For the Batter
1 cup parboiled rice
2 tablespoon unpolished white urad dal
1/8 teaspoon fenugreek seeds
1/3 cup water
For the Palm Sugar syrup
1/2 cup water
1/2 cup palm sugar
1/4 teaspoon cardamom powder
1/4 teaspoon dry ginger powder
1/4 teaspoon salt
For making the appam
2–3 tablespoon unsalted butter
Take a bowl and add in the rice, dal and the fenugreek seeds. Wash the rice mixture in water for 2-3 times till the water runs clear. Soak the rice mixture in water for 3-4 hours.
Drain the water from the mixture and add it to a mixie. Add one third cup of water and grind to a smooth paste. Do not add a lot of water while grinding. Grind to a thick paste.
Transfer the batter from the mixie to a bowl. Cover the bowl with a lid and ferment for 6-8 hours.
Making the syrup : Heat half a cup of water in a pan. Add in the palm sugar. Boil till the palm sugar is melted. Strain the syrup to a small bowl. Add in the cardamom powder and the dry ginger powder. Whisk well to combine. Let the syrup cool completely.
Add in the cooled syrup to the fermented batter. Adjust the batter consistency by adding water if need be. The batter should resemble the texture of thick paint. Add in the salt and mix well to combine.
Heat a pan on low flame. Gently pour a ladle of the batter on the center of the pan. Do not spread. The batter will spread itself. Cover the skillet with a lid and cook on low flame for a minute.
Open the lid and spread a small dollop of butter. The appam is cooked only on one side. Remove the appam from the pan and serve hot.
Add extra butter while serving.
- Prep Time: 3h
- Cook Time: 20m
Keywords: karupatti appam