This is a repost from my first blog post which was long long ago.Rethinking, it is actually not so long ago.Its just that I took a short break soon after my blog start ..crazy me !!!!
The reason for the repost being the combo event by Pari
Coming to the combo-Aapam and Coconut milk,isnt that a lovely one?. Infact I'm going to make that tonight :D
- 1 cup of boiled rice
- 1 cup of raw rice
- 1 cup of grated coconut(Can be replaced by shredded coconut)
- 1tsp of urad dal
- 1tsp of fenugreek seeds(vendhayam)
- Crystal Salt
- Baking soda(Soda uppu)
- Soak all the ingredients with the grated coconut for nearly 4-5 hours.
- Grind the mixture to a nearly smooth batter,little bit coarse is fine.
- The consistency should be between idli and dosa batter.
- Add the salt and keep it for fermentation.
- After the batter is fermented , this could take overnight, add the baking soda and mix thoroughly.
- Take the appam pan , grease it with oil using a paper towel or cloth and pour the batter.
- Spread it such that it is thin in the edges and thicker in the middle.
- Keep in medium flame and cover the lid.
- After a few minutes open it once and check if the sides are roasted.
- Once the sides are roasted and the center portion is cooked your aapam is ready !
- 1/2 coconut
- jaggery or sugar to taste(I used jaggery)
Grate the coconut and add it to the blender/mixie with little water.
- Mash it well,take out and extract the juice.
- Put in the smashed coconut again into the blender with water and extract the juice again.
- Repeat this process 2 times to get the coconut milk.
- Take the required amount of jaggery and smash it into fine powder.
- Add this to the coconut milk and mix well until all lumps are gone.
- If you are using sugar you can add just like adding sugar to any milk.
- Finally peel cardamon and add it to the mixture.
- If your batter is thin you will not be able to get proper aapams.