The very word transports me back to my school holidays spent in my grandma’s place. Every Sunday morning breakfast used to be fluffy Aappams served with with fragrant coconut milk. She used to grind the batter only in the grinding stone (Aatu kal) stating that it’s what makes her Aappams so soft. She used to grind the coconuts too in the same way extracting its milk. When the coconuts are ground in the grinding stone you will be able to extract more milk than when ground in the mixer. Here is the recipe of the tasty Aapams which was our sunday's breakfast.
Aappam
Raw rice – 1 cup
Boiled rice or idli rice – 1 cup
Grated coconut – ¾ cup -1 cup
Fenugreek seeds – ¼ tsp
Urad dal – ½ tsp
Salt – little
Sugar – 4 tsp (optional)
Method:
Soak both the rice, fenugreek, urad dal together for 4 to 5 hrs. While grating the coconut take care that you grate only the white portion and not the brown outer layer.
In a mixer grind the soaked rice mixture coarsely adding required water. Then add the grated coconut to it and grind it again to a smooth batter. The batter should be in the consistency of the dosa batter. Add salt and leave to it to ferment over night.
The next day add the sugar to the batter and mix well. Wait for some for the sugar to dissolve. Pour a ladle of the batter in an Aappa Chatti or a deep kadai and swirl the vessel around for the batter to spread evenly. Do not spread it using a ladle. Drizzle some oil around it and close it with a lid. Wait for a minute and remove it from the vessel. Proceed with the remaining batter.
You will find the edges crisp and the centre soft and spongy. You can serve with sweetened coconut milk or cocnut chutney or vegetable stew.