{"id":11116,"date":"2012-07-23T22:49:41","date_gmt":"2012-07-24T02:49:41","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=11116"},"modified":"2022-01-13T21:54:12","modified_gmt":"2022-01-14T02:54:12","slug":"buckwheat-appam-gluten-free","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/buckwheat-appam-gluten-free\/","title":{"rendered":"Buckwheat Appam &#8211; Gluten Free"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11117\" title=\"buckwheat appam\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Soft soft appams made with buckwheat flour&#8230;<\/p>\n<p>I&#8217;ve talked endlessly about buckwheat while I shared the recipe for making <a href=\"http:\/\/www.thasneen.com\/cooking\/buckwheat-poori-or-fried-buckwheat-flatbread-gluten-free\/\" target=\"_blank\" rel=\"noopener\">buckwheat poori or flatbread.<\/a>\u00a0Again, buckwheat doesn&#8217;t have wheat in it and is completely gluten free. It&#8217;s actually a fruit seed which is dried and ground to flour. Lately, I&#8217;ve been using buckwheat for making pancakes, crepes, flatbreads etc. The other day, I wanted to make<a href=\"http:\/\/www.thasneen.com\/cooking\/appam-or-laced-rice-pancake-and-beef-stew\/\" target=\"_blank\" rel=\"noopener\"> appam<\/a> 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.<\/p>\n<p>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&#8217;t have been any perfect. And the best part was it&#8217;s totally gluten free so my hubby could enjoy it too.<\/p>\n<p>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.<\/p>\n<p><strong>Buckwheat Appam<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11118\" title=\"buckwheat-appam\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Buckwheat flour, light colored- 1 1\/2 cups<\/li>\n<li>Egg- 1, large<\/li>\n<li>Water- 1 1\/4 cups or enough to make not so thick not so thin batter<\/li>\n<li>Baking soda- 1\/2 tsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction<br \/>\n<\/strong><\/p>\n<ul>\n<li>To a blender jar, combine buckwheat flour, egg, water, and salt.<\/li>\n<li>Puree to a smooth batter.<\/li>\n<li>Pour the batter into a bowl, add baking soda and combine well.<\/li>\n<li>If the batter is too thick, add some water to slightly thin it down.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11119\" title=\"buckwheat appam batter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam-batter.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam-batter.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam-batter-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam-batter-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>I made this in an appam pan which is available at Indian stores.<\/li>\n<li>If you don&#8217;t have appam pan, you could use a small non-stick pan.<\/li>\n<li>Place the pan over medium-high heat.<\/li>\n<li>Let the pan turn hot.<\/li>\n<li>Grease the pan with oil.<\/li>\n<li>Pour 1 large spoonful of batter onto the pan.<\/li>\n<li>Swirl the pan, let the batter spread onto the sides.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11120\" title=\"making-buckwheat appam\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>If the batter is too thick it won&#8217;t spread evenly, add water accordingly to thin it down.<\/li>\n<li>Cover with a lid and cook for a few minutes. You can see small holes forming on the appam.<\/li>\n<li>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.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11121\" title=\"making buckwheat appam\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/making-buckwheat-appam1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Don&#8217;t overcook the appam, it would turn too crispy.<\/li>\n<li>Serve warm along with your favorite curries: chicken, mutton, fish moilee, or any veggie curries.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2012\/07\/buckwheat-appam.jpg\" \/>\n<div class=\"item ERName\">Buckwheat Appam &#8211; Gluten Free<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thas<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Buckwheat flour, light colored- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Egg- 1, large<\/li>\n<li class=\"ingredient\">Water- 1 1\/4 cups or enough to make not so thick not so thin batter<\/li>\n<li class=\"ingredient\">Baking soda- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">To a blender jar, add buckwheat flour, egg, water and salt.<\/li>\n<li class=\"instruction\">Puree to a smooth batter.<\/li>\n<li class=\"instruction\">Pour the batter into a bowl, add baking soda and combine well.<\/li>\n<li class=\"instruction\">If the batter is too thick, add some water to slightly thin it down.<\/li>\n<li class=\"instruction\">I made this in an appam pan which is available at Indian stores.<\/li>\n<li class=\"instruction\">If you don&#8217;t have appam pan, you could use a small non-stick pan.<\/li>\n<li class=\"instruction\">Place the pan over medium high heat.<\/li>\n<li class=\"instruction\">Let the pan turn hot.<\/li>\n<li class=\"instruction\">Grease the pan with oil.<\/li>\n<li class=\"instruction\">Pour 1 large spoonful of batter onto the pan.<\/li>\n<li class=\"instruction\">Swirl the pan, let the batter spread onto the sides.<\/li>\n<li class=\"instruction\">If the batter is too thick it won&#8217;t spread evenly, add water accordingly to thin it down.<\/li>\n<li class=\"instruction\">Cover with a lid and cook for a few minutes. You can see pretty small holes forming on the appam.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Don&#8217;t overcook the appam, it would turn too crispy.<\/li>\n<li class=\"instruction\">Serve warm along with your favorite curries: chicken, mutton, fish moilee or any veggie curries.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Soft soft appams made with buckwheat flour&#8230; I&#8217;ve talked endlessly about buckwheat while I shared the recipe for making buckwheat poori or flatbread.\u00a0Again, buckwheat doesn&#8217;t have wheat in it and is completely gluten free. It&#8217;s actually a fruit seed which is dried and ground to flour. Lately, I&#8217;ve been using buckwheat for making pancakes, crepes, &hellip; <\/p>\n","protected":false},"author":1,"featured_media":11117,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[644,421,472,85],"tags":[],"class_list":["post-11116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buckwheat","category-fusion","category-gluten-free","category-quick-fix-meals"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=11116"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/11116\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/11117"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=11116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=11116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=11116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}