dear muthuraji , for aapam we need a normal kadai . We cant make it with a tawa because it makes flat dosas. For that too normal kadai u can grease as i have mentioned in my early post and the aapams ll come out nicely. Best of luck for best aapams.
@Muthuraji Aapa Chatti is best... No worries if you dont have this... But still a Deep Kadai will go... Its just you make round the batter in the Kadai and get it ready.. :clap
There are different varieties according to the state. I guess Tamilians make with adding urad dal. malayali's make with rice flour and yeast as this one of the most famous breakfast of Kerala. If you want to try the kerala version you will be getting instnt mixes of double horse, nirapara etc in nilgiri's, spencer's etc. here is my receipe. 500gms - raw rice quarter cup - rava coconut milk-1 cup yeast - half tsp sugar-1tsp salt- as per taste Soak raw rice for 5hrs and grind well. Boil 1cup of water along rava and when it raises switch off. Mix sugar in luke warm water and add yeast. leave it to rise for 15mins. Mix the rice batter, cooked rava, yeast and finally coconut milk and allow it to ferment for 5-6hrs. Once the batter raises you can prepare aapam. We call it palappam as we add milk. Alternatively you can add yeast to coconut water and store it in the fridge if you want to prepare the batter in a jiffy.
THANKS Friends.... Am gonna give it a try tomorrow. Hope it turns out well. Will let you know for sure... Just a small doubt again....Can the leftover appam batter be stored? Also, if my batter is ready in the morning, can I keep it in the fridge till dinner time???
Yeah!No problem!It is my favorite, though I prefer the typical Kerala version over the one with urad.. I hv hrd that toddy is also used in authentic Aappam ...
