Tuesday, March 23, 2010


Aapam is a popular breakfast dish in Kerala and is served with coconut milk and sugar or with a spicy curry like kadala curry or ishtu.
For those who are not familiar with it, aapam is made of fermented rice+dal batter. It is made in a special pan called an aapachatti. An aapachatti or aapam pan is a shallow round pan with a handle on either side. It usually comes with a lid. If you don't have an aapachatti, use a thick bottomed small kadai and a lid that will cover it completely. Cast iron pans were once common but these have now been almost completely replaced by non-stick pans which make things a lot easier.

What you need:
Raw rice - 1 cup
Parboiled rice - 1 cup
Coconut water - from 1 medium sized coconut
Urad dal - a handful
Fenugreek seeds - 1 tsp
Salt - to taste

Wash the rice and dal well and then soak it along with the fenugreek seeds for 6-8 hours in plenty of water. Drain the water. Add coconut water and salt and grind to a smooth batter. Let it ferment overnight.

To make aapam
If you are using a cast iron pan/kadai, grease it with some oil.
Pour a ladleful of batter in the centre of the pan and then, holding the handles on either side of the pan, swirl the batter around so that it spreads into a circle that is thick and spongy in the middle and thin at the edges. Lower the flame. Cover it with the lid and let it cook until the edges start leaving the sides of the pan and become slightly brown.
Slowly ease the aapam out of the pan.
Serve hot with kadala curry.

Note :
Some people use yeast/toddy and coconut milk instead of coconut water. I find that coconut water gives me the best results and the aapam smells much better.
Leftover rice, if you have any, can be added while grinding the batter for softer aapams.

This is my entry to JFI-Breakfast which is being hosted by Suma for Indira and to Priya's Pancakes event.


SathyaSridhar said...

Wooow,,Aappam enakku rombha pidicha tiffin item athuvum aappam um kadala curry rombha nalla combination poenga,,,photo va parthalae echil oooruthu,,, enakku thengai chutney oedayum rombha pidikkum,, thanks for sharing dear,,take care n keep smiling

SathyaSridhar said...

Hai!! dear ,,thanks for ur lovely comment,,regarding ur question about my header,, even me dont know my hubby only deigned that i will ask my hubby and will send you that,,

Nithu Bala said...

Great combo..delicious..

Trendsetters said...

love appam fluffy

Suma Gandlur said...

White bliss, that's what I think when blogger friends post about appams. Thanks for the delicious entry.
I have to hurry and test how that kadala curry tastes with those appams.

Panchpakwan said...

first time got very nice space...Aapam looks fab!

Sumi said...

I make this version of Appam aften, but dont add coconut time will try with that.BTW , I have also posted the other way of making Appam..same pinch

Renu said...

you didnt tell me about puttu?

Jayashree said...

Renu, I will post puttu soon.

Hema said...

Thanks for the recipe Jayashree. Have been pushing myself to make some...will do so soon:)

sra said...

Idli with frill, was how an aapam was described to me!

Chitra said...

Wow looks amazing. There was a special on PBS - a new series from Gourmet magazine where they showed a chef cooked aapaam. So awesome that more people will be learning about this food:)