• 500 gms – raw Rice
• 1/2tsp to 3/4tsp – baking soda
• oil to smear the aapam kadai
- Wash and soak rice for 3 to 4 hours, put it in colander for half an hour to drain.
- Spread the rice on a clean cloth and let it dry in a cool spot for 15 minutes.
- Grind the rice in batches and sieve the flour till you get a very fine powder.
- Boil one liter of water in a kadai. Add 6 to 7 tbsp of prepared rice powder while stirring continuously ( to avoid lumps) )to form a thin batter and let it cool.
- Now add the remaining rice powder to the above batter. Add salt and leave it overnight to ferment.
- Next day, add the required amount of water to prepare a thin batter (A little thinner than dosa batter)
- Add baking soda, mix well and pour a big ladleful of batter on a thick bottomed greased khadai and rotate the khadai so that the batter will spread like dosa. The result will resemble the appam of Kerala.
- Serve with a mixture of fresh grated coconut with some sugar and milk or coconut chutney.
Recipe courtesy of Uma Devi Ramachandra