Egg Aappam

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I have a thing against keeping unwanted things at home. If something is not used at least once in an year, I discard it. The only exceptions to this rule has been my appam pan(abelskeiver pan) and aappachatti. I have been clinging onto those two pans all these 12 years even though I almost never make sweet appam or aapam. 

But all that changed in the past few years. I now make aapam a lot. The main reasons is that the soaking time is less and you can use a mixer jar over grinder which makes it very easy. The quantity of the batter is also less thus making it ideal for a family of three. Above all I like the taste and the happiness that comes from serving food that you love. One of the variations I try is the egg aapam. 

Aapam batter can be made with grated coconut or coconut milk. I prefer making with grated coconut. Some recipes call for cooked rice that has completely cooled down. Others don’t. I try to add the cooked rice, but if I don’t have any I just skip it. Some recipes call for a teaspoon of soaked fenugreek seeds, I try to add it if I remember to soak it ahead. 

Though aapam is traditionally made in the aappachatti, it’s only for getting the bowl like shape. You can cook aapam in any pan you like without compromising the taste.

Read on for the recipe.   

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  1. Soak 1.5 cups raw rice (basmati would also do) for at least 2-3 hours. Soak 1 teaspoon fenugreek seeds(uluva/ vendayam) ina small separate bowl for the same amount of time. This recipe serves about 4-5 people. 
  2. Drain and grind the rice along with fenugreek seeds, 1/2 cup grated coconut, a handful of cooked rice, 1 teaspoon instant yeast (if using active dry yeast, follow the package directions to activate) and 1 teaspoon of sugar in a blender. You need to add water as needed to grind this into a smooth batter. The batter is a little on the watery side. Let the batter ferment overnight or until it’s grows double in size in a tall bowl that has room for the batter to grow. Once it ferments, add salt, mix it well and refrigerate. 
  3. At the time of serving, heat the aapam pan. If you don’t have one, you can use a regular flat pan. Mix the batter well and if it’s thick, add a little water to loosen it up. The batter should be runny enough to be swirled in the pan to get the bowl-Ish shape. That’s the consistency you are looking for. 
  4. Add a ladleful of batter to the pan, swirl and cover the sides. For egg aapam, Crack an egg into the middle of the aapam. Cover and cook until the egg is done. Take off the pan and continue cooking the rest of the batter. Serve with sweetened coconut milk or kadala curry

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12 thoughts on “Egg Aappam

  1. Srivalli Jetti says:

    We make appams twice a month and it’s a fixed Sunday breakfast..though I have never made it with eggs in it, reason being I don’t have a separate appam pan for egg based..lol…what side dish do you serve with you make egg appam Rajani?..somehow sweet coconut milk will not go well right or will it?..Our appam batter has fermented coconut water and it does its job so well!

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  2. gayathriraani says:

    Even I find making appam easier when compared to idlis or dosas as the batter is easy to make with just a mixie. I make sure to make it atleast once in two weeks for my daughter. I have heard of muttai appam but have never tried it myself. Guess it goes so good with curries.

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  3. Vaishali Sabnani says:

    The first time I had appam was some 25 years back in Sri Lanka, after that Padma took us to a restaurant in Chennai…that is it. I have been wanting to try it but dont have the guts..seriously , soaking , grinding..fermenting and then the right equipment to cook..what a task !!
    Even though I do not eat eggs, but let me tell you this one looks pretty,

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  4. Sowmya:) says:

    I have been holding on to my appe pan too. Hopefully will kickstart its regular use soon. Love this egg aapam. You have nailed the Lacey pattern perfectly!

    Like

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