AAPPAM
The combination of ingredients for preparing delicious aappams are various. Starting from toddy to yeast to cooked rice, the agents used for fermenting the batter are also numerous. Aappams prepared by following the recipe given below turned out quite well.
INGREDIENTS
Fresh coconut gratings - 4 tbsps
Beaten rice - 1 tbsp
Sour curds - 1cup Salt - 1 tsp
Sugar - 1 tsp
METHOD
2. Grind the soaked rice and beaten rice with fresh coconut gratings into a smooth batter. Add more water if necessary, remembering that sour curds is also going to be added later on.The consistancy of the final batter should be slightly thinner than that of the usual dosa batter.
3. Add sour curds, salt and sugar and run the mixer for a couple of minutes more .
4. Cover and leave the batter in a warm place overnight for fermenting.
TO PREPARE THE AAPPAM
1. Grease the aappa chatti ( Aappam pan) and heat it .
2. Stir the batter well and pour a table spoon on to the pan, dribble little oil and cook the first aappam to test the appropriate temperature.Remove when done.
3. Pour a ladle full of batter into the aappam pan and lower the flame.
4. Hold the handles on either sides of the pan , lift it up from the flame and swirl the pan, so that the batter evenly coats the insides of the pan.
5. Place the pan back on the flame, dribble oil all around the aappam and cover with the lid.
6. Cook the aappam on low flame for two or three minutes checking in between by lifting up the lid.
7. When the aappam is done remove it by using a spatula.
The cooked aapam, light and white as a full moon has a soft spongy centre and thin and crisp outer edges.
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If a golden coloured aappam is prefered leave it in the pan for a little longer.
Enjoy the hot and fresh delicious aappams with the traditional vegetable stew.
It tastes good with coconut chutney and sambar as well. Aappams taste delicious with tengai paal ( coconut milk ) sweetened with jaggery. Children love their aappams with a mixture of fresh grated coconut and sugar.
