Appam
This is a delectably soft dish from Kerala, that is made from Rice and Coconut. The traditional look of Appam is that it is thick in the center, lacy and brown at the edges. I make it slightly differently, by keeping it even all over. The reason for this is – it stays softer for longer. There’s no crispy brown edge to go soggy after awhile, and cooking time per appam is less. Plus, this is how hubby dear prefers it J . My kids also love it, and that clinched the deal for me. Also, I use this same batter to make snacks like “Sweet Appam” and “Easy Vattayappam”. One batter – many uses. Initially, when I used the Appam Chatty, I ended up with different shapes. It took me awhile to get the hang of it and now they’re all round and good-looking. If you don’t have an Appam Chatty, you can also make it over a Dosa Pan, with a separate lid. I have done that also, when I had only an induction cooker on which Appam Chatty wouldn’t work. The trick to Appam making is to ge