Name: Aapam recipe by Priyadharshini Selvam at BetterButter
Prep time: 600 min
Cook time: 3 min
Total time: 603 min
Yield: 10
Ingredients: To soak and grind:; Raw rice - 1 & 1/2 cup; Idly rice - 1 & 1/2 cup; Urad dal(whole) - 1/8 cup; Fenugreek seeds/vendhayam - 1 tbsp; Cooked rice or Poha/aval - 1/4 cup; Other ingredients:; Salt - As needed; Cooking soda - 1 generous pinch; Butter - as needed

Ingredients Serving: 10

To soak and grind:
Raw rice - 1 & 1/2 cup
Idly rice - 1 & 1/2 cup
Urad dal(whole) - 1/8 cup
Fenugreek seeds/vendhayam - 1 tbsp
Cooked rice or Poha/aval - 1/4 cup
Other ingredients:
Salt - As needed
Cooking soda - 1 generous pinch
Butter - as needed

Instructions

soak and grind everything together. But make sure it is ground really smooth.
Mix salt and keep for fermentation overnight.
Batter should be little bit watery than idly batter(just pouring consistency) and should not be heavy,should be light. So take required amount of batter, add water or coconut milk to dilute it.
Before you decide to make aapam,add the cooking soda and stir well.
Heat a heavy bottomed kadai and pour 1 1/2 laddle of batter.
Just spread in the sides of the pan like we spread dosa,leaving little batter still in the middle( I find this method easier and quicker). This will give you thin edges,just like if we rotate the pan.
If you are convenient in rotating the pan,then hold the two sides of the pan and rotate in a circular motion to get a thin edge. If you use oil just drizzle a few drops after u make the aapam,if you do so before then batter will not spread evenly
Cook covered in a medium low flame and serve hot with your choice of side dish.

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