Aapam is another one of those unique south Indian breakfast dishes. It will come under the same family of “Dosas” except aapam will have a thick spongy center and thin and crispy edges. It’s usually made in a special “Aapam pan/Kadai”. You might find this in the breakfast section of a south Indian restaurant menu.
Aapam is my husband’s favorite breakfast of all time. He kept asking me to make this for a long time. But as with many other dishes, I thought this is hard to make. After my mother-in-law showed me once, I found out it isn’t that hard to make. You will find out why in a minute.
“Wish you all a Happy Independence Day”
- Parboiled Rice : 1cup
- Raw rice : 1 cup
- Urad dal : 1/4 cup
- Fenugreek seeds : 2 tsp
- Coconut Milk : 1 cup
- Salt : 1/4 tsp
- Baking soda : 1/4 tsp
For coconut milk:
- Fresh coconut chunks : 1 cup
- Water : 2 cups
- Sugar : 3 tbsp
- Cardamom : 3
Method of Preparation:
Preparing Batter :
- Soak the raw rice, parboiled rice and fenugreek seeds for 5-7 hours.
- Then soak the urad dal for two hours separately.
- After that grind the dal into a smooth paste and keep them aside.
- Now grind both the rice together into a smooth paste ( make sure it’s not coarse).
- 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).
- When its ready add a little baking soda into the batter, saltÂ and a half cup of coconut milk mix it well (The consistency of the batter should be thin not too thick )
- If you have an Aapam pan,Â pour a ladle of batter and just swirl it in clockwise direction (if you are right handed) so it spreads evenly around the pan.
- Then just close it with a lid and let it stand in simmer heat for 2 mins.
- After that remove the lid and scrape the sides of the kadai on all sides with a flat spatula. The Aappam comes out like a lacey cup with a slightly thick centerÂ with small holes around. (as seen in the pic)
- Now its ready to serve with coconut milk or kootu or even vegetable korma.
Preparing coconut milk:
- Cut the fresh coconut chunks into small pieces.
- And grind them nicely by adding little water in to it.
- When its done filter the pulp by thin muslin cloth or you can use regular filter.
- Take the remaining coconut pulp and grind them againÂ by addingÂ 1/2 cup ofÂ water.
- Repeat the step 3 again.
- And try to do this processÂ 3 to 4 times so that all the milk comes out of coconut.
- Now add 2 tsp of pressed cardamom and 3 tbsp sugar ( according to your sweet level ) into the coconut milk.
Serve hot aapam with coconut milk or Bottle gaurd kootu or any side-dish that you prefer
If you don’t have an aapam pan you can use the regular kadai or dosa pan but it comes out the best in a round bottomed pan.