Aapam - 1

Ingredients:

Raw rice(Pachai arisi) - 2 cups
Baking soda - 1/4 tsp
Salt - 1tsp or as per need

Method:

1. Soak the rice for 2 hours.
2. Grind the rice finely. Do not add much water.
3. Now take 2 ladle of ground rice separately in a vessel and mix it well with one cup of water.
4. Keep a kadai in stove and add the mixture (prepared as per step 3).
5. Keep the stove in low flame and stir it well until the mix get cooked.
6. Let it cool for 1 hour, now the cooked mix will become too thick as if you can make them into slices.
7.Don't worry, add another cup of water and make the cooked mix more liquid as like dosai mix.
8. Add this mixture with the remaining amount of ground rice you have.
9. Add salt and mix everything well and keep it for 10 - 12 hours, say, over night.
10. After 10 - 12 hours, add 1/4 tsp of baking power to the mixture and mix well and now it is ready to do aapam.
11. Keep the pan(which is for doing aapam, or any non-stick pan that is shallow in depth) and heat it for a while.
12. Pour one scoop of this mixture in that pan and rotate the pan. So that the mixture spreads evenly around the pan.
13. close the lid and keep for 1 min, then open the lid, now soft, spongy aapam is ready. Center portion will be bulged.

Note:

Serve this aapam with coconut milk. This is very good for alcer patients. This is most popular dish in kerala and this the typical kerala style of doing aapam.

Paruppu Adai

Ingredients:

Rice - 1 cup
Toor dal (thuvaram paruppu) - 1/2 cup
Moong dal (pasi paruppu) - 1/4 cup
Bengal gram (kadalai paruppu) - 1/4 cup
Garlic - 2 nos.
Aniseed (fennel seed/sombu) - 1/2 tsp
Big Onion - 1 - chopped
Red chillies - 4 Nos
Turmeric powder - 1/4 tsp
Hing - A pinch
Spinach/Methy leaves/any keerai(greens) - 1 bunch(optional)
Salt - 3/4 tsp or as per need

Method:

1. Grind rice, toor dal, moong dal and bengal gram with garlic, aniseed, and red chillies.
2. Add the chopped onions, spinach, a pinch of hing, salt and turmeric to the mixture.
3. Mix everything, do not add too much of water. It should be in semi-solid form.
4. Heat tava and add a ladle of mixture in tava and spread as you do for dosai.
5. Add a tsp of oil and let it for 1 min.
6. Then flip adai, so that the other side of adai also gets cooked well.

Note:

Serve adai with coconut chutney, vegetable kootu, avial. Avial will be the best combination for adai. This is the most favourite south indian dish. You cant eat more than 2 nos, that much filling it would be. Try it, you will become a great fan of adai.