Appam is a traditional dish mostly served with sweetened coconut milk in the southern part of India ,for those who have never had the opportunity to experience Indian cuisine this dish can be summed up as rice pancake served with coconut syrup.
2 Cup (32 tbs)
1 Cup (16 tbs) (Cooked)
1⁄4 Cup (4 tbs), grated
1. Soak the Idli rice for about 4 hours
2. Grind together the soaked rice, the cooked rice and grated coconut with a little water to make a smooth paste.
3. Mix in sugar and yeast and let ferment in a warm place
4. Add salt to taste. We don't add salt in the previous stage because it would demote the fermentation process.
5. Check for the consistency, if the batter is too thick then add a little water to thin out.
6. Heat a griddle over high heat until smoking then reduce heat to medium.
7. Pour a ladle full of the mixture and pour in the center of the hot griddle.
8. Holding the handle of the griddle swirl the pan so that the batter spreads over the entire surface of the base.
9. Cover with a lid and let cook for a minute until dry. There is no need to flip the appam.
10. Remove to a plate and continue making the remaining appams in the same way.
11. Serve them immediately with either sweetened coconut milk or chutney of your choice. They can also be served as a side to curry or stew.
If you are looking for healthy and wholesome breakfast ideas, try making these aapams. Are they dosas? No, aapams are like dosas but are so light and spongy that you can eat a plate full of them. This video shows how to make appams from scratch. The most important part is ratio of ingredients and the preparation of the batter. These are so delicious with a spicy vegetable curry, chutney or sambar and can be eaten for breakfast or served as a side dish as well.