Ingredients:
- Raw rice - 1 cup
- Idli rice - 1 cup
- Grated coconut - 1 cup
- Urad dhal - 1/4 cup
- Vendhayam (Fenugreek) - 1 tbsp
- Salt
Preparation:
Soak rice, urad dhal, vendhayam for 8 hours (overnight) and grind it into smooth batter along with grated coconut and a handful of cooked rice. Adding cooked rice will give softness to aapam. You may chose to add javarisi (sago) instead of cooked rice.
In an aapam kadai/pan, pour the batter and rotate the kadai in circular motion to make aapams. Tip: The batter should be of watery consistency and should not be thick like that of the one used for making idli/dosa.
Serve hot with coconut chutney/stew.
