Appam Recipe (Requires fermentation)
Appam or appe is a healthy and delicious South Indian snack. It makes a very good breakfast and can be eaten with any kind of dry or wet chutney. Appam can be made with many different combinations of grains. Here I am using a mixture of white rice and oats, with black lentils. But instead you can use only white or brown rice or both half and half, with the black lentil, keeping the quantity of black lentil one third that of rice. Hope you enjoy making them at home!
- White rice - 3/4 cup
- Oats - 3/4 cup
- Black lentils (Urad Dal) - 1/2 cup
- Flattened rice flakes (poha) - 1/4 cup
- Fenugreek seeds - 1 & 1/2 tsp
- Onion - 1 small
- Crushed green chilies - To taste
- Salt - To taste
- Fresh grated coconut - 1/3 cup
- Ginger paste or grated ginger - 1 tbsp
- Cilantro/Coriander leaves - 1/4 cup finely chopped
- Soak the rice, oats, and poha together in water for about 5-6 hours.
- At the same time also soak the black lentils with the fenugreek seeds in another pot for 5-6 hours.
- Pour out the water used for soaking and grind the rice-oat mixture into a fine batter using the poured out water as and only when needed for grinding.
- Similarly grind the black lentils with the fenugreek seeds into a fine batter, using the poured out water as needed.
- Pour both the batters together in a tall vessel, mix them well, and keep covered in a warm place for 8-10 hours for fermentation.
- After fermentation, the batter will rise and become fluffy.
- Add salt, onion, ginger, grated coconut, coriander leaves, and green chilies and mix well.
- Pour the batter in small quantities in each of the compartments of the appam maker and cover to cook on a low-medium flame.
- When the upper surfaces of the appams look cooked, flip them to the other side and allow to cook for another minute.
- Remove them and repeat with the rest of the batter to make appams in batches.
- Serve hot appams with any chutney of your choice.