Aappam. Aapam. Vellai Aappam. Plain Aappam.
Parboiled rice 1 cup
Raw rice 1 cup
Just handful of urad dal
Fenugreek seeds 1 spoon
Mix all the above said ingredients except salt and soda. Soak them in water for about 5 hours.
Wet grind them to thin batter. One can use tender coconut water instead of water….while wet grinding it.
Later add salt and soda dissolved in water.
Let it ferment for about 7 hours.
After fermentation the batter should be stored in fridge.
In a deep pan, usually a Indian kadai is good here. Smear very little oil.
Maintain the stove on low flame. Now take a table spoon full of batter and make a crepe. Close with lid.
The crepe should be centre part more thickness…..outer fringes to be extremely thin. One should not oil the sides of Appam.
Carefully remove the Appam with very thin spatula.
Serve hot with coconut milk, vegetable stew and korma.
Almost all the chettinad style gravy is best combination for this appam.