Today, I am here with one of the best variety of South-Indian delight Appam. It is a pancake recipe made with fermented rice batter. It is a thing of beauty with lacy, crisp edges and soft spongy centre. It makes a heavenly combo with sweetened coconut milk. Also it tastes great when mopped up with delicious South Indian gravies / curries. Try this healthy, simple and tasty breakfast recipe at your home today and enjoy..!!
Ingredients
Raw rice - 1 cup
Boiled rice - 1 cup
Urad dal - 2 to 3 tbsp
Toor dal - ½ tbsp
Moong dal - ½ tbsp
Methi seeds - 1 tsp
Salt to taste
Oil as needed
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Instructions
1.
Wash and soak raw rice, boiled rice, urad dal, moong dal, toor dal and methi seeds together.
2.
Allow to soak for 4 to 6 hrs. Add it to blender and grind to smooth paste by adding required water.
3.
Add salt and mix well.
4.
Keep and batter aside and let it ferment for 8 hrs.
5.
Now add little water and mix the batter well.
6.
The consistency of the batter should be free flowing and not too thick. ( the batter should be quite light than the dosa batter
7.
consistency)
8.
Heat aapam pan / kadai / aapachatti in medium flame.
9.
Once the pan is hot, add a ladlefull of batter.
10.
Hold both handles of the pan, lift it from the fire and give a good swirl slowly, so that the batter spreads around to the edges of
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pan. ( though this process is easy, it takes a little practise for the beginners to get perfect appam)
12.
Drizzle a tsp of oil and cook covered with lid in medium flame.
13.
Let it cook for 2 mins.
14.
Allow to cook in low medium flame / simmer for few more mins until the appam is cooked spongy at the centre with crispy edges.
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There’s no need to flip them.
16.
Remove and transfer it to serving plate.
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Spongy delicious appam is ready.
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Serve hot with sweetened coconut milk and any spicy curry.
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It tasted yummy with a combo of spicy chicken curry and thick coconut milk.