AAPPAM

Hi Everyone,

Aapam…Grinding batter is a important process that will happen in my home every week,Either that may be Idli , Dosa or Aappam batter.

Aappam was born in Kerala!! And they make by grinding coconut flowers(grated coconut) along with batter .

But now there are many versions in making aappam batter , I tried everything but this traditional recipe is fool proof for me and my family follows this recipe for decades.

If you want perfect crispy outer with sponge in middle aappam , follow the exact ratio as below,

INGREDIENTS :

Raw rice – 3 cups

Idli rice – 1 cup.

Urad dal – 7 tsp

Fenugreek – 5 tsp.

Cooking soda – ¼ tsp.

Salt – as required ( 2 to 3 tsp)

Water – as required.

Grated coconut – 1 cup.

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PREPARATION :

1) Rinse and soak raw rice , idli rice , urad dal together for 3 hours.

2) Soak Fenugreek also along with Rice.

3) After 3 hours grind the soaked ingredients to fine batter.

4) Grind coconut to fine puree and add to grinding rice mixture and grind for one for minute.

5) When everything is mixed and grounded well , pour the batter to a big bowl , add salt , cooking soda and mix well.

cooking soda added

6) Leave the batter undisturbed for 7 to 8 hours .After 7 hours the batter must have puffed up and doubled in size , mix well.

See how the batter has raised up

7) Heat your aappam kadai and grease evenly with few drops of oil.

8) Pour a ladle full of batter in circular motion from top to centre bottom.

9) By practice you can even hold the aappam kadai handle and give a quick swril.

10)   Drizzle some oil on the top ,close the kadai and let it boil in medium or low heat for 5 mins.

11)   After 5 mins when the aappam is well boiled in centre part , remove from kadai(no need to invert the aapam ) and serve hot .

12)    You can serve with any sidedish of your choice , I served with Coconut milk and coconut chutney.

NOTES :
1) Try to use fresh coconut for best results , and be generous in adding coconut . It gives fantastic aroma and taste to appams.
2) Fermenting is very important process so let the batter ferment for atleast 7 hours.
3) If you have iron kadai pls use it for crispy perfect aappams , You can use non stick aappam kadai also but traditional iron kadai is best.
4) As you are boiling the aappam in closed kadai , you no need to invert it.The aappam will boil in both sides due to closed kadai.