Breakfast, Main Course
Kerala, Tamil Nadu
whole urad dal
Sweetened Coconut milk: Take a cup of thin coconut milk. mix 1 tsp jaggery powder and some cardamom powder
Soak both the rice and urad dal along with methi seeds for 4 hrs.
Grind to a paste in a mixer / grinder. In the final round add jowar flour and grind all together.
The consistency of the batter should be like Dosa batter.
Add salt and keep for fermenting for 12 hrs / overnight.
The batter should rise well. If it has not, give more time for fermenting.
Heat an aappam pan, add a ladleful of batter in the centre and swirl it so that the batter spreads and is thin at the edges and thick at the centre.
Cook covered on a slow fire. No oil is required.
Once the colour of the centre part changes and the sides start leaving the pan, the aappam is cooked.
Gently remove from the pan and serve with sweetened coconut milk.
The secret of a good aappam lies in the amount of fermentation. A well fermented batter gives best aappams.
The appam should be thick and soft at the centre and thin and crisp at the ends.
Dairy Free Gluten Free Recipes by Rama Ganapathy