Aapam with Kurma

Aapam is an instant hit in our family.I have been using this recipe for over 12 years, ever since I read it in Aval Vikatan. This recipe was given by the chief cook of the Chettinad palace. It is simple and turns out superbly well. The aapam pan I use is made of Hindalium and is perfect. I have not tried the nonstick pan yet. But I'm sure it should turn out equally well with those too.
The following recipe makes about 12 aapams.

Ingredients:

Raw rice - 1 & 1/2 cups

Idli rice - 1 cup

Urid dhal - 4 tbsps

Fenugreek seeds - 2 teaspoons

Coconut water taken fron two coconuts (alternatively, you can use 1/4 cup of thin coconut milk)Salt to taste

Wash and soak together for about 6 hours, both the rices, dhal and fenugreek in the coconut water and more water as required.

Grind in a grinder or mixie to a fine batter. Let it ferment overnight or even longer.
Put the pan on stove. When the pan is hot enough, put a tsp oil in the pan and spread it to coat the sides well. Pour in one big ladle of batter in the pan and holding the sides of the pan, quickly twirl the pan and put back on the stove. Cover with the lid. Cook until ready for about two minutes. Lift off the pan slowly. The aapams will be thin on the edges and fluffy and porous in the middle.

Serve hot with kurma, thengai paal or stew.

KURMA

Ingredients:

Mixed vegetables 2 cups

Grind to a fine paste the following:

3 tbsp coconut

1" piece ginger

10 to 12 shallots

3 pieces garlic

5 cardamons

5 cloves

2 small pieces cinnamon

4 teaspoons khus khus

Microwave vegetables until cooked.

Put the pan on low fire, heat 1 tbsp ghee and add the ground spices.

Keeping the fire low, cook the spices well until the ghee separates.

Add cooked vegetables and water. Bring to a boil. Simmer for 10 minutes until kurma thickens.
Serve hot with aapams.

These fluffy aapams are to feature in Padma's Dosa Corner Event.