Aapam is a breakfast/dinner staple in my town. The good thing about this dish is that it can pair well with any side dish sweet or savory. Most commonly it is used with coconut milk and sugar, along with a mashed banana, or chicken/meat/fish/egg curries as well for vegetable stew or potato based gravies. Another interesting side dish to go with it is maasi (dried fish) sambal (like thoku).
A favorite in my house is aapam with chicken malaai karahi.
2 Cups Raw/Basmati/Long grain rice
3 Tablespoon Cooked rice
1 Cup Grated Coconut
1/2 Tsp Baking/Cooking Soda
Water
Salt
METHOD:
Clean and soak the rice along with cooked rice in water for atleast 2 hours. Then grind along with the grated coconut in a mixer/ grinder to a smooth batter. You can add about a cup of water while grinding. The batter shouldn't be too thick or thin.
To this add about a teaspoon of salt, mix well and keep in a warm place to ferment for about 6 to 8 hours. Depending on the weather this might even happen in two hours.
Once fermented you can refrigerate or use immediately. When you are ready to use add the cooking soda and mix well.
Heat a slightly shallow pan with a lid over medium high heat. Pour a laddleful of batter swirl around the pan and cook with the lid on. This might take two to three minutes to cook soft and smooth in the center with crispy sides.
P.S: Actually you can add a ladleful of dosa batter to the aapam batter to get a bit more soft center.
Alternately if you do not have cooked rice you can add 1/2 teaspoon fenugreek seeds and 2 teaspoons urud dal while soaking the rice.
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