Tuesday, January 26, 2010

Aapam with stew


Aapam has been my favourite from my childhood.But I wanted to try it without adding yeast or baking soda as I read somewhere that baking soda and yeast are not good for health.Believe me this tastes as good as made with yeast.I went through lots of aapam recipes over the net but dint get anything right. Finally I thought let me try this simple recipe like how we make dosas.Here is the recipe

Ingredients

Raw Rcie - 1 cup
Idli Rice - 1 cup
Urad Dhal - 1/2 cup
Fenugreek - 1 tsp
Cocunut - 1/2 cup
Salt to taste

Method

For Batter :

Soak Raw Rice and Idli Rice together over night. Soak Urad Dhal with Fenugreek seeds and keep it in the fridge over night.Keeping it in the fridge makes aapam very soft.

First grind Urad Dhal with Fenugreek seeds smooth until you see bubbles in the batter.Then add coconut and grind until cocnut is crushed.Add finally the soaked rice
and grind it coarse. Remember rice should not be ground very smooth.
Ferment it for one day. Batter should be thinner than idli batter so that when poured over the skillet it spreads acroos the skillet well.

Making Aapam :

Heat the appam pan. Once the pan is hot enough,Pour about 2 scoops of the batter and swirl the aapam pan in a clockwise manner so the batter spreads to the edges of the pan. If the pan is hot enough, the batter will coat and hug the sides of the pan. The middle of the aapam is usually thicker and spongy while the edges are thin and crispy.Close the pan with the lid and leave it for few minutes . aapam is done.

Recipe for stew :

Ingredients :

Thin coconut milk - 1 cup
Thick coconut milk - 1 cup
Potato - 2 nos.
Oil - 1 tsp.
Onion - 1 no.
Green chilly - 3 nos.
Ginger - 1 inch
Salt to taste

Method :

Heat the pan and add oil. when the oil is hot enough add green chilly and fry for a minute then add ginger and saute for a couple of minutes.Now add onion and fry till it turns light pink colour. Then add potato , saute for a minute. Put all these into a cooker with thin coconut milk and pressure cook it for 2 sounds from the whistle.

Once the pressure comes down add the thick milk. No need to heat it after adding thick coconut milk.Add salt to taste and stir it. Stew is ready.

Aapam can also be served with sweet coconut milk.

1 comment:

Akal's Saappadu said...

Appam and stew is a fantastic combination. some sweetened coconut milk is more than enough to relish these aappams.
we do with toddy back in India, have never used baking soda or yeast for this aappam.
but since I don't get fresh toddy here (we call it kallu), I do my aappams with a night's old coconut water ( you know yelaneer, that I keep at warm temperature for a night) and then use this water which turns almost like a toddy the next day and it comes out fantastic too :)
ungaloda aappam stew, yellam paathu, yenakkum ippo aassa vandudichi, hahaah