Ingredients

• For making aapam:
• 1 cup - boiled rice
• 1 cup - raw rice
• 1/4 cup - urad dal
• 1/2 tsp - fenugreek seeds
• Salt to taste
• For making coconut milk:
• 1/2 cup - grated coconut
• Sugar to taste
• 2 pinches - cardamom powder.

How to Make Aapam with thengaipal

• To make coconut milk:
• Grind the grated coconut into a paste in a blender with a little water.
• Squeeze out the milk and sieve it through a strainer.
• Add a pinch of cardamom and sugar to taste, and stir.
• To make aapam:
• Soak together raw rice, boiled rice, urad dal, fenugreek seeds, for about 2.5 hours.
• Then grind it to a fine smooth paste using a blender.
• Save 3 tsps batter add 200 ml of water and keep in the fridge.
• Store the aapam batter in a vessel to ferment for 20 hours.
• After 20 hours, before making aapam, heat the batter stored in the fridge into a porridge and add this directly to the fermented batter.
• Heat an aapam kadai and wipe it with a cloth dipped in oil and pour a ladleful of batter into the pan.
• Lift the pan from the fire and tilt it in circular motion, so that the batter coats well in the sides, the centre part must be thicker than the sides.
• Cover it with a lid, and allow it to cook on a medium flame for about 2 to 3 minutes.
• Do not turn it.
• Open the lid, and take the appam when done.
• Recipe courtesy: Pachanti