But i tasted this so many times in restaurant ! After my marriage i tried this three times when i am with my inlaws ! it came out very well !so one point i totally forgot about this recipe ! now once i am in to food blogging 🙂 i am back to APPAM ! it is soft, sponge and crispy outside! I always love the center part of this appam because it looks like sponge bed 🙂
This time i asked my neighbour aunty and prepare the appam and took the shot! and she said yours is not appam its dosai ! i asked her why? because u should rotate the kadai only once after pouring the batter ! but u rotated it twice or thrice it seems so it looks like dosai !next time i again prepared and did one time rotation and it came out seriously well!
Raw rice – 1cup
boiled rice – 1 cup
urad dal – 1/4 cup
salt – as required
Cooked rice – Fist full
Shredded coconut – 3/4 cup
elachi – 3 nos optional
Soak the raw rice and boiled rice along with urad dal for 2 hours , then grind it smoothly at the end stage add the cooked rice and salt , let it grind and collect it in the heavy bottomed vessel, allow it to ferment for 8 to 10 hours ! batter should be semi solid like we prepare for dosai!
now take a required amt of batter and mix the coconut (adjust the measurement depends on the quantity) if u like u can even add elachi ! Heat the Appam kadai and pour the batter and spread the batter i.e rotate the pan and make a single circle !This appam should be thin in the outside and center part should be thick !
Pour some oil if needed and close the lid ! cook the appam in the medium flame once the outer texture changes to brown color easily u can take it off from the kadai !
If first time u are not getting the shape do not worry use the brinjal or onion in the kadai as we do for our dosai
serve hot with kadalai curry or stew or jaggery and coconut milk !
- Make sure the batter is not too thick if thats the case u wont get the crispy one in the outside
- generally people add soda and sodium bicarbonate , i didn’t add instead i added the cooked rice u can even add poha or sago
- by experience u get the crispy texture !
- i added the coconut before i prepare generally people add this at the time of grinding i am worried about the life time so added whenever i need !
- After pouring rotate it only one time !