Appam is a favourite for many, I always prefer to make this on Saturdays because it demands Coconut milk and Kurma to satisfy the sweet and spicy taste buds.
Many people use Par-boiled rice and raw rice in appam, however I use just raw rice to make the appam. It turns out into a nice colour and crisp and lacy on the sides which is exactly how I want it to be. Please try this out and let me know how it works for you.
Method
Soak one cup raw rice for 4 hours. Grind it with 1/4 cup grated or cut coconut into a fine paste.
After the batter is done, take 2 tbsp and mix 1 cup water to it. Add this to a kadai and keep stirring it without taking out your hand till is beceomes cooked without lumps and gets transparent...(It is like how we do for making batter for vathal and vadagam)
Take this mixture and add it to the appam batter and mix well, if there are lumps you can run it in the mixer and then mix into the batter.
Add salt and leave it to ferment overnight.
In the morning, just before making appam, add 1 tbsp brown sugar, 1 tsp eno fruit salt (original flavour)
In a non stick or iron kadai (appam chatti) pour some batter and round it, centre part should be a bit thick. When it becomes a nice golden colour, take it out. Tat ta da!!! Your appam is ready. Enjoy with coconut milk or kurma.
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