Appam is a type of south Indian pancake made with fermented rice batter and coconut known as Hoppers. It is a most popular dish in Kerala and southern most part of TamilNadu. It is eaten most frequently for dinner and breakfast. Appams are soft and spongy in the centre and has a lacy border. It is very good for babies as it does not require much oil. Appam can be made only in the pan which is made for making appam.
Raw rice Ã¢â‚¬â€œ 2 cups
Urad dhall Ã¢â‚¬â€œ Ã‚Â½ cup
Methi seeds or Fenugreek Ã¢â‚¬â€œ 1 tsp
Coconut (grated) Ã¢â‚¬â€œ 2 tbsp
Cooking soda Ã¢â‚¬â€œ 1/2 tsp
Soak all the ingredients together in water except cooking soda and coconut for about 5 hours.
Grind it to a smooth paste by adding little water.
Add salt, coconut and grind it till it gets mixed well. Leave it to ferment.
When its fermented, mix it with ¼ cup of water. Prepare Appam in Appam pan with the batter.
How to make Appam:_x000D_ _x000D_ Pour the batter in the centre of the pan. Then turn the whole pan with your hands to a round shape, so that the batter will stick to the sides of the pan. Cover with the lid and wait till the side changes to golden brown colour._x000D_
Serve appam hot with coconut milk or vegetable stew or chicken stew.
Note: The batter should be thin, so that the sides would turn brown
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