Another staple SouthIndian breakfast that is widely popular in Kerala as well as in Tamilnadu too. A good Aappam should be soft, light with crispier edge and slightly thicker in the centre. It is easier to achieve that it homemade Aappams too with adding yeast or bakingsoda. I believe both these ingredients help in fermenting the batter better but at the same time within a day or two you can taste mild sourness. Hence I avoid adding yeast or baking soda This is my Amma’s recipe and have aways followed it blindly and other advantage is you can refrigerate the batter for upto 4 days and still the Aappams taste the same without much sourness
One trick I learned from my neighbour in Chennai is that adding tender coconut water in the batter gives that lovely texture to Aappam. Preferred side dish for Aappam in our house is either Kuruma or Red Chutney. Not a big fan of Aappam & Coconut milk combo 🙂 Occasionally have made veg stew as a sidedish too. Shall add the recipe of stew later.