Aappam

               Aappam, though frequently prepared by me is posted only now for reasons unknown.It is advisable for people of all ages as the ingredients get digested easily.

              Aappam goes very well with the Coconut stew, Coconut Chutney, Coconut Milk, Vegetable Kuruma etc.

               Some people add only less quantity of Urad Dhal. I add in the ratio of a little less than 4:1. The Aappam turns out to be very soft like Panju in Tamil, meaning cotton.

             Non stick Aapam pan is the best choice for use at homes. The art of preparing the Aappams in the non stick pan is a delightful experience.

Aappam

Ingredients :

Raw Rice   1 cup
Idli Rice    1 cup
urad Dhal ( white Uzhundham Paruppu ) half cup minus 1 tbsp.
Fenugreek     3/ 4 tsp.
Grated Coconut    3 tbsp.
Oil, Salt.

Method :

1. Soak all the ingredients except oil, salt and coconut for 3 hours.

2. Grind to a fine paste in the grinder. Add coconut and salt in the end. Remove,
   mix well and let the batter be loose. Ferment for at least 8 hours.

3. While using, add a pinch of Aappa Soda and add some water, if necessary.
   The batter must be looser than the Dosa batter.

4. Pour the batter in the Aappam pan, add oil. The Appam must be thick in the 
   middle and thin around with the pores looking beautiful. Close with the lid and
   remove from the pan, once the Aappam is cooked.Do not flip to the other side

Note :

I have heard and read about people adding cooked rice to get soft Appams. In my opinion, adding urad dhal in the right proportion helps to get soft Aappams.

Even some people avoid coconut, because it gets fermented and the flavour seems to remain below the throat for long. I always grind the coconut to a fine paste in the mixer and mix just before preparing the Aappams.

I have also tried without Aappa Soda for the kids and the Aappams were not bad.