Aappam

Volume

10-12 aappams.

Ingredients

- 1 kg Aappam Batter
- 1 tbsp salt
- Upto 1 tumbler water

Other Requirements

- Aappam tava / sauce pan (much more curved than a normal tava)
- Ladel (round end) + spatula (flat end)

Steps to Prepare

1. Set the Batter

  1. Open a packet of aappam batter and empty into a vessel.

  2. Allow the batter to sit in the vessel for a few hours. It is best to leave it in a hot place, and cover it with a plate to prevent insects from entering. This should help the batter to ferment and rise a little. This ensures that the final aappams will be soft and fluffy.

  3. Add 1 tbsp of salt to the batter for flavour (per 1kg of batter). Add a little bit of water, so that the batter is not too thick, but easily falls out of the ladel. It shouldn't be perfectly liquidy and flowy.

2. Set the Aappam

  1. Switch the tava on, and allow it to heat up. It's important that the tava gets as hot as it can, before proceeding.
  2. Pour 1 ladel of batter onto the tava.

  3. Immediately start turning the tava around in the air. Pick one direction (clockwise or anticlockwise) and stick to that direction to spread the batter around, higher on the tava.

  4. Now wait, and allow the aappam to heat up. Place the lid on top of the tava, so that the moisture and heat remains inside and helps cook the side which is not on the tava. Note that we will not flip the aappam at any point.

  5. After a minute or a few, the aappam will be ready. The edges should be slightly brown, and start sticking up a little on their own.

  6. Use a flat spatula to prop up the edges, and lift the aappam up and out from the centre.

It is recommended to serve the aappam with coconut milk stew.