Aapam

Ingredients:

2 cups Raw rice

8tbsp Urad dal

1/2 tsp fenugreek seeds

1 cup grated coconut

1/2 cup cooked rice

1tbsp curd/yogurt

1/2tsp Sugar

Salt

How to:

• In a bowl, soak rice, urad dal and fenugreek seeds for 4 hours.
• Grind them in mixer or grinder or blender along with coconut and cooked rice.
• Add sufficient water and make a fine paste.
• Transfer the batter into a container and add sugar, salt and yogurt.

• Now wash the grinder/blender with 2 cups water and pour it in a sauce pan.

• Cook the washed water in the stove, stirring continuously and switch off when it turns semi-solid like yogurt.

• Let it cool and mix it with the batter.
• Now place the container inside the convection oven overnight with oven light on and ferment it.
• Next morning, you can see small bubbles all over the batter that shows the batter is fermented well. It won't rise or doubles like dosa batter.

• Let it be little watery when compared with dosa batter.

• In a non-flat bottomed deep pan, pour a big spoonful of batter, lift the pan and tilt in a circular motion so that the corners are thin and center is thick.

• Add a tsp oil around and cook with lid closed. Cook on one side only, do not flip it.
• Also try this floral aapam by tilting the pan with batter in front and back, left and right, and cross up and down.

• Remove it from the pan and serve hot.

Wanna bite? Try this spongy Aapam today.