I do not even know if anything like this is common or not ... i.e. anything other than plain appams. And I have never made appams before .... enjoyed them everytime at South Indian joints though.
It was only at a food court .... where you can see the cooks preparing your dish ... that I saw the appam being made. And felt stupid.
Coz I realised that the cute little non-stick wok I have been using for low-oil for frying is actually an Appam kadhai.
And I always make the batter for idlis / dosas. Yet never gave a thought to making appams.
Appams are good to have with any gravy based curry. I have found them to be very soft whenever I have had them outside ... but mine turned out to have quite crisp sides ... but was soft and spongy in the centre.
If anybody can give me some tips on this .... please do.
I had made the batter to make something for breakfast. And as usual ... set off to experiment. Thought of adding onions and chillies to the batter and make something at one shot .... that can be had with just chutney.
So made this. A new thing .... a cross between the Uttappam and the Appam. :-)
If you are averse to the soft and just cooked smell of onions, I'd suggest you fry the stuff first in a little oil and mustard seeds tempering .... and then add to the batter.
Need : A thin batter of rice & urad dal ... (soaked overnight and ground to a smooth paste), chopped onions and green chillies, curry leaves, salt to taste, very little cooking oil.
How to : Heat an appam kadhai and smear a little cooking oil.
Add everything to the batter .... yes ... a little cooking oil too.
Pour around a tablespoonfull of batter into the kadhai and give the kadhai a swirl till a pancake is formed all around and a little batter settles in the bottom.
Cover and wait till the sides are done .... usually the sides are not browned ... but I did.
When done, the appams will come out easily when you try to pick them up.
For a meal, serve with any curry. I was making for breakfast .... and had it with chutney. :-)
Updated : Varsha suggested they will go great with stews too ... and I agree completely. Thanks Varsha!