Hope you remember the Kadala curry I posted in last December month…Due to several other posts i delayed posting Aappam earlier…Appam I make it often (weekly once) as my lil one take it as it is when it is out from the aappa chatti :-). It’s again the traditional method (without yeast) and this recipe is definitely a keeper. Don’t change the proportion given below, it works great as you follow exactly and tastes too good like the one we get in nearby Indian restaurant here. Perfect to go with Kadala curry or Sweetened coconut milk for breakfast or dinner…
Recipe Source :- From my close Friend
Ingredients
Idli Rice – 1 Cup
Boiled Rice- 3/4th Cup (Replace with Regular Rice + 1tsp of Urad dhal)
Cooked Rice – 1 Cup
Urad dhal – 1n1/2 – 2 Tbsp
Fenugreek – 1/4tsp
Coconut Milk – 1/2 Cup
Sugar – 1 Tbsp
Baking Soda – 1/2tsp
Salt and Water – As Needed
Method
- Soak both rice for at least 4 hours then add urad dal to it and soak for another 2 hours at least.
- 30 minutes before grinding add the cooked rice to the already soaking stuff and grind everything to smooth paste.
- Make sure to grind the batter thick as we are going to add coconut milk later.
- Allow to ferment whole night or 8 hours at least.
- They won’t pop up like usual idli/dosa batter, so don’t allow more than 8hours for fermentation.
- Now add Coconut milk, sugar and baking soda (adjust water, the batter should be it runny compared to regular dosa batter, Pic 1), leave it aside for 10minutes.
- Meanwhile heat the aapa chatti/kadaai in low flame.
- Pour 1 ladle full of batter and rotate in circular motion, don’t overcoat the batter more than once (Pic 2).
- The center kuzli/middle should have a tbsp of batter (Pic 2).
- Close the lid and allow to cook in low flame for few minutes like 3-4 minutes.
- Now increase the flame little bit high and cook for another couple of minutes.
- When sides starts separating/turns light brown like shown in Pic 3, remove it (Pic 4).
- Repeat the same above process for the remaining batter.
Tips
- If you are making in large quantity, take small proportions at a time and mix with soda and coconut milk.
- If you do not find pores in the appam then check the batter consistency, it should be runny.
- The other reason for thick appam is lack of soda, so add a pinch.
- If they are not crisp then you added more coconut water, in that case add a tbsp of rava/sooji and try.
- If you are having it with coconut milk then you can increase sugar in batter as well.
I was in Sri Lanka last week and enjoyed such similar appams there. Its one of my fav and will always be.
Nice classic Appam Sangeetha Priya
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Looks perfect. Thanks for all the tips too
I love Appams, we often visit Sri Lankan to have the traditional ones..
yours have come out beautiful
wow…well prepared dear
that looks perfect dear! Thanks for the lovely traditional recipe
Wonderful appams Wud like to have one right now
Perfectly made aapam,looks so fluffy and spongy..feel like grabbing it.
Delicious soft fluffy appam
Delicious and lovely appam…
My fav breakfast .
Aappam has come out perfect!!
so spongy appam akka
Aappam looks crispy and perfect..yummy dear 🙂
Super soft appam that too without yeast!
On-going Event : Cook With Coriander
woww super spongy appam came out very well!!
wow the appam has come out perfect…soft and yummy
wow so lacy crispy sides n fluffy centre.. perfect Aapam.. Great ya..
tempting appam. My all time fav.
On-going event: South Indian cooking
this morning my first sight on opening is this.How it would be to eat some with coconut milk,yummy
so spongy .. I also prefer yeast free version
Delicious breakfast….Our favourite
My favorite breakfast,perfectly made.
Nice preparation and tempting pics akka… Thinking why I didn't bring appam pan here…
wow…so soft and fluffy appam with thin crisp lacy outer layer…i should buy the pan soon…its been ages since i had this…love it with coconut milk a lot…tempting sangee!
Looks very tempting.