Aapam | Rice with coconut pancake

Aapam is a traditional recipe in Kerala. I learned this aapam from my sister. Aapam is different from other regular pancake, soft inside and crispier outside. They make different versions with or without yeast. Try this simple version of aapam. It can be served with plain coconut milk and sugar, sodhi or vada curry.

Ingredients:

• Raw rice - 3 cups
• Urad dal - 1 tbsp
• Fenugreek seeds - 1 tsp
• Cooked rice - 1/2 cup
• Grated coconut - 1 cup
• Sugar - 2 tsp
• Baking soda - 1/4 tsp
• Salt - as per taste

Method:

Soak both rice, urad dal and fenugreek seeds in a bowl with plenty of water for 4 hours. Remove the water. Using a blender grind the rice to a smooth paste using 1/2 cup or a cup of water. Then add the cooked rice, salt and grated coconut and grind to mix together to form a nice smooth consistency. Ferment the batter for overnite or 8 hours.

While preparing aapam, add baking soda and sugar and mix well. If need add water to a pouring consistency (pancake consistency).

In a small wok, apply some oil and leave it for 2 hours or so. This helps the appam without sticking in wok. If it is a separate aapam pan, skip this.

Pour a ladle full (say 1/4 cup) of batter  in a hot wok or appam pan and swirl it immediately. A thin later of the batter sticks to the sides of the pan and a small pool of batter in the middle. Add 1/4 tsp of oil on the sides and cover the pan in simmer and remove it.

Note:

• If you don't have wok or aapam pan, you can prepare with any skillet. 
• Sugar can be drizzled on top, the kids will love it.
• Instead of raw rice basmati rice can be used too.