Every summer, when we visit Chennai, India, one of our most anticipated meals are at my mother’s friends Sherien aunty’s house. We all love her appams and stew. My kids can easily eat six appams at a time!!
This summer I finally learned how to make them.
2 cups Ponni rice (raw rice)
2 cups Idli Rice (boiled rice)
¾ cup whole urad daal
2 ½ tbsp. methi seeds (fenugreek)
• Combine all the above ingredients and soak with about 5-6 cups of water.
• Soak for about 4-6 hours and then grind to a fine paste.
• Add salt to taste and mix well.
• Set mixture aside in a refrigerator if it is hot or leave outside overnight if temperature is cool.
• Remove the batter from the refrigerator 2-3 hours before cooking to allow it to come to room temperature.
• As you are ready to make the appam, spoon out 6-7 ladles full of batter into a smaller bowl.
• Add a little water to make the batter into a pouring consistency (a little thinner than pancake batter).
How to make appams:
• Heat the appam pan and rub it with a little oil.
• Pour medium spoon of batter into the pan.
• Immediately swirl the batter around the pan so it spreads evenly to the sides leaving a little mound in the bottom middle.
• Cover the pan with the lid and allow it to cook for a few minutes.
• When the sides of the appam begin to brown and the center is well formed (not gooey), remove the appam from pan.
• Serve immediately with mutton or vegetable stew.