Ingredients

• 1 cup - raw rice
• 1 cup - idly rice or par boiled rice
• 1/4 tsp - asafoetida
• 3/4 cup - coconut
• 2 pinches - baking soda
• Salt

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