Everyone has their own style of making appams with two things in common, rice and fresh coconut. I have also omitted baking soda and/or yeast as they turn out fairly bubbly after fermenting (just like dosa, idli)
Ingredients for Appam
1 cup rice
2 cups coconut water
Tender coconut of one coconut
1 tsp sugar
Pinch of salt
Baking soda (Optional, for extra fluffiness)
Wash rice thoroughly and add coconut water to it. Leave it for fermenting for at least 6 hours. If you are planning for dinner then you can start the process in the morning. After 6 hours, grind the rice and coconut water along with tender coconut, sugar, salt.
Let it stand for another hour.
The batter should look like this.
If you want to add soda, do so just before making appams. The appams shown in the pictures do not have soda.
Traditionally, appams are made in appachetti which sadly I do not have 😦 tch tch. So I make them in regular non stick pan which is why the appams in the picture look flat.
You need to make appams on medium heat. Ladle some batter on to the pan in the centre and gently spread in all directions. While pouring the batter, simmer the flame, then increase the flame to medium and cover with a lid for about 50 seconds. They don’t usually stick to the pan but if they do then take few drops of oil on a tissue paper and wipe the pan before each use.
Most of us with the habit of making dosas will get tempted to add oil at the time of frying.. its actually not required but I myself ended up adding oil and then realised!
They are done when the sides start to come off from the pan.
For that perfect white appam, do not flip the appam, also there is no need. I was being extra cautious because of the kid.
Your appam is ready.. enjoy! 🙂
Oh wait, you need egg curry too. So here is my baby friendly egg curry which tastes as good as normal egg curry.
If you don’t eat eggs then vegetable stew, chole curry or soya chunks curry are good options.
Ingredients for Egg curry
1 tsp ginger and garlic paste
2 onions finely chopped or pureed
3 tomatoes finely chopped or pureed
2 tsp coriander powder
Salt and chilli powder as per taste
2 tbsp oil or ghee
Heat oil in kadhai, add onions, ginger and garlic, fry till onions turn transparent. Add tomato and cook for 2 minutes. Add coriander powder, turmeric, salt, chilli powder and mix well. Add water till the gravy is completely under water.
Simmer the flame. Break eggs into the gravy by leaving some gap between them. Do not mix or stir. Just cover the lid and let it cook for about 10 minutes. Remove the lid and cook till excess water evaporates.
Egg curry is ready!
Enjoy Appam and egg curry 🙂
Some people have doubts about giving fermented food to babies.
My answer is simple, if you are giving idli, dosa then you can give appam too.