Ingredients:

• For making aapam:
• 1 cup – boiled Rice
• 1 cup – raw Rice
• 1/4 cup – Urad Dal
• 1/2 tsp – Fenugreek seeds
• Salt to taste
• For making Coconut milk:
• 1/2 cup – grated Coconut
• Sugar to taste
• 2 pinches – Cardamom powder.

Method:

1. To make coconut milk:
2. Grind the grated coconut into a paste in a blender with a little water.
3. Squeeze out the milk and sieve it through a strainer.
4. Add a pinch of cardamom and sugar to taste, and stir.
5. To make aapam:
6. Soak together raw rice, boiled rice, urad dal, fenugreek seeds, for about 2.5 hours.
7. Then grind it to a fine smooth paste using a blender.
8. Save 3 tsps batter add 200 ml of water and keep in the fridge.
9. Store the aapam batter in a vessel to ferment for 20 hours.
10. After 20 hours, before making aapam, heat the batter stored in the fridge into a porridge and add this directly to the fermented batter.
11. Heat an aapam kadai and wipe it with a cloth dipped in oil and pour a ladleful of batter into the pan.
12. Lift the pan from the fire and tilt it in circular motion, so that the batter coats well in the sides, the centre part must be thicker than the sides.
13. Cover it with a lid, and allow it to cook on a medium flame for about 2 to 3 minutes.
14. Do not turn it.
15. Open the lid, and take the appam when done.
16. Recipe courtesy: Pachanti