I am not a die hard fan of appam. Still its my husband's favourite, hence I just gave a try with my mother in law's guidance. It came out pretty well. Its so good for health, as it is a very light food and easy for digestion. Moreover we will take it with Coconut milk which inturn will cure any stomach ulcer.
Whenever my mom prepare it at home, I will have one or two appams with so many comments
(negative alone) on my mom's preparation and will be teasing her by giving suggestions to
improve her cooking. My mom will be irritated with mine and my sister's comments and we
will be happy on that. Its not the case with appam alone, but with all her cooking. She is an excellent cook, but we have never admitted the fact. Why I am telling this story is... when I entered into kitchen, cooking for someone else, and when I received the same teasers, I am realizing how it would have been for my Mom. This time I have made so much of effort to get this appam done. Hence when my effort was teased, I felt its "a ball bouncing back". Its all a fun filled pack of our lives. Ok lets get into the recipe for Appam.
Raw rice - 2 cup
Par boiled Rice - 1/4
Urad Dhal - 1/4 cup
Aval - 1/2 cup
Coconut milk - 1/4 cup
Soak all the rice and dhal together in water for 4 hrs. Soak the aval seperately for 1/2 hr. Aval should not be soaked long.
Grind all the soaked ingredients together to a smooth paste.
Transfer the contents to a bowl, add salt and mix well. Close it with a lid and allow it to ferment for a 8 hrs atleast (it again depends on the temperature around)
Run the empty grinder with the leftover batter by adding one cup of water. Take that water mixed with batter and allow it to ferment seperately.
After fermenting, you can see the batter rise up to a level above. In this stage you add the coconut milk, the fermented water and mix well uniformly.
In the Appam kadai, pour one laddle of batter and rotate the kadai, so that the batter spreads through the kadai evenly.
The bottom most portion of the appam should be thick (like idly) and above portion should be crisp enough (like dosa).
Thats it, our appam is done and it can be served hot with coconut milk and/or with any kurma. This time I prepared a plain onion kurma along with coconut milk.
I didnt take the snaps for the batter preparation, fermentation and all, as I didnt have much faith on the outcome. It came out well, hence displaying the final output alone.
Bare with me. Enjoy the appam displayed HEHEHE.