Aapam

 Aapam and stew is a famous combination from Kerala. I also love this combination and sometimes I eat aapam with sweet coconut milk also.

Here is how to make aapam 

Wash and rinse one and half cups of regular white rice and soak the rice with enough water in a bowl for 4 to 5 hours. Drain all the water and discard it. Add the rice and  half cup grated fresh coconut, ¼ cup poha , 2 spoons sugar and salt. Add 1 cup or little less water and grind the ingredients to a smooth and fine flowing batter.

Mix ½ teaspoon dry active yeast first in 1 to 2 tablespoons of lukewarm water. Add this yeast solution to the batter and mix well. Cover and allow to ferment for 8 to 12 hours. The batter will rise and double up the next day.

Heat an appam pan  or kadai. Put oil if not non-stick.

The appam pan or appachatti works best as you get soft fluffy texture in the center and crisp texture towards the circumference. Spread a ladle full of the batter (about ¼ to ⅓ cup) into the hot pan.Turn and tilt the pan in circles so as to spread the batter into a round circle.

Cover and cook for 2 min until golden brown. Serve with Korma, Stew or sweet coconut milk.