Kerala Style Aapam | Aapam Recipe With Yeast | Thengai Paal Aapam
Kerala Style Aapam | Aapam Recipe With Yeast | Thengai Paal Aapam | Coconut Milk Aapam – This recipe of grinding batter for aapam requires complete coconut milk and coconut water. Aapam is one of the pleasant traditional recipe from the state of Kerala. It is usually served either with kadalai curry or coconut milk mixed with sugar/Jaggery. But the choice of side dish varies in each palette. Usually aapam recipe is prepared without urad dal. Few grind the batter and ferment without yeast and few uses yeast for fermentation. Here I have used yeast for fermenting the batter. Hope you try it out !!
Ingredients of Kerala Style Aapam:
- Raw Rice – 3 cup
- Thick Coconut milk – 2 cups
- Thin coconut milk – 1 cup
- Cooked rice – 1/2 cup
- Yeast – 1/2 tsp
- Sugar – 2 tsp
- Coconut water – 1/2 cup
- Salt as required
- Water as per requirement
Method of Preparation for Kerala Style Aapam:
- Wash and soak rice for about 5 hours.
- Extract first milk and second milk from the grated coconut.
- Store the coconut water also.
- Grind the asked rice along with cooked rice by adding second coconut milk and coconut water.
- Meanwhile soak the years in sugar water 15 minutes before grinding.
- Now add in to grinding batter and put off. Set it to ferment for about 6-8 hours
- Mix well the batter adding salt to free flowing consistency
- Heat aapam pan
- Add medium scoop of batter and give a swirl in clockwise rotation.
- Cover with lid and cook in low flame.
- Lift the app am when it rises alone the sides and serve with coconut milk or stew
Stepwise Pictures of making Kerala Style Aapam Recipe:
1. Wash and Soak the Rice for 5 hours and set in ready with your ingredients.
2. Grind the soaked rice, cooked rice, second milk and coconut water
3. Meanwhile soak the sugar and yeast 15 minutes before grinding batter.
4. It will turn fluffy and now add into the grinder along with 1st coconut milk and switch off after 3-4 minutes.
5. Leave it to ferment for about 6-8 hours. When you use back of the ladle/spoon to take batter it should be free flowing as shown in picture.
6. Transfer required amount into a bowl and add salt. Mix well
7. Now heat aapam pan
8. Add a medium scoop of batter.
9. Lift the pan using both handles and give a quick swirl/rotate clockwise so that the batter spreads evenly
10. Cover with a lid and let it cook in simmer
11. After about 3-4 minutes the sides of the aapam looks lifted. You can just take out using your hands.
12. Transfer to a plate, serve with coconut milk (prepared either using jaggery or white sugar)
- Take care that the pan should not be over heated.
- If you find so, just sprinkle some water, let it cool little the add the batter else the batter gets smudged and you cannot swirl round.
- Do not add more yeast as it will make the batter fermented too much and it would spill completely out
- You can also extract third milk from the coconut and use for grinding the batter instead water.