Aapam is one of my favourite tiffen items and in my mom's house we used to prepare aapam and chicken/mutton gravy almost every sunday....But in my in-laws place its a rare dish :(...A few days back, one of my friends asked me for aapam receipe and that made me prepare aapam this sunday :)
Here goes the receipe for aapam...Follow this receipe for tasty spongy aapam....
INGREDIENTS
Parboiled rice-1 cup
Raw rice- 1 cup
urud dal-1/4 cup
sago pearls-1/4 cup
aapa soda/baking soda-1/4 teaspoon
methi seeds-1/2 spoon
Wash and soak the parboiled rice and raw rice seperately for 5-8 hours....urud dal and javarisi(sago) should be soaked only 45 minutes..now grind the urud dal/javarisi together add water little by little to this mixture and grind each time until it forms fluffy paste like of pouring consistency...now add the par boiled rice and raw rice seperately with methi seeds to a light coarse paste.mix all together with salt and allow to ferment...for beginners... the batter takes atleast 6 hours to ferment and much longer depending upon the place you are......
Aapam goes well with vegetable kuruma, chicken/mutton gravy and coconut milk with sugar........
Tips
Softness of any batter depends much on urud dal paste, as i said add water little by little to this mixture and grind each time you add water until it forms fluffy paste like of pouring consistency..
The mixer grinder/Wetgrinder should not get hot...once it becomes hot of continous use stop it for few minutes and use again so that you can get a tasty batter...
Here goes the receipe for aapam...Follow this receipe for tasty spongy aapam....
INGREDIENTS
Parboiled rice-1 cup
Raw rice- 1 cup
urud dal-1/4 cup
sago pearls-1/4 cup
aapa soda/baking soda-1/4 teaspoon
methi seeds-1/2 spoon
Wash and soak the parboiled rice and raw rice seperately for 5-8 hours....urud dal and javarisi(sago) should be soaked only 45 minutes..now grind the urud dal/javarisi together add water little by little to this mixture and grind each time until it forms fluffy paste like of pouring consistency...now add the par boiled rice and raw rice seperately with methi seeds to a light coarse paste.mix all together with salt and allow to ferment...for beginners... the batter takes atleast 6 hours to ferment and much longer depending upon the place you are......
Aapam goes well with vegetable kuruma, chicken/mutton gravy and coconut milk with sugar........
Tips
Softness of any batter depends much on urud dal paste, as i said add water little by little to this mixture and grind each time you add water until it forms fluffy paste like of pouring consistency..
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