AAPAM

             This is one dish of kerala speciality.I learned this from my mother in law,who makes really well.This is a very common breakfast at my in laws place on sundays as everyone loves this so much.i recently saw this  dish in master chef Australia demostrated by Matt Preston I guess.
,which he served with chicken curry.i was really surprised by it and was happy to see it.this is  how I make it without yeast.

Ingredients.

Raw rice/sona masoori- 1cup

Idly rice/par boiled rice -1 cup

urud dhal-1 tbsp

methi seeds-few

Coconut-1/2 cup

Baking soda- a pinch(opt)

Salt

Method

• Soak both the rice varieties,urud dhal,methi seeds for abt 4 hours and grind it into a fine paste.
• Keep it aside overnight,we are giving time for the batter to get fermented.
• Next day grind the coconut into fine paste and mix along with the batter and start making aapams by adding a pinch of baking soda,this step is optional.
• Adding baking soda allows it to become fluffy and soft.
• Add salt at the end,such that it wont slow the fermentation process.
• For making aapams,take the aapam kadai,and grease it with oil.Pour the batter to the center  and hold the kadai and rotate it such that it evenly get distributed through sides and some batter remains in the center which gives the fluffines in middle.
• Close the lid of the aapam vessal for 1-2  minute,it will get cooked in steam.
•  Aapam is generally cooked just one side,it is not reversed like dosa.
• Once it has cooked remove it with a laddle carefully,if it is a nonstick vessal,it will be easy to remove.
• If fermentation has happened properly,u can see holes in the aapam as shown above
• The best accompainment for aapam is kanthi chutney(Onion chutney) or kadala curry.