Chettinad Sweet Appam

Being the most essential meal of the day, “breakfast” has become a cultural ritual connected with the start of the day. Several diverse culinary pleasures are prepared to start the day from a variety of cuisines.

Among the numerous cuisines of South India, Chettinad is well-known for its use of spices. Chettinad cuisine is one such cuisine that can brag of its own unique recipes. This cuisine includes a variety of sweets, masalas, and curries that are popular around the world.

Traditional Chettinad recipes include Chettinad Chicken, Kozhukattai, Paniyaram, Seeyam, Karaikudi Eral Masala, Urlai Roast, Cabbage Carrot Poriyal, and Mutton Chukka. These recipes are an ideal combination of well-balanced flavors.

Replace your ordinary Idly, Dosa, and Chapathi with Chettinad Sweet Appam. Chef Deena Kitchen elaborates on the comprehensive technique step by step, using photographs. The appam recipe developed is also known as Kal Appam. The batter’s consistency can be reduced to a thin state, allowing Aappam to be produced using an Appam Pan. Allowing the batter to ferment for roughly 6-7 hours and making jaggery syrup are critical steps in this process.

Serving
- 6 servings
Cooking Time
- 20 mins
Difficulty
- Easy
- Intermediate

Ingredients:

1 Cup
Idly Rice
1 Cup
Raw Rice
1/2 Cup
Urad Dal
1/2 Tsp
Fenugreek Seeds
As Required
Jaggery
1/2 Tsp
Dry Ginger Powder
1/2 Tsp
Cardamom Powder
5 to 6 Tbsp
Grated Coconut
A Pinch
Salt
For Cooking
Ghee

Directions:

1
Chettinad Sweet Aappam batter is made by combining idly rice, raw rice, urad dal, and fenugreek seeds. Wash the added ingredients thoroughly, and then soak them in water for 5–6 hours.
2
After soaking, transfer the contents to a grinder, add a small amount of water, and grind.
3
Ten minutes later, splash some more water and grind the batter, as similar as the consistency of Dosa batter.
4
Transfer batter to another bowl, cover using a lid and allow it to ferment for 6-7 hours, ensuring the batter remains flavorful even after fermentation.
5
Add jaggery to a pan, melt with a minimal amount of water, and cook until the jaggery completely dissolves. The consistency of the syrup must be in a thick state, so that the consistency of the batter remains balanced when mixed with batter. Transfer the syrup to another bowl and keep it aside.
6
When the batter is left overnight, it thoroughly ferments. The fermented batter should be properly mixed.
7
Add the fermented batter, Dry Ginger Powder, Cardamom Powder, a pinch of salt, and grated coconut.
8
Combine the prepared thick Jaggery syrup to the batter and mix. Mix the batter using a whisk and prepare the batter as similar as Dosa batter.
9
The next step is to season the Dosa Tawa with ghee, then pour a broth spoonful of batter and spread it out like a dosa.
10
Drizzle a small amount of ghee and grated coconut on one side of the Appam, then flip it over and cook the other side.
11
The tasty, flavorful, and nutritious Chettinad Sweet Appam is now ready to eat.