This is a good combination, well known in Kerala. Though I have seen my mom preparing aapam many times, somehow I got a chance and interest to make it only now. The non-stick kadai to make this aapam (see in pic ) is gifted by cousin sister, Sumathy and my thanks to her.
Raw rice 1 cup
Boiled rice 1 cup
Aval – beaten rice(poha) ¼ cup
Urad dal ¼ cup
Coconut or coconut milk ½ cup
Baking soda small pinch
Salt as required
- Soak rices, urad dal and aval for 5 hours and grind nicely and mix with salt. If you are using coconut, grind along with this.
- Allow to ferment for 8 to 10 hours. To it add, coconut milk and baking soda.
- Heat kadai, when it is medium hot, pour a big spoon of batter and rotate immediately to get as shown in pic.
- Close with lid.
- Since it is non-stick kadai, does not require oil (still it is your wish to use oil or not)
- Once done, take out and serve with kadalai.
Other suitable side dishes for this are:
Stew (already posted)
Vegetable kurma (already posted under recipes shared)
Black small channa 1 cup
Green chilly 4
Ginger small piece
Salt as required
Chilly powder 1 spoon
Dhania powder ½ spoon
Coconut cut pieces 2 tbsp
Curry leaf 1 strip
Coriander leaves as required
Mustard, cooking oil for tempering
Coconut oil 1 tbsp
- Soak channa overnight and pressure cook for 8 to 10 whistles.
- Heat oil in kadai, add onion, fry golden.
- Grind tomato, green chillies and ginger as a paste and add in kadai contents.
- Add cooked channa.
- Add salt, chilly powder, dhania powder & coriander leaves.
- Mix well and allow to boil for 5 minutes.
- Switch off burner , heat coconut oil in another kadai, add mustard, curry leaves, cut coconuts , fry golden and transfer to channa.