Type: Savoury
Cuisine: Kerala cuisine
Preparation Time: 20 minutes
Servings: 24 aapams
Ingredients
- 2 cups raw rice
- 2 cups fresh grated coconut
- salt to taste
- 1/4 tsp baking soda (optional)
- 1 tbsp powdered sugar
- oil
Instructions
- Wash and soak the raw rice in a deep bowl with sufficient water for 2-3 hours. Drain.
- Combine the soaked rice, grated coconut and water in a mixer and blend till it is fine.
- Pour into a deep bowl, add salt and mix well. Cover it.
- Leave it overnight in a warm place. If there is no warm area, place it on a blanket and cover also with a blanket.
- Next day, check the consistency of the batter (it should be a little more runny than dosa batter). Add more water as required, add sugar and mix well.
- Heat the aapachatti (a special type of pan with lid) and grease lightly with oil.
- Pour a ladle of batter into it and swirl the chatti around so that a thin layer is formed.
- Cover with a lid and cook on medum flame.
- There will be a fluffy part in the center. Check whether this is cooked. Poke with a needle or a knife and check.
- The aapam is ready when the edges turn golden and crisp.
- Do not flip the aapam
- Repeat from steps 7 to 9 till the batter is over.
- Serve it hot.
Notes
- This is normally served with a coconut stew or spicy chickpeas (kadala) curry.
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