Sunday, August 9, 2015

Posted by Mala at 2:00:00 AM 6 comments
All these three  are my Salem Home Signature recipes. Aappam is called Hoppers, and hails from Sri Lankan Cuisine, where, they use either palm toddy or yeast to ferment the batter. But I don't like the smell of yeast in the batter. In Kerala too, they use toddy. Some add coconut milk  to the batter, I don't prefer to do that, since, the batter cannot be stored for a couple of days, and also batter will not stay fresh for a longer time. It will start smelling bad,  because of the addition of coconut milk.
Aappam and Vegetable Stew form the Inseparable Combo.

 I have seen various chefs making Aappam with various formulas on TV, but have never had the heart to move away from this GREAT recipe from my Salem Home,which is such a simple one, having  only the  natural ingredients for fermentation, and tastes good too.   And here is  yet another   dish from The Inseparable Combos category.

 Also, to be honest, I am scared to try out new recipes, since this recipe has never ever failed!!! This is a well steamed, almost no-oil recipe(exactly 1/2 a  drop is used to cook aappams), and is good for patients too. .This 1/2 drop is needed once in 2-3 aappams, and not for each one.


                                         The lacy, soft, porous Aappam, with innumerable holes, thin and crisp at the corners, soft like a bun at the centre.


                                     Raw rice, whole urad and methi seeds make the batter. So simple, right??

The well fermented batter, after overnight. Don't miss the air bubbles and the frothy texture

Ingredients
Raw rice - 2 cups
Whole urad dhal - 1/8 cup
Methi / Fenugreek seeds - 1 tsp
Cooked rice - 3/4 cup
Salt to taste
Sugar - 1/2 tsp
Baking powder - a very small pinch

Recipe Cuisine: South Indian / Sri Lankan; Category: Inseparable Combos
Prep time: soaking - 4-5 hours; Grinding - 1/2 hour in grinder; Fermenting - overnight; 
Cooking time: 3 mts for each Aappam

Yields 14 Aappams

Soak rice, urad  dhal, and  methi for 4-5 hours, grind for 1/2 hour in a grinder along with the cooked rice, and allow to ferment. The consistency should be a little more watery than dosa better, but not like rava dosa. Just 1/2 hour before making the aappams, add the sugar and baking powder and mix well. 
This is the Aappam pan which I use. 


Pour a heaped spatula of the aappam batter, lift from the stove, gently swirl the pan, so that the batter coats the whole pan, making the aappam thin at the edges, and slightly thicker at the center. Drizzle 1/2 drop of oil around. Or, with a brush, you can even brush the pan with a wee bit of oil. Cover with the lid, keeping on low flames. 



Open after 2 minutes, it will be half cooked. You can see the edges slowly raising above, waiting to be lifted. Turn the direction of the pan,so that all the sides will get cooked evenly, cover again.


Here it is, paper  thin and crisp at the corners, soft and  fluffy at the centre, lacy textured, and with hundreds of holes, inviting , "I am well cooked! Devour me!!". There is no need to flip over and cook. Just one-side cooking is required.


Serve with Vegetable Stew and Coconut milk.


Notes
*Batter ferments faster during summer, that too, here in India.
*In other countries, during cold season, you may have to heat the oven, then switch it off, and keep the batter vessel inside overnight to ferment. Without proper fermentation, this recipe will be a flop.
*1/2 cup of fresh coconut milk also can be added after grinding the batter. This also helps for good fermentation.

6 comments:

  1. The most intricate and complicated aapam stew combo made so easy and appealing. It tempts the readers to go for that. Thanks chef Mala. I will surely try out this one day.The " great " Sharavana bhavan is no way near to yours Madam.

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    Replies
    1. Your comments encourage me so much. Thanks V

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  2. Oh!sounds so easy.beautifully given step by step procedure.let me try this mouth watering dish with the same combination.thanks a lot.

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  3. Super Mala Akka. Can I make the Appam without the special pan? Kalpana Anand

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  4. You can, Kalpana, but make sure, the pan is well greased and left for 4-5 hours.

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