Appam or Aapam

Appam - South Indian Feast

by Savitha,

Aapam or Appam, however you call, is one of the best Indian breakfasts. It is popular in Sri Lanka as well. It is best because it is rich in carbs, that gives enough energy for you the whole day. These spongey appams are rich in fibre. As the appam batter needs fermentation, it has the goodness of pro bio tics, digestive enzymes and b-vitamins. Grated coconut added to the batter adds to the taste.

Prep Time 8 hours
Cook Time 5 mins
Serves 4 (in this case) (this depends on the size of the cup)

Key Ingredients

Raw rice 2 cups (1 cup = 100 ml)
Boiled rice 1 cup
Grated coconut 1 no. (small sized coconut)
Coconut water – save the water of the coconut while breaking it (around 20 ml or more)
Cooked rice 1/4 cup (cooked the previous day, leftover rice precisely)
Urad dal 1 tbsp (optional)
Salt
Sugar 2 tbsp

Method

  1. Wash and soak both the rice varieties together and urad (if you prefer) for 3-4 hours, by adding 2-3 cups of water.
  2. In a blender jar or grinder, grind the soaked ingredients and cooked rice to a smooth paste. Do not add lot of water as you have to add the coconut water as well.
  3. If you are using a blender/ mixie, depending upon the size of the jar, grind in parts. Later mix everything together.
  4. Add the coconut water also to the batter. Make sure the batter is not very runny.
  5. Add the grated coconut to the batter and grind it. The coconut will not get completely ground. It is ok as long as it is blended well.
  6. Leave it for 6-8 hours for fermenting.

For making Appam – you need an aapa chatti with lid (non-stick or iron)

  1. Once the batter is fermented well, it would have raised up a little. Add required salt and 2 tbsp sugar. Mix well. Add water if required.
  2. The batter should be a little thinner than dosa batter.
  3. Heat the appa chatti, pour one laddle of batter in the appa chatti. If you are using an iron pan, grease it with oil before pouring the batter.
  4. Then, twist the appa chatti to coat the entire pan with batter. Close it with a lid
  5. Let it cook for 2 mins. If you are using a non stick pan, then the appam will come out very easily. You can take it with your hand.
  6. If you are using an iron pan then use a flat spatula to slowly take out the appam.

Serve hot with sodhi or coconut milk

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