Make sure that the batter is thick like for Idlee (ribbon consistency) and is at room temperature. Combine all the ingredients in the batter. Mix well.
Heat up appam pan. Put a little oil in each section. Put the batter in each section. Cover and cook for 2-4 min on medium to slow flame.
When you see that the appams are puffed and the top surface is dry, try to flip them. For flipping, you need to first gently scrape the sides of it off the pan using a sharp spoon and then flip. If the sides do not leave the pan easily or if they do not hold a nice round shape while flipping, understand that it is still a bit uncooked from inside and hence not yet time to flip. Flip and cook on the other side leaving the pan uncovered.
The texture of the appams should be golden brown and crunchy with some air bubbles on the outer surface. The inside of it should be soft and spongy.
Serve hot with any south Indian style chutney. I used 'chutney for Mysore Masala dhosa' as it was available.
Tips : 1. The first batch of appam may be very sticky and hard to flip. It's normal as the pan takes time to set. From the second batch onwards it will be easy. But ensure that you scrape out all the burnt residue before continuing to make the second batch. 2. The appams must be well cooked, crunchy and firm at the bottom at the time of flipping or else they'll break or get deshaped. 3. Ensure that the heat under the pan is evenly spread. I use a very thin wired rake under the pan for that.
Variation : 1.you may want to do tadka for better flavour. Heat oil, crackle mustard, add udad Dal, asafoetida, green chillies and curry leaves. Pour it in the batter and mix. You can also add grated coconut. 2. You can serve appam with sabhar too. It also tastes yummm.
