Aappam ( ஆப்பம்)

Ingredients:
Parboiled rice ( புழுங்கலரிசி/ இட்லி அரிசி) - 1 cup

Raw rice ( பச்சரிசி) - 1 cup
Urad dhal( உளுந்தம்பருப்பு)- 1/2 cup
Fenugreek( வெந்தயம்) - 1 tsp

  ( தேவையான அளவு உப்பு)





Steps:

Soak the rice together.

Soak dhal and Fenugreek together for an hour.

In a wet grinder, grind the dhal first. Until it becomes a fluffy batter by adding water now and then. It may take 15 to 20 min.
Remove the dhal batter and grind the rice into a batter
Neither coarse nor a very fine paste.
Add salt and mix both the ground ingredients and let it ferment overnight or for 8 hours. 

Mix the fermented batter well and take a ladle full and pour on a hot round bottom wok/pan . Swirl to form a circle.

 Cover with a lid and let it cook on medium flame. Run the tip of a ladle around the corner, the aappam will lift and come out easily.

My Notes:

Aappam is savored not only by Indians here in Singapore but also by Non-Indians. It is the soft spongy centre portion and the crispy outer ring that is unique to the dish. It is best to stomach next to idli, the steamed rice cake, good for young and elderly.
The local hawker centre serves with colored sugar or chicken curry. But the original side dish served is coconut chutney or kurma for vegetarians and paya, the lamb stew for the non vegetarians.
My mother makes it once  a week especially during weekend mornings when kids can savour this leisurely. Aappam and coconut milk a match made in heaven :)) A very soothing food after which one is sure to take a nap.
The first Aappam is eaten  with fresh coconut milk which is  sweetened and flavoured with cardamom powder. The second and subsequent are eaten with coconut chutney. This is a unique breakfast food eaten sweet and savory version. ;))
My younger son likes to eat all his aappams with coconut milk. A sweet tooth fellow. ;)
Another version of sweet aappam is prepared using palm sugar syrup. I had learnt it from my mother in law. A healthy alternate sweet version to the coconut milk.