Aappam
A Popular breakfast dish in Tamil nadu, goes well with any spicy curries / korma / coconut milk / sugar of your choice.
Makes : 6 - 7
You will need
1 cup (200 g) raw rice (pachari)
2 tablespoon (30 g) urad dal
3 cups water (to soak dal & rice)
110 ml (110 ml - 125 ml) medium thick coconut milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cooking soda (aappa soda)
2 tablespoon (30 g) urad dal
3 cups water (to soak dal & rice)
110 ml (110 ml - 125 ml) medium thick coconut milk
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cooking soda (aappa soda)
Method
Wash and soak urad dal & rice in 3 cups of water for 4 hours. Drain out water and make a smooth paste in a mixer. Add 1/4 cup water while making the paste.
Transfer the batter to another big container / vessel and add salt. Mix very well and keep aside to ferment for 7 - 8 hours or overnight.
Add sugar, cooking soda and coconut milk. Stir continuously for 2 - 3 minutes.
Transfer the batter to another big container / vessel and add salt. Mix very well and keep aside to ferment for 7 - 8 hours or overnight.
Add sugar, cooking soda and coconut milk. Stir continuously for 2 - 3 minutes.
Final preparation:
Tip- Do not refrigerate aappam batter during fermenting. Aappachatti is used to make Aappam (or one can use normal dosa pan / dosa tawa).
1, Heat non stick appachatty.
2, Grease the appachatty with little oil.
3, Pour one ladleful of aappam batter to the aappachatty.
4, Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .
5, Close aappachatty with a lid and cook on low heat till the edges are golden brown. When the Aappam is ready the edges resemble crisp lace and centre soft. Traditionally this is eaten with korma / spicy curries / coconut milk/ sugar .
1, Heat non stick appachatty.
2, Grease the appachatty with little oil.
3, Pour one ladleful of aappam batter to the aappachatty.
4, Lift the pan (from the stove) and slightly twist around to spread the batter in the pan to make circular shape .
5, Close aappachatty with a lid and cook on low heat till the edges are golden brown. When the Aappam is ready the edges resemble crisp lace and centre soft. Traditionally this is eaten with korma / spicy curries / coconut milk/ sugar .
2 comments:
Lovely recipe.. looks gr8 !!
Basically I am from Orissa but both of my sisters stay In chennai,last month i had been there.I had been to a restaurant and tried idiappam and that was awesome.Your's seem the same.
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