Aappam is a popular and traditional breakfast of kerala. The batter prepared here does not include yeast or baking soda. I use only methi seeds. It gives a nice flavour and soft texture to the appam. It can be served with any curry of your choice. I always prepare sweetened coconut milk which my hubby loves the most.
Par boiled rice (Idly rice)-3 cups
Raw rice-1 cup
Methi seeds-1 tbsp
Water – as required
Salt – 2tsp
1. Soak rawrice and idly rice(parboiled rice) together for 2 to 3 hours
2. Soak urad dhal and methi seeds together for 1 hour
3. rinse both the rice varieties together for a couple of times and also rinse the urad dhal and methi.
4. Grind the urad dhal and methi seeds together using a grinder till batter becomes fluffy using required amount of water. Sprinkle ice cold water at frequent intervals. This helps in producing a fluffy batter.Collect it in a seperate container after grinding.
5. Then after that grid the rice mixture until soft
6.Then mix both the batters together by adding 2 tsp of salt
7. Pour the batter in a large bowl or pan. cover and keep aside for fermenting for 5 to 6 hours, depending on the temperature conditions. The batter will rise the next day.
8. Now the batter is ready for making aappam.
9. Heat a kadai or an appam pan with handles. Put some oil on the kadai. if using non stick kadai, then skip the oil.
10. Spread a ladle full of the batter. turn and tilt the pan so as to spread the batter.
11. cover the pan and let the appam cook. the base would become nicely light golden.
12. Now the aapam is ready to serve hot or warm with any curry or sweetened coconut milk.
- Fluffy uradh dhal batter is a key to soft aappams. So grind dhal till fluffy.
- Quality if the parboiled rice, raw rice and the uradh dhal you purchse is also important
- If the ricemixture is ground finely, then aappam will be more fluffy and softer.
- Do not add too much methi seeds as it gives a bitter taste.
- Using ice cold water makes makes the uradh dhal batter fluffy and hence fluffy and soft aappams.