Aapam is the authentic cuisine of Kerala. Here is a simple recipe with no compromise in taste. Vegetable stew or Kadalai Curry is the best combination for this. In the original recipe, we add coconut milk to the batter. I tried doing this without coconut and added Poha (Aval) and 2 slices of Bread instead of coconut milk. It turned out very well. I started making this regularly nowadays without coconut milk. Try this easy version of Aapam.
Ingredients for making Aapam:
- Parboiled rice 1 cup / Puzhungal arisis
- Raw rice 1 cup / pachai arisi
- Poha 1/2 cup / Aval / Beaten rice flakes
- Bread slices 3 slices
- Fenugreek 1 tea spoon
- Urad dhal 1 table spoon
- Salt to taste
Method for making Aapam:
Wash and soak the Rice, Dal and fenugreek together for 3 hours and grind in a mixie or wet grinder. While grinding, wash and add the poha and cut the brown edges of the bread slices and add.
Grind to fine smooth paste .
Allow the batter to ferment for 8 hours.
The batter should be thinner or lighter than the regular Dosa batter. Before making Aapam, add 2 tea spoons of sugar and required salt to the batter.
Take the pan meant for making Aapam.
Grease it with oil and add a ladle of batter.
Take the pan in the hand and swirl it round so that the batter spreads out over the pan.
It must be thin and crispy in the edges and spongy in the center.
Close it with a lid and wait for 2 minutes.
The flame should be in medium always. No need to flip the Aapam and cook again. Take it out and serve.
Since Poha, Sugar and Bread are added, No need to add extra yeast or baking soda.