenugreek+coconut into a smooth paste
3. Transfer to a container, add salt.
4. Add very little water (about 1/2 cup) to the mixie jar where you had ground the appam batter and run it once. 
5. Take the liquid from the mixie in a pan and cook it in very low flame for a few minutes, till it becomes thick and changes colour. Cook this mixture (Making kangi)
6. After it cools, add the mixture to the batter and leave it to ferment for 8 - 10 hours.
7. Do not mix the batter during this time.
8. After 8 hours, the batter would have fermented and risen. Add cooking soda, sugar and mix just before making the appam
9. Now place the appam kadai (I have a non stick appam kadai from Prestige) in the stove. Let it become warm. Using a tissue dipped in oil rub the pan.
10. Add a laddle of batter and swirl the batter in the kadai. Sides should be thin and center should have more batter. close with lid and let it cook in medium flame for a few minutes
11. Serve with a vegetable stew/ Chicken or mutton curry and my favorite - coconut milk

Note:

Since we are not using yeast, it is very important to make the rice paste kangi (porridge) and adding it to the batter.