Aapam with thengaipal

Recipe by
Total Time:
1 day
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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

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