Friday, August 20, 2010



Raw rice or  ( Masoori rice) ------1 cup
Partial boiled rice or (Idli rice)---- 1 cup
Urad dal --------------------------------3/4 cup
Fenugreek seeds---------------------1/4 tsp
Baking powder----------------------- 1/2 tsp for softness
Sugar ---------------------------------- 1tsp (optional)
Coconut water of one coconut
Salt as needed.
water as needed.

  1. Soak rice, urad dal and fenugrrek seeds in water for 4 hrs.
  2. Ferment the coconut water for overnight or more (depending on the climate) till it becomes slightly thick.
  3. Grind rice , urad dal, fenugreek seeds using fermented coconut water . After adding all coconut water you may add needed water for grinding.The batter should be of medium consistency ie, not too thick as idli batter or not too thin as dosa batter. Transfer the batter to a vessel.  Add a tsp of baking powder and mix it.
  4. Keep the batter overnight.
  5. Add needed salt. Its better to add salt after the batter is fermented, as adding salt will slow down the fermentation.
  6. Aapam is made in a deep bottomed vessel ( aapam vessel). You can make in a tava or pan also if you don't have one.
  7. Medium heat the vessel and apply little oil so that it won't stick & then pour the batter and tilt it around slowly and spread the batter all around.
  8. Cover it with a lid.
  9. The corners should be thin & crispy while the center is soft & thick.
  10. You can take it out once holes are formed & is cooked perfectly.
Other Aapam making methods:
  • Aapam is also made using coconut milk or grated coconut instead of coconut water.
  •  Yeast is also used instead of Urad dal .
  •  Also other method is by adding kurukku to the batter at the end.For making Kurukku, take a tbsp of batter and add little water to it & then keep it in a medium heat stove and keep stirring till it becomes a smooth paste. The kurukku is then poured back to the batter once its fully cooled down.
I am sending this to "Food palette Series"


  1. instead of making kurukku u can add boiled rice of about 3 table spoon while grinding. This is by Hemammayi and sunitha chechi

  2. Thanks alot Hemammayi and Sunitha chechi

  3. thank you for sending looks delicious
    Soumya we make appam little different
    check it out


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