Appam – Soft Rice Crepes
Aapam or Appam is a South Indian dish popular in Kerala and Tamilnadu. Rice is the main ingredient for making these crepes. This is the Tamilnadu style of making aapam where we do not use yeast for fermentation. The traditional way of serving Aapam is with sweetened coconut milk (recipe below). But if you are not so keen about coconut milk, you can serve it with coconut chutney or any spicy chutney.
For making Aapam, we need a special utensil called Appam Kadai or aapam chatty which looks like a wok. Unlike the regular dosa or crepes, appam has the shape of a kadai or wok with soft center and crispy sides.
- Raw Rice – 2 cups
- Par boiled Rice – 2 cups
- Urad dal – 1/2 cup
- Fenugreek seeds – 1 tbsp
- Salt – 1/2 tsp
- Baking soda – 1 pinch
- Shredded coconut – 1/2 cup
- Oil – 1 tbsp
- Potato – 1/2 piece
For Coconut Milk:
- Fresh shredded coconut or coconut bits – 1 cup
- Warm water – 2 cups
- Sugar – 2 to 3 tbsp
- Cardamom – 3
Method of Preparation:
- Wash raw rice and par boiled rice for 3 to 4 times and soak along with fenugreek seeds in water for 6 hours or overnight.
- Wash and soak the urad dal in water for an 1 hour.
- Grind urad dal and rice separately until soft and smooth batter is formed. Mix the batters well and store it in a closed container.
- Allow it to ferment for 7 to 8 hours, depending on the weather.
- Grind the shredded coconut and add it to the batter.
- Just 3 hours before using the batter add cooking soda.
- Heat the appam kadai or pan and pour a medium ladle full of batter in the center of the pan and remove the pan and rotate it so that the batter is spread all around.
- Now close the pan with a lid and let it cook over medium heat.
- When the edges become brown and crispy remove from pan. Appam is ready.
- Grease your pan with a oil cloth or paper before pouring the batter every time.
- Serve hot with Sweetened coconut milk (recipe below) or chutney.
Preparation of Coconut Milk:
- Grind coconut with 3/4 cup of water and strain it through a muslin cloth or filter and remove the milk.
- Add the pulp again to the blender or mixie and add some more water and again strain it to remove the milk.
- Repeat the process one more time and extract as much of milk as you can.
- Add sugar and cardamom, mix well and serve.
- Adjust the sugar level according to taste.
Note: This batter can be used for appam and Kuzhipaniyaram. For Kuzhipaniyaram, you can avoid adding coconut to the batter. Also, if you want to store the batter for 4 to 5 days, then do not add ground coconut to the whole batter. Add ground coconut only to the batter that you are going to use and adjust the amount of coconut.