There are different methods my mom uses to make Appams or Paal Appams and everything has turned out best. There is a latest invention from her to get rid of yeast or soda. And now when I was drafting the post I called her to get the right ingredients, and to my surprise it doesn't have even coconut in it. So a calorie less version of Appams, no longer Paal appams as there is no milk in it, but was so good that my people ignored my bread and went with the Appam and stew.
As soon as I saw her making appams I told her, "This time I am going to post your recipe Amma", and she was like, "don't put my name in facebook". She feels shy about what others think. She likes to be behind the screens always and doesn't like publicity at all. So different from me isn't it :D
So when the appams were made, I was cooking duck stew in the nearby stove, and I couldn't contain my excitement to see the beautiful Appams, and I named it Sundari Appams, meaning Gorgeous Appams. Annie got to experience it once, and named it Malakha, means Angels :) I took a couple of them and started their photo shoot. I should tell you they looked gorgeous than any other dish I prepared. And its not the beauty alone, the soft and crispy edges, oh I never tasted a better one from anywhere.
When I was a kid I used to love the mornings when Amma makes these appams and usually she makes potato masala curry or stew for it. But her appams goes well with Sambar too. As a kid, I used to call them pot appams, for its deep round shape and looks exactly like the pot itself with its lace edges and the soft white middle.
So now the Appams has evolved into many forms over the time, but there is no compromise on its taste. My mom used to make and pack Appams and Sambar when I was carrying Gauthu, as during that time I was sick with Masala curries. She used to pack and send them with my Achan, very frequently thinking that is the single food I didn't hate during that time. Yes, I hated all my favorites during that time, but Appams and Sambar combination saved me many days from starving :) I used to look for the pack, even if I don't tell her, as I don't want her to take that extra trouble for me, and Achan taking trouble to travel all the while.
See the Appams has taken me way back to my memories, and now you know my Amma's appam is more than a food for me, yes it has many emotions behind and close to heart food :)
So checkout this recipe, who really hate adding yeast or soda and still feels like having some Appams.
Ingredients:
Rice - 1 kg
Cooked rice - 1 1/2 cup
Dosa batter - 1/4 cup (preserve the fermented dosa batter. Amma uses the one which is 3 days old and made at home)
Salt to taste
Sugar - 3 tbsp
Kappi mixture
2 tbsp ground mix
Water - 1 cup
Method:
Grind together rice, cooked rice and dosa batter to a fine paste. Pour the batter into a vessel.
Now take 2 tbsp ground batter and add water to it and cook till it is thick. Cool completely. Add this to ground batter, along with salt and sugar. Keep overnight to ferment. Make appams in Appa chutty or Appam pan(non stick is what we use now). For making Appams, pour a ladle of batter and swirl it to spread into a circular shape. Close the lid and cook for 30 seconds or till sides starts browning. Make sure the heat to be in medium. Appams are cooked only one side, so once the edges are crispy and brown remove with a ladle.
As soon as I saw her making appams I told her, "This time I am going to post your recipe Amma", and she was like, "don't put my name in facebook". She feels shy about what others think. She likes to be behind the screens always and doesn't like publicity at all. So different from me isn't it :D
So when the appams were made, I was cooking duck stew in the nearby stove, and I couldn't contain my excitement to see the beautiful Appams, and I named it Sundari Appams, meaning Gorgeous Appams. Annie got to experience it once, and named it Malakha, means Angels :) I took a couple of them and started their photo shoot. I should tell you they looked gorgeous than any other dish I prepared. And its not the beauty alone, the soft and crispy edges, oh I never tasted a better one from anywhere.
When I was a kid I used to love the mornings when Amma makes these appams and usually she makes potato masala curry or stew for it. But her appams goes well with Sambar too. As a kid, I used to call them pot appams, for its deep round shape and looks exactly like the pot itself with its lace edges and the soft white middle.
So now the Appams has evolved into many forms over the time, but there is no compromise on its taste. My mom used to make and pack Appams and Sambar when I was carrying Gauthu, as during that time I was sick with Masala curries. She used to pack and send them with my Achan, very frequently thinking that is the single food I didn't hate during that time. Yes, I hated all my favorites during that time, but Appams and Sambar combination saved me many days from starving :) I used to look for the pack, even if I don't tell her, as I don't want her to take that extra trouble for me, and Achan taking trouble to travel all the while.
See the Appams has taken me way back to my memories, and now you know my Amma's appam is more than a food for me, yes it has many emotions behind and close to heart food :)
So checkout this recipe, who really hate adding yeast or soda and still feels like having some Appams.
Ingredients:
Rice - 1 kgCooked rice - 1 1/2 cup
Dosa batter - 1/4 cup (preserve the fermented dosa batter. Amma uses the one which is 3 days old and made at home)
Salt to taste
Sugar - 3 tbsp
Kappi mixture
2 tbsp ground mix
Water - 1 cup
Method:
Grind together rice, cooked rice and dosa batter to a fine paste. Pour the batter into a vessel.
Now take 2 tbsp ground batter and add water to it and cook till it is thick. Cool completely. Add this to ground batter, along with salt and sugar. Keep overnight to ferment. Make appams in Appa chutty or Appam pan(non stick is what we use now). For making Appams, pour a ladle of batter and swirl it to spread into a circular shape. Close the lid and cook for 30 seconds or till sides starts browning. Make sure the heat to be in medium. Appams are cooked only one side, so once the edges are crispy and brown remove with a ladle.
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