Aappam, a beloved South Indian delicacy, enchants with its lacy edges and soft, spongy center, made from fermented rice batter, coconut milk, and a hint of sweetness. Growing up aappam & coconut always meant – it’s a special dish. Typically my Amma made once or twice a month, a Sunday special and a break from the routine dosas & idlis. While I tried few recipes for aappam, I finally settled for the one below – got it from cousin Sumathi. The Aappam comes out crispy on the edges and posa posa (aka soft) in the middle. Too good with sugar and coconut milk. No better way to eat the Aappammmmm…..
Aappam (Hoppers)
Aappam, a fusion of idli & dosa, soft in the center and crispy on the sides. This South Indian delight requires fermented rice batter, coconut milk, and a hint of sweetness. Drizzle with thick coconut milk and sugar for the perfect treat.
Ingredients
- 1 cup Dosa Rice
- 1/2 cup Raw Rice
- 1/4 cup Urad Dhal
- 2 tsp Methi (Fenugreek) Seeds
- 1/4 tsp Baking Soda
- 2 cups Thick Coconut milk (first extract)
- 1 cup Thin Coconut milk (second extract)
- Salt to taste
- Sugar (to sprinkle on top of the aappam)
Instructions
- Soak both rice, urad dhal, methi seeds in a bowl for six hours. Grind to a smooth paste and add salt and mix well. Cover the bowl with a lid and let it sit/ferment overnight or for at least 8 hours.
- Once risen, take 1/3rd of the batter in a bowl, add a pinch of baking soda, some of the thin coconut milk and mix well to combine. The batter consistency should be thin. Add more coconut milk to get the right consistency. should be thinner than dosa batter.
- Heat the aappam kadai or aappam kallu until hot, pour 1 and 1/2 ladle of the mixed batter in the middle and slowly rotate the pan in circular motion holding the two sides of the pan. The edge has to be thin, and some batter should still be left in the middle, so it looks puffy in the center.Drizzle a tsp of oil around the edges. Cook covered in medium/low flame for a minute We don’t flip the aappam, it is cooked only on one side and is done if the sides are brown. Remove the aappam slowly using a spatula.
- Sprinkle sugar on top of the aappam and pour thick coconut milk on it and slurppp……
- Enjoy this for breakfast or dinner.
Tips
- Canned coconut milk don’t do justice. Need to extract from fresh or frozen coconut. I use the ‘Daily Delight Frozen Grated Coconut'.
- We also like to sprinkle with dry garlic chili podi – hot & sweet!
- If the batter is thick, it will not get cooked well in the middle. It has to be in pouring consistency. Dilute with thin coconut milk if it is still thick.
- You can add Eno (fruit salt) instead of baking soda.
[…] a feast for the senses like no other. This Kurma goes very well with my Ghee Rice, Idiyappam, Aappam or […]