Aappam(A Type of Soft Dosa)
An exclusive Kerala breakfast item. It has a soft texture and is liked by all age groups. It is easily digestable and good even for small children. The side dish that goes well with this is the stew. It can be vegetarion or non-vegetarian depending upon the preferences. Region-wise, people follow different methods for the preparation.
Ingredients:
raw rice-3 cups,
urid dal-2 tsps,
yeast-1/2 tsp,
coconut scrapings-1 cup,
sugar-1 tbsp,
oil-as required,
salt to taste.
Method:
Soak rice and dal together for 4 hrs.
Grind with coconut, salt and sugar to a fine batter.The batter should be thinner than the dosa batter.
Mix yeast in luke warm water and wait for 2 mts.
Add the yeast to the batter and keep it for fermentation for 6 hrs.
The batter will rise to the brim of the vessel.
Mix well and the aappam batter is ready for use.
Aappam pan is available in the market(normal/non-stick). If Aappam pan is not available, it can be made on dosa pan also.
Keeping the stove on medium, splash a little oil on the pan.
Pour one laddleful of the batter from the outer periphery to the centre of the pan to make thick and soft aappams. Close it with the lid,
Cook for 2 mts or till done.It is not necessary to cook the aappam on the other side.
Note:
One cup of coconut water(do not throw away the coconut water . It is full of nutritious values), 1tsp salt and 1 tsp of sugar mixed and fermented for 3 to 4 days and used along with the yeast,while grinding the batter, will give a much softer texture to the aappam.
An exclusive Kerala breakfast item. It has a soft texture and is liked by all age groups. It is easily digestable and good even for small children. The side dish that goes well with this is the stew. It can be vegetarion or non-vegetarian depending upon the preferences. Region-wise, people follow different methods for the preparation.
Ingredients:
raw rice-3 cups,
urid dal-2 tsps,
yeast-1/2 tsp,
coconut scrapings-1 cup,
sugar-1 tbsp,
oil-as required,
salt to taste.
Method:
Soak rice and dal together for 4 hrs.
Grind with coconut, salt and sugar to a fine batter.The batter should be thinner than the dosa batter.
Mix yeast in luke warm water and wait for 2 mts.
Add the yeast to the batter and keep it for fermentation for 6 hrs.
The batter will rise to the brim of the vessel.
Mix well and the aappam batter is ready for use.
Aappam pan is available in the market(normal/non-stick). If Aappam pan is not available, it can be made on dosa pan also.
Keeping the stove on medium, splash a little oil on the pan.
Pour one laddleful of the batter from the outer periphery to the centre of the pan to make thick and soft aappams. Close it with the lid,
Cook for 2 mts or till done.It is not necessary to cook the aappam on the other side.
Note:
One cup of coconut water(do not throw away the coconut water . It is full of nutritious values), 1tsp salt and 1 tsp of sugar mixed and fermented for 3 to 4 days and used along with the yeast,while grinding the batter, will give a much softer texture to the aappam.
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