Aappam

Appam (pronounced [apːam], Malayalam: അപ്പം), or hoppers, are a type of food in South Indian and Sri Lankan cuisine. It is called Appam in Kerala and Aappam (ஆப்பம்) in Tamil Nadu, Paddu or Gulle Eriyappa in Kannada and Appam in Telugu. It is known as Appa in Sinhala. It is eaten most frequently for breakfast or dinner.

Appum or aapum - pronunciation varies between regions - is a term equivalent to bread. A bread made of rice batter on a stone griddle is in certain parts of the country called kalappam, where kal (Tamil க‌ல்) means "stone". Another form of appam is "Kallappam", where "kall" (Tamil க‌ள்) means toddy, which is used for fermentation. This type of appam is prepared in an appa kal (mould). Kallappam looks like a pan cake.


Ingredients:

Coconut milk - 1 cup
Baking soda - 1/4 tsp
Urud dal - 2tsp
Par boiled rice - 200g
Fenugreek seeds - 1/4 tsp
Salt - 1/4 tsp

Preparation:

1.Soak par boiled rice, urud dal and fenugreek seeds for about 5hours and grind nicely.

2.Leave this flour overnight.

3.Add coconut milk, salt and baking soda to the flour.

4.Heat a thick pan add a laddle of flour inside the pan.

5.Turn the pan in a circular motion so that the flour spreads and expands along the edges.

6.Cover and cook for a few minutes until the aappam becoms soft.It goes well with kuruma or avial.