Appam and Thengai paal - Preparation time 8 to 10 hrs for dough fermentation
Mom used to make vellapagu appam but in my husband's home they take appam with thengai paal. I used to make this frequently and occasionally vella - appam. Here I will explain the method of plain appam with thenkai paal.
For several years I didn't try making appam because it will be sticking to kadai and I used to struggle. I tried below proportion to make the dough and it came out well.
Making of aapam dough (maavu)
Ingredients:-Boiled rice 3/4 cup
Raw rice - 1/4 cup
Urad dhal - one medium ladle
Fenugreek seed - 1 tsp
Salt - to taste
Water - little to grind
Appa soda - a pinch
Coconut - 1 grated , ground and extract the milk
Cardamon powder - 1/4 tsp
Sugar - As required (because some coconut will be very sweet some won't)
Preparation method:-Soak boiled rice, raw rice, urad dhal and fenu greek seed for 4 hrs. Grind in a mixer to smooth paste (use less water then only dough will be soft) and leave to ferment for 8 to 9 hrs (according to your climate). Dough should be fermented well.
Next day in a vessel take two ladle of fermented appam dough, mix water, a pinch of salt & appa soda. Make the dough little bit thin than dosa flour. If you rotate the kadai the dough should spread evenly.
Heat a kadai, spread little oil and pour the dough in the sides of the kadai and rotate the kadai with the help of cloth or gloves. This will make the dough spread evenly and middle portion will be little soft and fluffy.Pour little oil over the edge of appam.
Close the kadai with a lid and cook in slow flame.
After few minutes when the edges or slightly brown remove from kadai.
Serve this appam with coconut milk over it (appam). This will be very tasty and healthy
Mom used to make vellapagu appam but in my husband's home they take appam with thengai paal. I used to make this frequently and occasionally vella - appam. Here I will explain the method of plain appam with thenkai paal.
For several years I didn't try making appam because it will be sticking to kadai and I used to struggle. I tried below proportion to make the dough and it came out well.
Making of aapam dough (maavu)
Ingredients:-Boiled rice 3/4 cup
Raw rice - 1/4 cup
Urad dhal - one medium ladle
Fenugreek seed - 1 tsp
Salt - to taste
Water - little to grind
Appa soda - a pinch
Coconut - 1 grated , ground and extract the milk
Cardamon powder - 1/4 tsp
Sugar - As required (because some coconut will be very sweet some won't)
Preparation method:-Soak boiled rice, raw rice, urad dhal and fenu greek seed for 4 hrs. Grind in a mixer to smooth paste (use less water then only dough will be soft) and leave to ferment for 8 to 9 hrs (according to your climate). Dough should be fermented well.
Next day in a vessel take two ladle of fermented appam dough, mix water, a pinch of salt & appa soda. Make the dough little bit thin than dosa flour. If you rotate the kadai the dough should spread evenly.
Heat a kadai, spread little oil and pour the dough in the sides of the kadai and rotate the kadai with the help of cloth or gloves. This will make the dough spread evenly and middle portion will be little soft and fluffy.Pour little oil over the edge of appam.
Close the kadai with a lid and cook in slow flame.
After few minutes when the edges or slightly brown remove from kadai.
Serve this appam with coconut milk over it (appam). This will be very tasty and healthy
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