Appam is one of A's favorites. So that was among the first few dishes I tried making when we were newly weds <3. And thanks to Divya of Easy Cooking for this easy and "made from scratch" recipe which comes out looking beautifully lacy and tasting delicious. A loves it, so do I. Here comes the recipe as it is...
Courtesy: Easy Cooking
- Raw rice – 1 C
- Cooked rice – ½ C
- Grated coconut – ½ C
- Salt to taste
- Baking powder – 1 t
- Sugar – 1 T
- Eno Fruit salt – 1 sachet
- Soak the raw rice for 4-6 hours.
- Grind to a smooth batter adding the cooked rice and grated coconut and enough water.
- Add the baking powder and salt.
- Mix well and keep it covered for 8-10 hours.[I keep it overnight]
- Next morning add sugar and mix well,add more water if the batter is too thick-it has to be of pouring consistency.
- Just before you start making the appam,add eno fruit salt to the batter.
- The batter will froth up instantly,mix gently.
- Heat a non stick appa chatti[appam pan] or any non stick kadai.
- Pour a ladleful of batter into the pan when it is hot and swirl the pan in a clockwise motion spreading the batter to the sides of the pan.
- Swirling the pan gives the appam the customary pretty lace edges and a spongy centre.
- Close the lid and cook on medium heat for about 2-3 minutes.
- Place the appam into a plate and serve hot with Stew, kadala curry or any non-vegetarian curry.