Aappam,Kerala Special

Its 'Dosa festival' in 'Geeths Dawath' and I'm enjoying posting different varieties of dosa.Today's dosa is Aappam with a different version.I have tried various versions of Aappam and have posted 2 versions earlier.This time I adapted the recipe from 'Oggarane Dabbi',a Kannada cookery show by Chef Suchitra which was telecasted yesterday.
                                            Aappam is a popular Kerala cuisine.Whenever we visit Gods own country we make it a point to relish its delicacies.Aapam is a favourite at my place especially my son and myself love it to the core.I served it with the leftover egg curry and Andhra chicken roast  which made a great combination .It goes well with chutney too.Suchitra served with sweet coconut milk which we prepare with Shevai/string hoppers.



Ingredients:
Idli rice - 1 cup
Dosa rice -1 cup
Urad dal -1/4 cup
Grated coconut -1 cup
Beaten rice or cooked boiled /red rice -1 cup
Cooking soda -1/4 tsp
Salt - to taste
Sugar -2 tsp

Method:
  1. Soak both the rice and urad dal together for 5-6 hours.
  2. Soak poha for 5 minutes if you are using it.
  3. Wash the rice well and grind it with poha and grated coconut to a fine batter.
  4. Ferment it overnight or for 6-7 hours.
  5. Next morning adjust the consistency to a pouring consistency.
  6. Add salt to taste,sugar and cooking soda and beat the batter.
  7. Heat a Aappam kadai,pour a ladle of batter in the centre of the tawa.
  8. Hold the handle/ears of the tawa and turn it to a circular motion clockwise.
  9. Keep it on high flame for 3-4 seconds and lower the flame.
  10. Smear it with coconut oil and close the lid and cook the dosa.
  11. After few seconds,open the lid,higher the flame.
  12. The aapam will leave the sides and start to turn light brown.
  13. Transfer it to a plate and serve it hot.
  14. Beat the batter after every dosa and repeat the same procedure with the remaining batter.
  15. Goes well with stew also.








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