Of Flavours & Tastes…
Today’s post is a delicious Aappam.I have already posted Kerala style Appam here.There is apparent difference in the ingredients used,the batter and the flavor.Usually Paalappam or vellayappam is made with a rice-coconut-yeast combination.Where as here the rising agent is urad dal.We use raw rice and parboiled rice along with urad dal and you can imagine the unique flavor.These Aappams are traditionally served with a sweet milk syrup.A terrific combo to make your day…Do try.
Makes 12 Aappams
For the batter
1/2 cup raw rice / pacha ari
1/2 cup parboiled rice / puzhungalari
1/4 cup urad dal
1 tsp fenugreek seeds
salt as needed
1.5 to 2 cups water
For sweet syrup
2-3 cups of milk or coconut milk
sugar as required
few saffron strands
1/2 tsp cardamom powder
Preparing Aappam batter
Clean and wash both varieties of rice,urad dal and the fenugreek seeds together and soak in water for three hours.Drain and grind to a fine batter adding water to a semi-thick consistency.Add salt and mix it well.Shift it to a clean bowl and close.Leave it to ferment overnight.
Next day the fermented batter has to be frothy.Mix it and keep aside.You need a non-stick appam maker or a regular seasoned wok to make Aappam.Place the wok in medium heat.This is very important.Otherwise you wont get perfect aappam.It’s the same way we make vellayappam or paalappam.Smear the wok with a piece of cloth dipped in oil.Now pour a ladleful of batter (almost 1/4 cup) in the centre of the wok.Quickly rotate the wok holding both the handles.This will make a round-shaped aappam.Swirling helpes to evenly spread the batter.Cover with the lid and cook in low heat for 3-4 minutes.This is a keen job.The time required is in accordance with the heat you provide.Low heat is preferably good from my experience.At the same time the wok should maintain a standard heat.When cooked,the aappams will have small cute bubbles over it and it will be ready to be lifted.Repeat the process till you finish the batter.
Pour the coconut milk/milk in a bowl and add the sugar,saffron strands and cardamom powder to this.Mix well and keep aside.
Serve them along with sweet syrup.You may either soak them before and serve.Or you may individally soak.That’s your choice.