• Preethi C.Vijay

Aapam/No yeast Aapam

Soft spongy lacy pancakes made in Aapa chatti (aapam pan) traditionally, this Aapam recipe is my foolproof recipe and i vouch for it. This tastes extremely delicious, there is no yeast added, no baking soda, no poha and no coconut ground in the batter. But still this aapam turns out to be the most perfect one, with the spongy soft center and crispy, lacy towards the edges.




The main secret ingredient of this recipe is cooked rice, preferably the left over rice, which cold and soft.

  • The cooked rice aids in fermentation of the aapam, which gives it an unique flavor and also makes the pancakes super spongy.

  • The rice and urad dal should be soaked for a minimum of three hours. Grinding the batter in grinder in recommended, but still mixie works well too when ground in batches.

  • The batter has to be ground smooth, with no traces of rice or dal seen.

  • While fermenting the batter, make sure the batter is on little flowing consistency than the dosa batter.

  • The batter should ferment for atleast 6 to 8 hours.

  • Do not mix the batter too much before making the aapam and break down the fermentation process. Mix it a little so that the batter combines well and that is enough.

  • Make sure the batter is on a flowing consistency and not thick like a idli batter. Flowing consistency of the batter helps in swirling the batter to a proper shape.



Ingredients

Idli rice/Par boiled rice 2 cups

Raw rice/Sona masoori rice 2 cups

Urad dal 1/2 cup

Fenugreek 1 teaspoon

Cooked rice 1 1/2 cups (leftover rice)


How to Start?


Start by soaking the rice and dal together. Measure rice, urad dal and fenugreek. Wash it for at least 3 times, until the water turns out clean. Soak them together for a minimum of 3 hours.


After 3 hours drain the water, and grind the soaked rice, urad dal, fenugreek mixture into a smooth batter by adding required water. If grinding in mixie, add in batches and grind into a smooth batter.


Once the batter turns out smooth, transfer the batter to a wide vessel. Now grind the cooked rice into a smooth paste, adding required water. Add this cooked rice paste into the ground rice batter and mix well, ensuring they both get mixed well thoroughly.


Add salt to the batter and mix well. If required add water and make the batter little thin than the dosa batter consistency. Leave it on the counter and let it ferment for 8 hours or more depending upon the climate in your place.



After 8 hours, the batter would have fermented well and risen. Mix it gently. Do not over beat the batter. Check the consistency of the batter and add water if required.


Heat a aapam pan on the stove. Once the aapam pan gets hot, add two ladle full of batter on the center of the pan, and start swirling the batter holding the sides of the aapam pan, so that the batter coats well on all side. Close it with a lid and cook on medium flame until the aapam turns out crispy and brown towards the edges, and well cooked on the middle.


Serve aapam with coconut milk or kadalai curry.






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