Aapam dosai - A type of dosai made with the fermented batter of rice, methiseeds and urad dal. This type of aapam is predominant In the chettinad region of South India. Aapam is usually prepared with raw rice, and coconut which is known as palaapam, with toddy known as kallappam, and there is instant aappam recipe using rice flour and yeast.
My neighbourhood aunt used to make this kind of aapam .She make use of raw rice to make this recipe. This recipe was shared by her. Instead of raw rice I'm using millets. Aapam batter is allowed to ferment by leaving it in countertop for a minimum of 7-8 hours. There is also a palappam recipe which uses yeast for the fermentation. I don't prefer the smell of yeast in the aapams. So i adopt the method given below.
Accompaniments:
Aapam with kurma, aapam with stew, aapam with sodhi ,aapam with chops or aapam with any non- veg curry are some of the combos available in the restaurants. Aapam with kadala curry tops the list. Aapam with sweetened coconut milk also tastes the best. Aapam is also served with chops - a spicy combination of thokku and kurma.
Key ingredients:
Millets: I am using mixed millets (kodo,little,barnyard,fox tail,proso,).Use can use either of these.
Coconut water is used for mixing the batter ,to make the batter thinner. Break open the coconut , collect the water in a vessel, filter it and use for mixing the batter. Coconut water makes the aapam softer and imparts a little sweet taste to the aapam.
Tapioca: Bigger pearls known as maavu javvarisi (used for vadam making) is used in the recipe. Avoid using nylon ones.
Lentils - Whole white Urad dal is used
Seeds - Fenugreek is used
Rice - IR-20 or any idly rice can be used.
Salt - White crystal salt is used.Pink crystal salt can also be used. Fine salt can also be used.
Method:
- Soak the millets and grind.
- Ferment the batter.
- Cook in the appachatti.
Substitutions:
- You can make the same recipe with raw rice also, in that case use the same quantity of raw rice in the place of millets.
- You can also use water instead of coconut water.
Equipment used:
Aapachatti is a kadai or kadai used especially for making aapams. You can also make aapams with the normal kadai available provided you pre - season it and use for making aapams alone.
Aapachatti is available in non-stick as well as in iron and indolium.
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Pre - Preparation:
Wash and soak the ingredients from millet to tapioca pearls for 3 hours.After 3 hours grind them in a mixie or grinder.The batter should not be coarse. It should be a fine paste. Add salt and allow the batter to ferment for 6-7 hours.
Storage:
The batter can be refrigerated and used if coconut water is not used.
Recipe:
Preparation time:
Soaking time - 3 hours
Time taken for grinding: 1/2 hour
Fermentation time: 7-8 hours.
Cooking time: 4 minutes
No. of servings - 4
Ingredients:
Millet(any) -1 cup
Idly rice - 1 cup
Urad dal - 1/8 cup
Fenugreek seeds - 1 tsp
Tapioca pearls(Javvarisi or sabudana) - a handful
Salt to taste
Sugar - 1/2 tsp
Coconut water (from 1 coconut) for mixing(optional)
1.Add the coconut water or normal water to adjust the consistency of the batter. The batter should be slightly thinner than dosa batter.(when poured into aapachatti it should swirl freely). Add sugar(optional). Mix well.
2.Now heat an appachatti, taking 1 ladleful of the batter pour into the appachatti and swirl. Cover with the lid and cook till done.The aapam will start coming away from the sides, when it is done.
3.Now gently lift the aapam using a spatula or with your hands.Serve with kadala curry or kuruma or vegetable stew.
Notes:
- Millet's are generally dry in nature.So feel free to add coconut water or normal water to adjust the consistency of the batter.
- The aapam needs to be cooked in the center.
- A pinch of baking soda(aapa soda) can be added to the batter.i avoided it.
- Tapioca can be replaced with can be replaced with 1/4 cup of poha or aval or cooked rice.
- If using crystal salt, add at the final stage of grinding the batter.
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