Makes - 12 - 15
Ingredients Required:
Raw Rice - 1 1/2 Cups
Urad Dhal - 4 tblspn
Salt as required
Poha/Aval - 1/4 Cup
Baking Soda - 1 tsp
Fenugreek Seeds - 1/8 tsp
How to make?
Soak the rice, poha, urad dhal and fenugreek seeds in water for 6 hours.
Grind them together to a batter by adding little water.
Allow to ferment over night.
Add salt and baking soda just before making and give a good mix.
Let the batter be little thin like the dosa batter consistency.
Heat a non stick kadai on medium heat.
When the kadai is heated up, turn the heat to low.
Pour 1 and half ladle of batter in the center of the kadai.
Hold the handle of the pan, and rotate the kadai in circular motion.
Make sure the bottom has some excess batter, so this will give the aapam thin edges and a slightly thick center.
Drizzle few drops of oil on the sides. Make the heat to medium, close the kadai and let it cook for a minute or two.
Open the lid to see if the edges have become light brown, if not allow to cook for some more time.
Once the aapam is cooked, take a pair of tongs and gently free the edges of the aapam, and slowly pull the aapam. Since we are using non stick kadai, the aapam would not stick to the pan and would easily come.
Do the same for the rest of the batter.
Traditionally it is served with coconut milk. But we like it best with Vegetable Stew or Kurma.
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