Prep Time: 12 hours
Cook Time: 15 Minutes
- Plain white rice: 1 cup
- Urad dal (White lentils): ¼ cup
- Water: as required
- Salt: 1 ½ teaspoon or to taste
- Red chili powder: ½ teaspoon
- Onion: ½ of a medium sized, finely chopped
- Tomato: 1 medium sized, finely chopped
- Green chili: ½ teaspoon, finely chopped
- Ginger: ½ teaspoon, finely chopped
- Garlic: ½ teaspoon, finely chopped
- Mustard seeds: ¼ teaspoon
- Coriander leaves: 1 tablespoon, chopped
- Oil: as required for greasing
- Appam pan
- In a bowl mix rice and dal. Wash it 2-3 times and soak it in water for 5-6 hours. Drain the water and grind it to smooth paste. Use very little water while grinding, so the batter is very thick. Cover and keep the batter minimum 6 hours to ferment. You may keep it overnight.
- Add salt, red chili powder and coriander leaves. Whisk well and Keep aside.
- In a small pan heat 2 teaspoon oil. Add mustard seeds and when it splutters, saute chopped onion, ginger and garlic for 2 minutes. Add tomato and green chili. Saute for another 2 minutes. Turn off the heat and add this to the batter.
- Adjust water in the batter to make a thick batter. Whisk well for 2 minutes.
- Place the appam pan on heat.
- Grease all molds of the pan with oil (¼ teaspoon oil in each molds).
- Fill 3/4th of each mold with the batter.
- Medium the heat and cover the pan for 3 minutes.
- Flip all appams using a pointed wooden spatula.
- Sprinkle few drops of oil over it and cover again for 2-3 minutes.
- Remove the cover.
- Check if it is cooked all over, if not, cook for another 2-3 minutes flipping sides.
- Once all around light brown and light crispy, take out.
- Repeat the process until all appams are done from the batter.
- Serve with coconut chutney.
- If the batter is not fermented really well, add 1 teaspoon baking soda just before making the appe well and make appams.