Aapam is a great favourite for many not only in Kerala but all over the country. This is a great way of having a crispy, lacy , soft textured dosa like dish.
There are so many combinations for making aapam,. I have followed the one which came with a recipe booklet from my Grinder.
I have done it many times and this is a great recipe, as it uses no soda, no yeast .
I have also skipped adding coconut milk or ground coconut to batter , to limit the use of coconut.
I coudnt see any difference in taste, the aroma from coconut was missing but we do not mind it. So for those who wish to add coconut, add 1/2 cup of coconut milk powder to the batter or add fresh coconut along with other ingredients while grinding.
1 cup raw rice
1 cup boiled rice
1/4 cup black gram dal ( udad )
Salt to taste
Soak both rice and dal together for 5 hours
Grind to a very smooth batter.
The batter should be slightly thinner than dosa batter.
Take 2 tbsp of the batter , add 1/2 cup of water to it .
Now cook this mixture on a very low flame stirring all the time to make a kanji ( thick shiny porridge lime consistency ) there should be no lumps .
Remove from flame and let cool completely.
Add this pasty mixture slightly diluted to the ground batter.
Mix well and keep the vessel with batter covered.
Let it ferment overnight as we do for idly batter.
Next morning , add salt, stir mixture gently. There will be bubbles on batter showing fermentation.
Normally traditional Aaapam is made on cast iron skillet, but we need not mess around.Thanks to Nonstick aapam pans or even a deep kadai will do.
Take an aapam pan or any deep nonstick kadai . Grease lightly, wipe well.
Heat the pan on a medium , drop a ladleful of aapam batter in the middle, now with both hands , rotate the pan making quick swirls coating sides of pan with batter.
There will be a thin lacy edge around the pan and the middle of the pan will have a soft thick centre . Add very little oil around the edges to get a crispy brown effect
Cover and cook on a medium heat till done.
Ease out of the pan gently.
Serve with coconut milk sweetened with sugar.
I like to serve with a mixed veg kurma with coconut milk or cream .
Also love to have it with chutneys and sambar . Something we cannot do without . 🙂
Dilute the 2 tbsp of batter to make a kanji/porridge.
The kanji after cooking..