- Submitted by Raji Ramakrishnan on 4th Apr 2015
(Aapam with no coconut, Diet Aapam)
Aapam is a part of the south Indian state of Kerala cuisine. It is also famous in Tamilnadu. It is made for breakfast and served with kadala curry (black chana curry), potato stew, beef stew or chicken stew. During my recent visit to vaazhachal near Chalakudi, we happened to have this delicious breakfast.
Aapam is basically made with rice, coconut, little bit of yeast, salt and sugar. You can see the recipe here. However due to diet restrictions I have skipped the coconut. Instead of coconut, here I have used poha i.e. aval or pressed rice.
Let us learn today how to make this lovely aapam.
- Raw Rice - 1 cup
- Poha/aval/pressed rice - 1/2 cup
- Salt - 1/2 tsp
- Sugar - 1 tsp
- Yeast - 1/2 tbsp
- Soak the rice for 5-6 hours along with the poha.
- Grind it to a smooth paste. The batter should be of dosa batter consistency.
- Add little lukewarm water in the yeast to activate it.
- Once the yeast foams up, add it to the batter and keep for fermentation overnight.After this step, you can make the aapams immediately or refrigerate the batter.
- About 1/2 an hour before making the aapams, mix in the sugar and salt.
- Take a non stick kadai, smear with little oil and wipe with a paper napkin.
- Add one or two laddle of batter in it and twist the kadai in a cirucular motion as shown in the video.
- Cover and cook for one minute. Just check if the middle portion is cooked completely. After it is cooked, you can remove it.
This measurement makes around 9-10 aapams.
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