Aapam

Introduction:

Appam,Aappam hoppers,are a type of food in Tamil Nadu,Kerala and Sri Lankan cuisine.
It is called chitau Pitha in Oriya,Paddu or Gulle Eriyappa in Kodava and Appam in Telugu.
It is known as Appa in Sinhala.It is eaten most frequently for breakfast or dinner.

Appum or aapum – pronunciation varies between regions – is a term equivalent to bread.
A bread made of rice batter on a stone griddle is in certain parts of the country called
kalappam,where kal (Tamil,Malayalam) means "stone".Another form of appam is
"Kallappam",where "kall" (Tamil,Malayalam) means toddy,which is used for fermentation.
This type of appam is prepared in an appa kal (mould).Kallappam looks like a pan cake.

Appams are great for mopping up delicious South Indian curries ! Though its easy to
make,they take a little practice to perfect.Appams are bowl-shaped rice pancakes
cooked on one side only in a curved iron pan.They are typically served with a coconut
milk curry.


Recipe For Aapam :

Ingredients:
Raw Rice – 1 ½ Cup
Boiled Rice – 1 ½ Cup
Urad Dal – ¼ Cup
Fenugreek Seeds – 1/4 tsp.
Aval (Poha) or Cooked Rice - One  Handful
Baking Soda – 1/4 tsp.
Coconut Milk – ¼ Cup
Salt – 1 tsp. or as per taste

Method:

Soak raw rice,boiled rice,urad dal,fenugreek seeds in water for about 6 hours.

Grind all the above along witn cooked rice (if you are using poha/aval,then soak
it separately for one hour and add) in the grinder to very fine paste.

Add salt and mix it well.Allow it to ferment for atleast 10 hours or overnight.

Next day,add baking soda and ¼ cup coconut milk to the batter and mix it well.

Add little water to make the batter little thin.Heat the appam pan with little oil and
pour one big spoon of batter in the center of the hot pan.

Lift the pan and tilt in a circular motion so that the batter spreads and expands along
the edges.Center should be slightly thicker than sides.
Close the pan with lid and cook in the medium heat.Cook on one side only.

Serve it hot with coconut milk or kurma.

Source : My Mom.