AAPPAM

INGREDIENTS

RAW RICE                                -1 CUP
PARBOILED RICE                    -1 CUP                                     
GRATED COCONUT                -1 CUP
BICARBONATE OF SODA      -1/2 TEASPOON
SALT TO TASTE


METHOD

HOW THE PREPARE THE BATTER FOR AAPPAM


1.SOAK THE RICE TOGETHER FOR 5-6 HOURS.
2.DRAIN .WASH.
3.GRIND TOGETHER WITH THE GRATED COCONUT TILL YOU GET A FINE PASTE OF BATTER CONSISTENCY.
4.ADD SALT TO TASTE. LET IT FERMENT OVERNIGHT OR FOR 6 HOURS.
THE BATTER IS NOW READY FOR USE.


HOW  TO MAKE THE AAPPAM

1.DISSOLVE THE BICARBONATE OF SODA IN A CUP OF WATER.ADD TO THE BATTER.
2 STIR WELL AND SET ASIDE FOR 10 -15 MINUTES.
3.HEAT A AAPPA CHATTI OR A KADAI  OR A WOK (I PREFER A NONSTICK ONE)
4.POUR A LADLE FULL OF THE BATTER INTO THE KADAI.
5.SWIRL THE KADAI SO AS TO SPREAD THE BATTER TO A ROUND THAT IS HHEAVY IN THE CENTER AND THIN IN THE OUTER EDGE.
6.COOK COVERED FOR 30-40 SECONDS OR TILL DONE.
7.SLIP IT ON TO YOUR SERVING DISH .

#SERVE WITH SPICY TOMATO CHUTNEY OR VEGETABLE STEW.

#THIS DISH IS AN ALL TIME FAVORITE IN KERALA,TAMIL NADU AND SRI LANKA TOO.