Aapam is similar to dosa, and made with raw rice, boiled rice, poha and coconut. The dish originated from Kerala, India and also eaten in Tamil Nadu as breakfast or dinner. Aapam taste very good with sweetened coconut milk or any side dish made with groundnut. Here is my recipe below for how to make it .Please try and enjoy making aapam !.
Preparation Time : 30 minutes (not including soaking time)
Serves: 14-15 no.s
INGREDIENTS:
Basmati Rice or any raw rice - 2 cup
Parboiled or boiled or idly rice - 1 cup
Poha(aval or flattened rice ) - a fistful
Fenugreek seeds - 1 teaspoon
Coconut powder or fresh coconut - 1/2 cup
Quick rise dry yeast - 1/4 teaspoon
Sugar - 1.5 teaspoon
Salt - as required
METHOD:
1. Wash rice 2 to 3 times and soak rice and fenugreek seeds separately for 5 to 6 hours.
2. Wash poha and drain the water . No need to soak the poha.
3. In a large bowl, take 1/4 teaspoon of quick rise dry yeast. Add 1/4 cup of warm water and 1.5 teaspoon of sugar. Sugar helps in activating the yeast.
4. Now drain water from the soaked rice and fenugreek seeds. Grind rice, fenugreek seeds, poha, coconut . When grinding, do not add more water initially. Add little by little , as it take time for rice to grind smoothly. Now pour the batter in the bowl in which you have activated yeast. Mix the batter well with the yeast and allow it to ferment for 7 to 8 hours.
5. After fermentation, the batter raises up well. Now add water and mix well. The batter should be in flowing consistency as below.
6. Now take aapam pan, and once it is hot, pour some batter and rotate it well, so the batter touches all the sides.
7. Keep the flame in medium, cover the lid and cook for 2 to 3 minutes.
8. Once cooked, you can see pores on the top of aapam. No need to flip the aapam. Serve with coconut milk.
Preparation Time : 30 minutes (not including soaking time)
Serves: 14-15 no.s
INGREDIENTS:
Basmati Rice or any raw rice - 2 cup
Parboiled or boiled or idly rice - 1 cup
Poha(aval or flattened rice ) - a fistful
Fenugreek seeds - 1 teaspoon
Coconut powder or fresh coconut - 1/2 cup
Quick rise dry yeast - 1/4 teaspoon
Sugar - 1.5 teaspoon
Salt - as required
METHOD:
1. Wash rice 2 to 3 times and soak rice and fenugreek seeds separately for 5 to 6 hours.
2. Wash poha and drain the water . No need to soak the poha.
3. In a large bowl, take 1/4 teaspoon of quick rise dry yeast. Add 1/4 cup of warm water and 1.5 teaspoon of sugar. Sugar helps in activating the yeast.
4. Now drain water from the soaked rice and fenugreek seeds. Grind rice, fenugreek seeds, poha, coconut . When grinding, do not add more water initially. Add little by little , as it take time for rice to grind smoothly. Now pour the batter in the bowl in which you have activated yeast. Mix the batter well with the yeast and allow it to ferment for 7 to 8 hours.
5. After fermentation, the batter raises up well. Now add water and mix well. The batter should be in flowing consistency as below.
6. Now take aapam pan, and once it is hot, pour some batter and rotate it well, so the batter touches all the sides.
8. Once cooked, you can see pores on the top of aapam. No need to flip the aapam. Serve with coconut milk.
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