Surul Appam

By nurserykidmusi 23 Apr, 2016 Post a Comment

Today is the letter S in A-Z series in journey through Tamil cuisines in mega marathon edition.For the letter S,I am sharing surul appam,a popular dish in Tanjore and Trichy districts.This is a kind of of appam variety where it is rolled and served,thats why the name surul appam.Surul means roll in Tamil.The coconut and sugar is sprinkled on the lacy crepe made with ground rice then rolled and served.

Making this surul appam is so easy and it doesn't need fermentation.This appam cooks very fast as the batter used is in thin consistency.Like other dosa and appam varieties this dish also needs to serve it straight from the pan to relish the taste.Also this appam has to be prepared in a flat dosa griddle and needs to spread like rava dosai.As there were no helping hands when I was making this I couldn't take all the step wise pictures.

In our house hold surul appam is served along with breakfast for post wedding feast in brides place for the groom.

Surul Appam

Basic Information

Preparation time 10 minutes

Soaking time 2-3 hours

Cooking time 20 minutes

Makes 10 - 12

Ingredients

Ingredient	Quantity
Boiled rice/idly rice	1 cup
Grated coconut/thuriviya thengai	1-1.5 cups
Sugar(white or brown)	1/2-3/4 cup
Salt	3/4 tsp
Cooking soda	a generous pinch
Oil	1-2 tsp(to wipe the pan)

Method

Rinse the rice couple of times in water and soak it for 2-3 hours minimum.After the soaking time drain the water completely and grind it in a blender along with salt.Add water if its need.Transfer the ground batter to a bowl.

Now add some water and adjust the consistency of the batter.The consistency of the batter should be like rava dosa batter.To this add the cooking soda and mix it well.Heat a griddle on a stove and add few drops of oil and wipe it with a clean towel or paper.Now pour a ladle full of batter in a circular motion (from outside to inside).

Let it cook for a minute,once its cooked remove it from the pan and transfer it to a plate.Sprinkle a tbs of grated coconut and 2 tsp of sugar.

Roll it from one side as shown.

Serve it immediately

While pouring the batter the griddle should be hot and needs to cook in a medium flame.
Do the trial with the first appam accordingly adjust the consistency of the water.If the batter is too thin or thick the appam won't comes out nice.
For this appam usually white sugar is only used but as I don't have white sugar used the brown sugar.
Wipe the pan with oil every time before pouring the batter.
I trimmed the edges of appam to fit into the plate.