Aappam is a traditional dish from the South Indian state of Kerala. It is usually enjoyed with a side of potato stew or plain coconut milk sweetened with sugar. Special vessels are available for making the aappam (aappa chatti in Malayalam). You can also make them in a small kadai.
Raw rice – 1 cup
Boiled rice – 1 cup
Cooked rice – 2 tbsps
Urad dal – 2 tbsps
Grated coconut – 2 tbsps
Methi/fenugreek seeds – 1 tsp
Sugar – 1 tsp
Salt – 1 tsp
Cooking soda – 1 tsp (optional)
Soak the raw and boiled rices, urad dal and fenugreek seeds for at least 4-5 hours. Grind all ingredients except sugar, salt and cooking soda. Once you have a smooth batter, add salt and sugar and keep aside for fermenting. If you plan to make aappam for breakfast, grind the batter the previous night and if you are making it only for dinner, grind it in the morning. The day you plan to grind the aappam batter, make sure you cook a little extra rice so that you will have some to use for the batter. If you think the batter is has not fermented well enough, add a pinch of cooking soda just before you start making the aappam.
Making the aappam is a skill. It is not tough, just takes a few tries to get it right. Watch the video to learn how. Pour the batter into the aappa chatti, cover and let it cook till the sides turn light brown and the middle is completely cooked. Remove with a spatula and enjoy with potato stew/coconut milk. Bon Appétit.
Note - Potato stew recipe available at http://squaremeals.blogspot.com/2011/06/aval-poharice-flakes-dosai-serves-5-6.html