Aapam

Ingredients:
makes 10 appams

Par-boiled Rice - 1 cup
Raw Rice - 1 cup
Aval (Poha) - 1/4 cup
Urad Dhal - 1/4 cup
Methi (fenugreek) seeds - 1 tsp
Coconut Milk - 1/4 cup (Optional)
Salt - to taste
Baking Soda - 2 pinches

Method:


1)Soak the rice, aval, dhal and fenugreek seeds together for a minimum of 4 hrs .

2) Grind it well like dosa batter

3) Add required salt and allow to ferment for atleast 6 hrs.

4) When ready to make aapams, add baking soda and coconut milk diluted with some water and mix well to a consistency of thin dosa batter .

5) Heat an aapam pan (I have a non-stick one and it makes life so much easier and requires no oil at all). Pour about 2 scoops of the batter and swirl the aapam pan in a clockwise manner so the batter spreads to the edges of the pan. If the pan is hot enough, the batter will coat well along the sides of the pan. The middle of the aapam is usually thicker and spongy while the edges are thin and crispy.

6) Cover and let cook on a medium to med-high flame until the middle portion is done. Remove from pan. (Aapams are not flipped over like dosa).

7) Serve with sweetened coconut milk , egg curry, Vegetable/ chicken stew.