Aapams are traditionally from Kerala. The aapams were made using toddy to ferment them earlier. But now, we can use baking soda or yeast. The methods are different for both. Here I am using yeast to make the aapams. The aapams have a thin lacy texture on the outside and a soft spongy texture on the inner. This breakfast dish is served with stew, which can be vegetarian or non-vegetarian. However you have it, they taste delicious.
Raw rice – 2 cups
Grated coconut – ½ cup
Coconut milk – ½ cup
Salt – 1 tbsp
Sugar – 1 tsp
Yeast – ½ tsp
Clean and soak the raw rice in water for 3-4 hours.
Grind the rice with the coconut to a smooth paste. This should take approx. 25-30 mins. Keep pushing the batter down, so that all the coconut gets ground and does not stick to the sides.
Mix the yeast with warm water and sugar and leave for 10 mins.
Transfer the batter to a large bowl and add the yeast mixture and salt to the batter and mix well.
Leave the dough to ferment in a warm place for 10-12 hours(preferably overnight).
Mix the dough and add the coconut milk and again mix it in well.
To make aapams:
Ladle 1-2 spoonfuls of batter into the aapa chatty and swirl them in a circular way. The batter should be spread in a single layer to the ends of the chatty. Close the aapa chatty and cook the aapam for 3-4 mins. The appams are ready when the centre of the aapam is cooked.
Serve the aapams with vegetable stew, chicken stew, muttai curry or like in our house paya and coconut milk.