Aapam is one of the dishes I liked better when made by my mom especially during the weekends. When eaten with coconut milk.... Wow! it taste superb....
Aapam has a thick spongy center and a thin dosai-like edge. It is normally made using a special pan "Aappa kadai".
- Raw rice - 1 cup
- Parboiled rice - 1 cup
- Urad dal - 1/4 cup
- Fenugreek seeds - 2 tbsp
- Cooked rice - 1 cup
- Coconut milk - 1/4 to 1/2 cup
- A pinch of aappa soda (Baking soda – optional)
For coconut milk:
- Fresh coconut chunks : 1 cup
- Water : 2 cups
- Sugar : 1/4 cup
- Cardamom : 3
Directions to cook :
- Soak the raw rice, idly rice and fenugreek seeds for 5-7 hours.
- Seperately soak the urad dal for atleast one hr.
- Grind the rice along with the cooked rice & dal seperately into a smooth paste.
- Then mix the rice and dal together and add a little salt and allow it to ferment (Just leave it overnight or 8 to 10 hrs should be good to ferment).
- Add & mix baking soda & 1/4 coconut milk (add the remaining if the batter is thick) in the batter before cooking.
- Heat a pan (aappa chatti) & pour one ladle of batter into the pan. Hold the two ends of pan and swing it in a circular motion to spread the batter around the pan.
- Close the lid. Keep it in low heat and leave it for few minutes. Take out the aappam once it becomes golden brown over the round edges and soft at the center.
Preparing coconut milk :
- Cut & grind the fresh coconut chunks nicely by adding the water in to it.
- Then filter the pulp either by thin muslin cloth or by using regular filter.
- Add the cardamom and sugar ( according to your sweet level ) into the coconut milk.
YUMMY! Aapam with coconut milk is ready to serve.