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1 cup - raw
1 cup - idly
or par boiled
1/4 tsp -
3/4 cup -
2 pinches - baking soda
How to Make Kerala Aapam
Soak both rice for 2 hours. Grind it along with coconut and asafoetida by adding some water (less than 1 cup). The batter should be of dosa batter consistency.
Once the batter becomes smooth and creamy (takes at least 15 to 20 minutes in the grinder), add salt and baking soda.
Run the grinder for 2 more minutes.
Heat a deep curved pan.
Add a few drops of ghee or oil.
Pour 1 or 2 ladles of batter in the centre.
You can either swirl the pan so that it is coated with the batter or spread the batter just like you would spread for dosa in a circular fashion.
Add a drop of oil around the edges.
Close the lid.
Simmer and cook on one side till it is done (approximately 5 minutes).
You don't have to flip it around.
Serve with any chutney or kurma.
Recipe courtesy: Indian Vegetarian Kitchen
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.