Step 1

To a blender jar, add buckwheat flour, egg, water and salt.

Step 2

Puree to a smooth batter.

Step 3

Pour the batter into a bowl, add baking soda and combine well.

Step 4

If the batter is too thick, add some water to slightly thin it down.

Step 5

I made this in an appam pan which is available at Indian stores.

Step 6

If you don't have appam pan, you could use a small non-stick pan.

Step 7

Place the pan over medium high heat.

Step 8

Let the pan turn hot.

Step 9

Grease the pan with oil.

Step 10

Pour 1 large spoonful of batter onto the pan.

Step 11

Swirl the pan, let the batter spread onto the sides.

Step 12

If the batter is too thick it won't spread evenly, add water accordingly to thin it down.

Step 13

Cover with a lid and cook for a few minutes. You can see pretty small holes forming on the appam.

Step 14

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.

Step 15

Don't overcook the appam, it would turn too crispy.

Step 16

Serve warm along with your favorite curries: chicken, mutton, fish moilee or any veggie curries.