Aapam - Aapam without yeast

Aapams are easy and tasty tiffin dish with soft texture in the centre and slightly crisp around the edges. It can be served with red coconut chutney, white vegetable kurma, kumbakonam kadapaa, kadalai curry, cauliflower kurma or any other varieties of kurma which have mild flavours. I always prefer coconut milk for aapam.

Tips to get soft aapams

To make these aapams, I have used idli rice, raw rice, urid dal, fenugreek and grated coconut. You can grind the batter either in mixer grinder or wet grinder. Grinding the batter in a wet grinder gives you soft aapams. If you are grinding in a mixer jar, try to soak the rice for 4 to 5 hours and then grind it smoothly.The batter ferments at room temperature for 8 to 12 hours. After fermentation, add fresh coconut water and cooking soda. You can also add tender coconut slices while grinding.The fenugreek acts as a natural softening agent and makes aapam soft and fluffy. So don't leave it or forgot to add when soaking the rice. After grinding the batter, don't ferment the batter in an airtight container because it won't ferment properly and the aapams turn chewy. Add enough water to the batter after fermentation because the batter for aapam should be thin when compared to the dosa batter.

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Aapam - Aapam without yeast Recipe Details

Prep time : 8 hours and 30 minutes
Cook time : 20 minutes
Yields : 25 to 30 aapam
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients

2 cups idli rice
1 cup raw rice
1/4 cup urid dal
4 tsp fenugreek
1 tsp cooking soda
1 cup fresh grated coconut
1 cup fresh coconut water
salt to taste

Cooking Directions

Measure and add the idli rice, raw rice, urid dal and fenugreek in a vessel. Rinse the rice in water for 3 times and drain the water completely.
Fill the vessel with enough water and soak for about 3 hours.
After 3 hours, add the soaked ingredients to the wet grinder little by little and turn your grinder on. Add 1/2 cup of water and grind it. Sprinkle water to the batter when needed and scrape the sides of the drum and grind it smoothly.
After 10 minutes, add the grated coconut or chopped tender coconut slices and grind it. The batter should be ground smooth, about 20 to 25 minutes. It may differ according to the grinder.
Now transfer the ground batter into the vessel. Using your hand transfer the batter completely to the vessel. Next, add the required salt and mix them gently using your palm.
Cover the vessel with a lid and ferment for 8 to 10 hours. After 8 hours the fermented batter should be doubled in volume as in the picture below. Now add the fresh coconut water and mix well. The fresh coconut water adds a mild sweetness in the aapams. If you do not have fresh coconut water, add water or coconut milk.
Next, add the cooking soda. Mix it well with a ladle. If the batter is too thick, add some more water and mix well. The consistency should be easy to pour.
Heat an aapam kadai on medium heat. Add a drop of oil and spread around the kadai with a piece of white cloth. When the kadai is heated enough pour two ladle full of batter onto the hot kadai.Using both of your hands lift the kadai and gently swirl the kadai in circular motion to spread out the batter around the kadai.
Close it with a lid and cook the aapam on medium heat till the edges start to turn light brown. Now gently remove the aapam from the kadai and repeat the process for the remaining batter.

Aapam - Aapam without yeast with step by step photos

Measure and add the idli rice, raw rice, urid dal and fenugreek in a vessel. Rinse the rice in water for 3 times and drain the water completely.

Fill the vessel with enough water and soak for about 3 hours. After 3 hours, drain the water and keep it ready for grinding.

After 3 hours, add the soaked ingredients to the wet grinder little by little and turn your grinder on. Add 1/2 cup of water and grind it. Sprinkle water to the batter when needed and scrape the sides of the drum and grind it smoothly. After 10 minutes, add the grated coconut or chopped tender coconut slices and grind it.

The batter should be ground smooth, about 20 to 25 minutes. It may differ according to the grinder.

Now transfer the ground batter into the vessel. Using your hand transfer the batter completely to the vessel. Next, add the required salt and mix them gently using your palm. Cover the vessel with a lid and ferment for 8 to 10 hours.

After 8 hours the fermented batter should be doubled in volume as in the picture below. Now add the fresh coconut water and mix well. The fresh coconut water adds a mild sweetness in the aapams. If you do not have fresh coconut water, add water or coconut milk.

Next, add the cooking soda. Mix it well with a ladle. If the batter is too thick, add some more water and mix well. The consistency should be easy to pour.

Heat an aapam kadai on medium heat. Add a drop of oil and spread around the kadai with a piece of white cloth. When the kadai is heated enough pour a ladle full of batter onto the hot kadai.

Using both of your hands lift the kadai and gently swirl the kadai in circular motion to spread out the batter around the kadai.

Close it with a lid and cook the aapam on medium heat till the edges start to turn light brown. Now gently remove the aapam from the kadai and repeat the process for the remaining batter.

Serve aapam with coconut milk or any other kurmas or curry varieties.

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