Aappam is a traditional breakfast item of South India especially in Tamil Nadu and Kerala served along with coconut milk,kurma or any spicy curry.Aappam can be made in both salty and sweet version made out of fermented batter with a combination of raw rice,idly rice and urad dhal.
Due to health conscious,started using brown rice but our taste buds not let us to eat as a substitute for regular rice.So trying to use in idly,dosa,adai and other tiffin items instead of regular rice.One such try is aappam which came out perfect,served along with kurma and everybody liked it.Here is the recipe.......
- Take one cup of rice and cook it in the cooker without water and rinsing for 10 minutes to make the rice boiled.
- Soak together the boiled rice and raw rice along with fenugreek seeds,urad dhal,rice flakes for atleast 6-7 hours.
- Grind everything together to a fine paste,finally add the grated coconut and grind it for a minute or two.
- Mix salt to the ground batter and allow it to ferment for minimum 10 hours or overnight.
- At the time of making aappam,add water and make the batter to a slightly thin consistency(thinner than dosa batter).
- Heat a appam pan or wok,pour a ladle full of batter in the center of the pan,gently swirl the pan so that the batter coats the sides of the pan.
- Let the remaining batter in the center(as shown in the picture),cook it covered in a medium flame,till the sides get crisp and the center gets cooked.Once it is done take out from the pan and serve it.
- Serve it with coconut milk or kurma.
- Out of 2 cups brown rice one cup can be either substituted with idly rice or raw rice.
- While pouring the batter in the aappam pan,the pan should be hot,after swirling keep it covered in a medium flame.
- It is very important to soak so atleast 6-7 hours or overnight as brown rice takes long time to soak.
- As this aappam is made of brown rice it won't look as white color as the regular aappams.