One of my cousins gifted me a set of useful kitchen cookware for my wedding and I took them with me to Kuwait when I moved here. Aapam kadai was one in the set. I made aapams only once in the past two years and that too because a friend here gave me a pack of ready-made aapam mix and I had to use it before it’s expiry date. We recently moved to a new flat and the aapam kadai fell in my sight again while unpacking! I decided to make them again but from ground batter like my mother. Here is the recipe for the aapam batter –
What you need
- Raw rice – 1 cup
- Idly rice – 1/2 cup
- Urad dhal – 2 tablespoons
- Fenugreek seeds – 1 teaspoon
- Freshly grated coconut – 1/2 cup tightly packed
- Wash and soak all the ingredients except grated coconut and salt for 2 hours.
- Grind in a mixie or grinder along with coconut, water and required salt to a smooth batter.
- The batter should be smoother than the regular idli/dosai batter.
- Leave the batter to ferment overnight. If you are planning to make aapam for breakfast, grind the batter by previous day evening and leave it on the kitchen counter to ferment.
- The aapam batter need not completely ferment like idli/dosai batter and have a strong sour taste. If it has slightly risen, it should be okay to make aapam.
- The batter should be a little runny and thin, so add required water before making aapam.
- Heat the aapam kadai, pour a ladle full of batter at the center of the kadai and swirl it so that the batter spreads on the sides of the kadai.
- Cover and cook and until done.
- Serve hot.
Aapam is best had with vegetable stew or kadala curry (black channa curry cooked in a coconut based masala) or thenga paal (coconut milk extracted from fresh coconut seasoned with cardamom powder and sugar).
My kadala curry recipe is from kannammacooks.com