Aapam

Recipe marathon2# 25th day
Aapam is a south Indian delicacy, especially popular in Kerala & Tamilnadu. It goes well with kadalai curry, vadacurry & sothi. This dish seems like small bowl, the edges of this dish comes golden brown & in center it comes soft & spongy.

Raw rice -1 cup

Idli rice -1cup

Cooked rice -1/4 cup

Fenugreek –2 tbs

Urad dal -1 tbs

Coconut milk – less than ¼ cup (rice cooker cup)

Sugar – 3 tsp

Salt - as per taste

Soak raw rice, idli rice, fenugreek, urad dal, together for about 4 hours & grind it finely with cooked rice to a fine thick paste. Leave it to ferment for 15 hours. Here add sugar &coconut milk into the batter; make it like dosa batter consistency. Now take aapa kadai(wok) smear it by little oil, (If it is nonstick kadai, oil is not required) pour one ladle of batter in center, catching both the ears of kadai quickly & slowly just swirl it 2-3 time & close it with lid; after 2 minutes or till the edges turn golden color, take the aapam from kadai. Serve it hot with kadalai curry or sothi.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi

sending this to Rice mela by valli