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

aapam-2aapam-3 aapam-4


  • 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

Onion(big)                                                   1

Tomato                                                          2

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.


Very tasty kadalai for aapam is ready.


One thought on “AAPAM-KADALAI

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