Appams Recipes

Steps:

• Soak the raw rice in water for around 3-4 hours.
• Scrape the coconut.
• Grind the rice with the coconut and the cooked rice till very fine.
• Keep it overnight or for 8 hours (not refrigerated) Early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast) Mix well (add more milk if required to get the consitency of pourable batter) Cover and keep aside for 3 hours.
• Now heat a non stick wok.
• (kadhai) Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
• Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
• The sides will seem lacey and the centre will be thick like an idli.
• This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk) ANd yes do try it with maple syrup or as it is (as my son enjoys it).

Steps:

• In a big bowl thoroughly mix all the ingredients together.
• Take an appam patra or the utensil you get in the market to make appams (It is also available on Amazon.in) and lightly grease it with cooking oil.
• Pour a tablespoon of the prepared batter (made in step 1) into each of the little units of the appam patra utensil.
• Using the back of the spoon, flatten out the batter once poured into the various units.
• Cover and cook on low to medium flame for 5-7 minutes.
• Flip on the other side, cover and cook for another 4-6 minutes on low flame.
• The sides will appear lacey and the centre will appear thick like an idli.
• Serve hot with mango chutney or green chutney for an evening snack or enjoy these with a cup of hot tea for breakfast.