|Raw Rice||- 2 cups|
|Idly (Boiled) Rice||- 2 cups|
|Urad Dal||- 1/2 cup|
|Sago||- 1/2 cup|
|Fenugreek Seeds||- 1 cup|
|Salt||- to taste|
|Cooking Soda||- as needed(I used 1 pinch of cooking soda for approx. 500ml of batter)|
Soak Idly rice, raw rice together for atleast 4 hours.
Soak Urad Dhal and fenugreek seeds together and sago separately.
First grind Urad Dhal and fenugreek seeds till it becomes smooth and fluffy.
Then add sago, soaked rice, enough water and grind till the mixture becomes a smooth paste.
Add required amount of salt, mix well and allow it to ferment (keep the batter overnight for good fermentation.)
When the batter is ready to make aapams, add baking soda and water and mix well.
The appam batter should be a bit thinner than the batter used to make Dosa, and should not be thick, it needs to be light but not too watery. The consistency of a batter is very important in making an Appam.
Heat an aappa Kadai/Pan and put two scoops of batter into the pan. (I use a non-stick pan which makes it easier for me to cook).
Tilt and rotate the pan until the batter spreads around forming a circle and cover the pan with a lid.
The centre will become puffy and soft like an idly, while the edges will be crispy like dosa.
Your delicious aapam will be ready to be eaten! It can be served with vegetables stew, coconut and chilley chutneys, kurmas or coconut milk which is, in fact, my family's favourite!