How to make Appams

 There are as many dishes as there are countries, States, Districts, towns, villages and homes. I say homes because they are known to create their own recipes to suit their palette. I have created several recipes of my own and cabbage salad is one such.  Then there is the question of trying out old recipes which turn out different with different cooks and housewives  and that is a mystery.

The Appams that my mother prepared  are special because although Appams are not new her’s were different. Here is the recipe.  She used to add toddy but I use yeast instead.

Ingredients

2 cups raw rice

1 teaspoon yeast

3 teaspoons sugar

Half cup thick coconut juice

Salt to taste

Method

Soak rice overnight and grind it with the yeast, sugar and salt to a fine paste. Let the batter have a thick consistency. 

Keep it for a few hours and wait for the batter to rise. The yeast will play its role. 

Once the batter rises add the coconut juice and mix thoroughly. The batter should be of pouring consistency –  neither very thin nor  very thick

Place a medium sized  deep frying pan  on the gas and coat it with oil. Pour a little of the batter and rotate the pan by lifting it from the gas. A thin layer of batter will stick to the sides of the pan and the remaining will settle down. 

Close the pan   with a lid and wait for a few minutes until it is done. Remove it gently with a spatula

The gas flame should be kept low as the sugar in the batter will burn the Appams if they are fried on high flame.

Eating Appams just the way they are good enough .They are normally eaten with chicken curry.

But I make a ginger syrup.  Just prepare a 2 string syrup and add fresh  ginger juice.  Soaking Appams in this syrup gives it a heavenly taste