Appam / Appe Recipe (no fermentation required)
Appe or Appam is a South Indian dish that is filling, healthy, and delicious to eat as a breakfast food or as a snack or as an appetizer. Earlier I had shared the recipe to make Appam from dosa batter. Now, this recipe of Appam is to make it from scratch. Hope you like it!
- Split chick pea lentil (Chana Dal) - 1 cup
- Rice - 1/3 cup
- Flattened rice flakes (Poha) - 1/4 cup
- Fresh grated coconut - 1/4 cup
- Onion - 1 finely chopped
- Curry leaves - 10-12 chopped
- Cilantro/Coriander leaves - 1/4 cup chopped
- Ginger - 1 and 1/2 inch piece, crushed or grated
- Green chilies - 1-2 crushed
- Sodium bicarbonate - 1/4 tsp
- Soak the split chickpea lentil, rice, and poha overnight or for 6-7 hours.
- Carefully pour out the water used for soaking.
- Now grind everything into a slightly coarse batter. Use the poured out water from step 2, for grinding, as needed.
- To the batter, add chopped onion, grated coconut, chopped curry leaves, coriander leaves, ginger and green chilies. Mix together.
- Finally add sodium bicarbonate and mix thoroughly.
- Now use the Appam-maker and add a drop of oil in all the compartments.
- Fill each compartment with the batter and cover to cook on low heat till the upper surface is dry and the lower surface has browned to a golden color.
- With the turner (that usually accompanies the Appam-maker) or a fork, flip all the appams to the other side.
- Allow the lower surface to get some brown spots too.
- Remove all the appams and repeat with the rest of the batter, from step 6 onwards to make appams in batches.
- Serve hot appams with tomato chutney.