Aappam - South Indian Breakfast/Aappam with Coconut Milk /Appam Recipe

Today I am going a share a very traditional and authentic breakfast recipe from my kitchen – it is none other than Aappam. This appam will just melt in your mouth and taste heavenly. Do serve them with coconut milk or vadai curry or vegetablekurma or with just tomato kurma. Try out this Aappam friends and post your comments here. Meanwhile do not forget to check out other interesting breakfastrecipes here.

Here’s how to make Aappam with step by step photos…

Ingredients

Raw Rice/Paccha Arisi	1 cup
Boiled Rice/Puzhungal Arisi	1 cup
Urad dal/Ullundhu	¼ cup
Coconut Milk	From One Coconut
Cooking soda	½ tsp
Sugar	6 tsp
Salt	As needed

Preparation Time: 20 minutes                             Recipe Category: Breakfast

Soaking Time: 4 to 6 hours                                    Recipe Cuisine: TamilNadu

Makes: 40 medium sized Appams
Author: Priya Anandakumar

Method

Take rice and dal together in a bowl.

Wash and soak the dal and rice together for about 4-6 hours.

Grind to thick, smooth paste. Add salt at the end of grinding and transfer it to a bowl.

Let the batter ferment overnight.

Next day morning, extract coconut milk with about 1 ½ cups of water.

Add the coconut milk, sugar and cooking soda to the fermented batter and mix really well. The batter should be thin in consistency.

Heat the appam kadai in the stove.  Pour a ladle full of batter in the centre of the hot pan. 

Lift the pan from the stove and tilt it in circular motion so that Aappam is formed.

Center of the Aappam will be thicker than the sides. Close with a lid and cook in medium flame for about 45 seconds to a minute.

Remove the lid, when there is no uncooked batter, remove the aappam from the kadai.

Beautiful, delicious and lovely Aappam is ready to be enjoyed. Serve it hot with coconut milk, vegetable kurma, tomato kurma, onion chutney or vadai curry.

Suggestions:

Grind the batter to a fine paste, this will give you soft aappams.

If the bottom of the Aappam sticks to the appam kadai/chatti and doesn’t come out well then it shows that you have added more coconut milk extract. So just stick on to the measurements.

If the Aappam is browning properly, then it means either you have not fermented the batter properly or there is not enough sugar added.

Always pour the batter only when the appa chatti is hot and also reduce the flame when pouring the batter. Finally cook the aappams only on medium flame.

Thank you all for visiting my space, please come back again for more traditional and interesting Tamil Nadu recipes from my kitchen.

If you find this post really interesting, it will be really nice of you, if you can share it with your face book friends or twitter friends or pin it or google+ circles. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Until then I am signing off…