Aapam is one of the authentic breakfast of south Indian homes. This tastes so good that it melts into your mouth with its heavenly taste. The preparation of batter is also so easy. I used to prepare it for weekends always to enjoy the taste. Make this heavenly dish and enjoy with your family.
YIELD –12 – 15 Aapams
Idli rice – 2 cups
Raw Rice – 2 cups
Urad dhal- 1/2 cup
Sago – 1/2 cup
Fenugreek seeds – 1/2 tsp.
Fruit salt or Eno – 1 tsp.
Salt as per taste
Wash and soak Idli rice, Raw rice, fenugreek seeds and urad dhall for minimum 1/2 an hour.
Drain and discard the water from the soaked rice.
In a mixer grinder dry grind the sago into a fine powder first.
Add the drained soaked rice mixture to this with little water (about a cup) and grind it again to a little coarse batter with salt as required.
Ferment it overnight.
In the morning add eno salt and use after a hour. (This step is optional).
Add water as required to make a good liquid batter that can spread well.
Pour about a large laddle of appam flour in a greased aapam pan (If it is not non stick. If it is non stick greasing will not be required)
Rotate the aapam pan in circular pattern to spread out the batter until the edges to make the aapam take the shape of the aapam pan.
Close the aapam pan with a lid and cook over medium heat until it is cooked well.