Buckwheat Appam - Gluten Free
 
 
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Ingredients
  • 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
Instructions
  1. To a blender jar, add buckwheat flour, egg, water and salt.
  2. Puree to a smooth batter.
  3. Pour the batter into a bowl, add baking soda and combine well.
  4. If the batter is too thick, add some water to slightly thin it down.
  5. I made this in an appam pan which is available at Indian stores.
  6. If you don't have appam pan, you could use a small non-stick pan.
  7. Place the pan over medium high heat.
  8. Let the pan turn hot.
  9. Grease the pan with oil.
  10. Pour 1 large spoonful of batter onto the pan.
  11. Swirl the pan, let the batter spread onto the sides.
  12. If the batter is too thick it won't spread evenly, add water accordingly to thin it down.
  13. Cover with a lid and cook for a few minutes. You can see pretty small holes forming on the appam.
  14. 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.
  15. Don't overcook the appam, it would turn too crispy.
  16. Serve warm along with your favorite curries: chicken, mutton, fish moilee or any veggie curries.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/buckwheat-appam-gluten-free/