A holiday, illness and laziness later I was craving to have a deep fried something that wouldn't require me to slave over the stove too much. With idli batter in the fridge and a few other ingredients to bring in colour, appams, a childhood favourite was ready in minutes. This savoury version also called uppu-appams are equally popular as the sweet version called nei-appams. A special cast iron/non-stick pan with moulds called the appam pan/ aebleskiver pan is used to give the appams a round shape.
1 1/2 cups idli batter
2 or more green chillies minced
a sprig of curry leaves
a handful of coriander leaves
a carrot finely grated
2 tsps finely chopped red bell pepper
3 tbsps onion finely chopped
a few peppercorns
oil for frying
Chop the green chillies, coriander and curry leaves finely. Add all the ingredients to the idli batter and mix well. The batter already has salt, so there is no need to add more. Place the appam pan on the stove and pour 1 1/4 spoon oil into each mould. Let the oil heat well, turn down the flame and drop spoonfuls of batter into each mould. Allow it to cook through and turn and fry the appams evenly on all sides. Serve hot appams with coconut chutney or ketchup.
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