Aappam with potato curry was one of the must have weekend breakfast in my home.My mom usually makes this Potato curry along with Aappam.Another good side dishes for this are chicken curry,thengai pal,mutton stew,potato stew etc.When i came to US, i was so glad to see a restaurant called "spicehut" serving this traditional aappam with thengaai pal.Most of my visits to this restaurant was during my pregnancy , as i had cravings for this special spicehut aappam.My husband used say , the restaurant owner could start next branch from the money we spend there :)))
Rice flour - 3 cups
Coconut- 3/4 to 1 cup grounded
Cumin seeds - 1tsp crushed
Yeast - a pinch
Sugar - 2tsp
Take 3tbsp of rice flour and mix it with 1 cup of water and heat it to make a thick paste.this is called "kappi".Mix riceflour,yeast,grounded coconut,cumin seeds,salt ,sugar and Kappi.Mix it well and keep it aside for about 10-12 hrs for fermentation.I made the batter yesterday and kept it inside the oven with the oven light on.Batter was well fermented today morning.The batter shoild be little bit thinner than the normal dosa batter.Spray the Appam pan with non stick spray and heat it.Once the pan is hot, pour the batter and lift the pan(with both hands, careful it must be hot) and rotate it to make a full circle.Put it back in the stove and cover it with the lid.The stove must be in medium.The appam will be thin around the sides and thick in the center.Serve it with Potato curry.
Note: Instead of rice flour, you can use raw rice.Soak 3 cups of raw rice for about 5 hrs.Grind it along with coconut.Mix yeast,kappi,cumin,salt and sugar along with the grinded mixture.And keep it aside for fermentation.
In my mom's version, she adds a handful of boiled rice while grinding and never used yeast.In some other places in kerala , they use "kallu" (toddy) in this recipe.
Potato-3 medium sized , peeled and chopped in quaters.
Onion-1 finely sliced
Mustard seeds,urad dal,curry leaves
Grind Coconut and cumin seeds together.
Heat oil in the pressure cooker and fry mustard seeds,urad dal.Add green chillies,curry leaves and sliced onions.Fry till onions are golden brown.Now add potatoes and add turmeric powder,chilly powder and salt.Pour little water and Pressure cook for about 2 whistles.After 2 whistles, open the cooker and add the grounded coconut-cumin mixture.Mix well and boil for another 5 min.s.Serve hot with appam.This dish tastes good with dosa and idly also.
Note:You can skip the coconut-cumin mixture and use little coconut milk if you want.