Mix together all the ingredients and make a batter of dropping consistency like that of Dosa batter.
:- If too thick, the inside of the Appam will remain uncooked.
Keep the batter outside for atleast 6 hrs.
:- You may make the batter at night and make the appams in the morning.
:- Make appams in the appam griddle. In case you don`t have one, use a wok. The only difference being that the appams made in the griddle will be hemispherical in shape while the appams made in the wok will be flatter and use more ghee or a mixture of ghee and oil to make them.
Before heating up the griddle, use nonstick spray like Pam.
Heat it up and then pour about 1/2 tbsp of ghee in each mould.
Pour the batter in each mould, until it is half filled.
When the bottom half is browned, turn it upside down with a fork to cook the top portion.
When fully cooked, remove the appams and drain it on a paper towel.
:- Use fresh ghee to make the other batch.
Repeat the process, until all the batter is used up.
:- Serve warm or cold.
:- You can keep in a refrigerator for a couple of weeks.
:- Maida is used to prevent the Appams from sticking to the Appam griddle and to make the inside soft and fluffy.