aappam (dosai group)

ஆப்பம் yes
அப்பம் no
Drain the soaked rice and grind it along with the coconut shavings and cooked rice to a fine thick paste. Do not add too much water. Coconut water may be preferably used instead of water for grinding. Add the yeast and mix lightly. Mix in the salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours.
Heat a small non-stick wok. Pour approximately half a cup of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom. Cover with a lid and cook each appam on medium heat for about 3 minute(s) or till the edges have become golden crisp and the centre is soft and spongy. Another sign of doneness would be when the edges start coming off the vessel.

2 cup(s) raw rice soaked for 4-5 hours
4 cups coconut shavings
1 cup(s) cooked rice
a pinch of yeast granules dissolved in some coconut water or little hot water
salt and sugar to taste

appam (jaggery sweet)

ஆப்பம் no அப்பம் yes



Wash and soak the rice and urad dal for 1 hourGrind to a smooth paste adding very little water.Add the jaggery and coconut and grind to mix well.Add cardamom powder.The batter should be like dosa batter.Heat oil in a kadai on a medium flame and pour ladle full of batter in the center of the kadai.Smear oil on the appam using the chattuvam (slotted spoon). Once the appam rises turn slowly. cook both sides till brown.Drain the oil and take out on a kitchen paper.

• Raw Rice - 1 cup
• Urad dal - 1 teaspoon
• Grated coconut - 2 table spoons
• Jaggery - 3/4 cup
• Cardamom - 1 no
• Oil - 1 cup for deep frying