Soft soft appams made with buckwheat flour…
I’ve talked endlessly about buckwheat while I shared the recipe for making buckwheat poori or flatbread. Again, buckwheat doesn’t have wheat in it and is completely gluten free. It’s actually a fruit seed which is dried and ground to flour. Lately, I’ve been using buckwheat for making pancakes, crepes, flatbreads etc. The other day, I wanted to make appam to serve with shrimp moilee. Well, as you all know that for making the traditional appam, the batter has to be kept overnight or at least 4-5hours for fermentation. I was looking for something that I can make instantly that day. I had a huge bag of buckwheat in my pantry and I felt like making appams using it. Since I loved buckwheat pancakes and crepes, I had a feeling that the appams will turn out great too. So, it was more of an experimentation. If it comes out good I can enjoy else I had to cook something else. So, without much denial I started making buckwheat appam.
I was keeping my fingers crossed after I poured the batter on to the appam pan. My eyes opened so wide as I saw holes forming on the cooked batter. I tasted the first appam with so much excitement and was so stunned to taste the soft and fluffy appams. It was remarkable, these appams couldn’t have been any perfect. And the best part was it’s totally gluten free so my hubby could enjoy it too.
If you could get hold of buckwheat flour, do grab it and make these appams. These pretty soft appams will never cease to amaze you.
Buckwheat Appam
Ingredients
- Buckwheat flour, light colored- 1 1/2 cups
- Egg- 1, large
- Water- 1 1/4 cups or enough to make not so thick not so thin batter
- Baking soda- 1/2 tsp
- Salt- to taste
Instruction
- To a blender jar, combine buckwheat flour, egg, water, and salt.
- Puree to a smooth batter.
- Pour the batter into a bowl, add baking soda and combine well.
- If the batter is too thick, add some water to slightly thin it down.
- I made this in an appam pan which is available at Indian stores.
- If you don’t have appam pan, you could use a small non-stick pan.
- Place the pan over medium-high heat.
- Let the pan turn hot.
- Grease the pan with oil.
- Pour 1 large spoonful of batter onto the pan.
- Swirl the pan, let the batter spread onto the sides.
- If the batter is too thick it won’t spread evenly, add water accordingly to thin it down.
- Cover with a lid and cook for a few minutes. You can see small holes forming on the appam.
- When the appam has cooked well, the sides of the appam would peel off the pan, using a flat spatula remove the appam from the pan.
- Don’t overcook the appam, it would turn too crispy.
- Serve warm along with your favorite curries: chicken, mutton, fish moilee, or any veggie curries.
- Buckwheat flour, light colored- 1½ cups
- Egg- 1, large
- Water- 1¼ cups or enough to make not so thick not so thin batter
- Baking soda- ½ tsp
- Salt- to taste
- To a blender jar, add buckwheat flour, egg, water and salt.
- Puree to a smooth batter.
- Pour the batter into a bowl, add baking soda and combine well.
- If the batter is too thick, add some water to slightly thin it down.
- I made this in an appam pan which is available at Indian stores.
- If you don't have appam pan, you could use a small non-stick pan.
- Place the pan over medium high heat.
- Let the pan turn hot.
- Grease the pan with oil.
- Pour 1 large spoonful of batter onto the pan.
- Swirl the pan, let the batter spread onto the sides.
- If the batter is too thick it won't spread evenly, add water accordingly to thin it down.
- Cover with a lid and cook for a few minutes. You can see pretty small holes forming on the appam.
- When the appam has cooked well, the sides of the appam would peel off the pan, using a flat spatula remove the appam from the pan.
- Don't overcook the appam, it would turn too crispy.
- Serve warm along with your favorite curries: chicken, mutton, fish moilee or any veggie curries.
