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Main Course

Wheat Gothambu Appam

A breakfast dish or snack prepared from wheat flour. You will find Wheat Gothambu Appam prevalent during festivals like Ganesh Chathurti, Krishna Jayanti and Kathigai Deepam.

Ingredientsfor 3 servings

2 cup Gothambu Maavu Wheat flour
1 cup Coconut — grated
Salt, to taste
½ tsp Yeast
2 tbsp Sugar
1 tsp Cumin seeds

Preparation

Step 1
For preparing Wheat Gothambu Appam, first make a batter of wheat flour in the form of the batter used for making Dosas by mixing required quantity of water.
Step 2
Grind grated Coconut along with Cumin seeds smoothly adding required quantity of water and keep this paste aside.
Step 3
Also mix yeast and sugar together in about half-a-cup of water and keep it separately.
Step 4
Change the batter into a big sized vessel, add the coconut paste along with the sugar and yeast mixed water into the Batter and stir it well. Cover the vessel with a lid/plate and allow to sour the batter properly(generally it will take about 8 – 10 hrs to sour the batter properly). Before making the Appam(s) add required quantity of Salt into the batter and stir it well. Batter for Gothambu (Wheat) Appam is ready.
Step 5
Heat Appachatti and pour one medium size ladle each of the batter into the Appachatti and spread the Batter in round shape (take the Chatty in hand and move it up and down and to sides) as shown in the above pictures. Cover the Appachatti with its lid or a plate and allow to cook the Appam(s) properly. (Generally, it will take about five minutes to cook the Appam).
Step 6
When the Appam is cooked well, take it out from the Appachatti and keep it in a serving plate.
Step 7
Wheat Gothambu Appam is ready.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Wheat Gothambu Appam

A breakfast dish or snack prepared from wheat flour. You will find Wheat Gothambu Appam prevalent during festivals like Ganesh Chathurti, Krishna Jayanti and Kathigai Deepam.

Ingredientsfor 3 servings

2 cup Gothambu Maavu Wheat flour
1 cup Coconut — grated
Salt, to taste
½ tsp Yeast
2 tbsp Sugar
1 tsp Cumin seeds

Preparation

Step 1
For preparing Wheat Gothambu Appam, first make a batter of wheat flour in the form of the batter used for making Dosas by mixing required quantity of water.
Step 2
Grind grated Coconut along with Cumin seeds smoothly adding required quantity of water and keep this paste aside.
Step 3
Also mix yeast and sugar together in about half-a-cup of water and keep it separately.
Step 4
Change the batter into a big sized vessel, add the coconut paste along with the sugar and yeast mixed water into the Batter and stir it well. Cover the vessel with a lid/plate and allow to sour the batter properly(generally it will take about 8 – 10 hrs to sour the batter properly). Before making the Appam(s) add required quantity of Salt into the batter and stir it well. Batter for Gothambu (Wheat) Appam is ready.
Step 5
Heat Appachatti and pour one medium size ladle each of the batter into the Appachatti and spread the Batter in round shape (take the Chatty in hand and move it up and down and to sides) as shown in the above pictures. Cover the Appachatti with its lid or a plate and allow to cook the Appam(s) properly. (Generally, it will take about five minutes to cook the Appam).
Step 6
When the Appam is cooked well, take it out from the Appachatti and keep it in a serving plate.
Step 7
Wheat Gothambu Appam is ready.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.