Aappam is a traditional dish of south India. It is bowl shaped, crisp on the sides and soft in the centre. Aappam is also available as a street food in Tamil Nadu. This is prepared with fermented batter having rice and some legumes as main ingredients. To make it spongy in the centre, a pinch of cooking soda is added with the batter and this cooking soda is also traditionally known as Aappa Soda in Tamil Nadu.
Coconut milk is served as a side dish with this aappam (here is How to Extract Coconut Milk ?). Even kurma or any curry is also served along with this. It is cooked using a special pan called Aappa Chatti. Aappam is cooked on only one side and tastes different from dosa.
Aappam is also known as Hoppers.
- Parboiled rice – 1 cup
- Raw rice – 1 cup
- Coconut milk – 1 cup (needed before making aappam)
- Split black gram or urad dal – ¼ cup
- Sago – 2 table spoon
- Flattened rice flakes (Poha) – 2 table spoon
- Curd – 2 table spoon
- Fenugreek seeds – 1 table spoon
- Sugar – 1 table spoon
- Cooking soda (aappa soda) – one generous pinch (needed before making aappam)
- Salt – as per taste
- Oil – little to grease pan in between
- Batter for Aappam: Soak parboiled rice, raw rice, urad dal and fenugreek together for 6 to 8 hours; soak sago and flattened rice (poha) separately for 2 to 3 hours.
- Now put all items together with salt, sugar, curd in a blender and grind to a smooth paste; keep for fermentation for 8 to 10 hours; now add coconut milk, cooking soda and mix well; now the batter is ready for aappam (consistency should be little thinner than dosa batter).
- Making of Aappam: Grease and heat aappa chatti (pan); pour one laddle of batter gently in the middle of the pan; lift the aappa chatti with both hands; carefully rotate (swivel) the pan slowly so that the batter forms a thin layer on the sides (360 degrees) without any gap; now keep the pan back on the stove; you can see the edges are thin and thick in the centre.
- Cover and cook for few minutes in low flame; cook till the edges are red or golden and centre is cooked and spongy.
- Here are more Aappams: soft in the centre and crisp on the sides.
- Non stick Aappa Chatti makes it easier to cook.