Appam is a flavourful breakfast,best served with some spicy curry or sweetened coconut milk.This is our families favorite breakfast combination,right from kid to elder,loves this combo...So i make appams on weekends. It's,bit time consuming process and the key for Getting softer appam is,the batter should be fermented well...The traditional way of making appam is by adding "toddy" it's not easily available.So,it's been substituted with Yeast.. But I usually prefer making appam without yeast..I have,another appam recipe without adding coconut,will share that recipe in future.. Still then,try this appam recipe and I'm sure you will love it..
Raw rice(Pacharisi) - 1 cup
Coconut- 1/2 cup
Fenugreek - 1 tsp
Cooked rice - 1&1/2 tbs
Sugar -1 tbs
Salt - to taste
Baking Soda - 1/3 tsp
Wash and soak rice,fenugreek in water for at least 3-4 hours.
Drain the water and add the soaked rice in a mixer or in a grinder.
Then add in coconut and grind it dry for few seconds,then add in cooked rice and some water.
Grind the batter to a smooth paste,and pour into a air tight container and allow it to ferment over night or at least 12 hours.
Serve appam with a Spicy Chicken Curry or sweetened coconut milk and have a yummy breakfast:)
Grind the batter to a smooth and thin paste for soft appams.
Allow the batter to ferment well for tasty appam ,if your planning for breakfast, make the batter,a day before and allow it to ferment well.
Don't skip sugar and baking soda it helps the appam to cook well,And add the correct amount of baking soda or the appam will stick to pan.
Rubbing with onion is purely optional,i like the smell of onion.