Whats in a name? Its known by many many names i.e. appam, paneeyaram, gunpanglu, appe, etc etc but one thing that is universal is the feeling of nostalgia it evokes when you hear this name.
It takes me back to summer holidays in kerala, running to my grandma’s outstretched arms after a tough day of playing in the fields with friends from the neighbourhood, hair braided with the now wilted jasmine flowers and tiredness writ on our faces.All she would do is smile and slide a plate of these beautiful golden pillowy fluffy balls in my mouth and that would go on and on and on.
Those tender hands are no longer there to feed me, but their memories live forever and so do these appams.
Mum, who is soon coming close to as perfect as my grandma was, made these this morning and hence, am sharing the recipe with you.
Please do drop in within the next hour or so if you want to sample them too 🙂 🙂 🙂
Soak 1 cups urad dal , 2 cups rice and a handful of methi ( fenugreek ) seeds for 6 hours, grind it to a smooth batter and keep overnight to ferment. add salt just before cooking. Pour dollops of the batter into the appam bowls ( non stick ) with only a spray of oil in each. Once a side is done, spray with oil and turn again and cook he other side till golden.
Serve hot with easy groundnut/coconut chutney!!!!
Warning: Its so addictive that you will find yourselves standing by the hob for at least a couple of hours because your family will not have had enough 🙂 🙂 But hey ho, thats why we cook, isn’t it!!!!