Appam is a popular South Indian breakfast recipe which will be served with sweetened coconut milk, stew and even with any spicy chutney.
- 1 cup – Boiled rice (puzhungal arisi)
- 1 cup – Raw rice (pachai arisi)
- 1/4 cup – Whole black gram without skin (ulunthu)
- 4 tbsp – Flattened rice / Aval / Poha
- 1/4 tsp – Fenugreek seeds
- Salt as needed
- Wash and soak boiled rice, raw rice, whole black gram, flattened rice, fenugreek seeds for 4 to 5 hr or overnight.
- Grind them to a smooth batter (pouring consistency) like idly batter using wet grinder or mixer grinder. Add required salt and ferment it for 6 or 7 hr or overnight.
- Heat an appam pan, pour a ladle full of batter and quickly rotate the pan around so that a thinner layer of batter covers the sides and a thicker layer settles in the middle.
- Cover the pan with a lid and cook in medium heat for 2-3 minutes or until the edges are slightly golden brown and well cooked in the middle. Do not turn over the appam.
- Remove appam from the pan with care and transfer one by one on a flat tray before serving. Serve hot with sweetened coconut milk, any stew even tomato chutney goes well with this appam.
- Batter should be little bit watery than idly batter (pouring consistency) and it should be light not heavy. See the picture for perfect consistency.
- If the batter is too thick, you can always dilute it with water for a pouring consistency.
- You can replace poha with cooked rice. Because both poha and cooked rice helps the appam to be very soft.