Aapam Maavu

Preparation time: 3 hours ( fermenting overnight is needed)
Cooking time: 20 minutes

Ingredients:

1. Pulungzhal arisi- 2 cups
2. Pachai  arisi- 2 cups
3. Ulundhu- 150 gms
4. Sea salt- as required
5. Thenkai paal- 1 small cup
6. Aapa chatti

Procedure:

• Soak the Pulungzhal, Pachai arisi and Ulundhu together for 2 hours and grind them together nicely in the grinder .
• Leave it to ferment overnight and the batter is ready for use the next day morning
• Take a bowl full of batter and liquidate by adding little ilaneer or the thenkai paal
• In the Aapa chatti apply one big ladle full of batter and roll it in accordance with the round shape of the container and apply little sesame oil and  close it with a lid
• Leave it to steam and then take it out with the dosa karandi
• It is sufficient if one side of the Aapam is cooked
• The Aapam is soft in the inner side and crisp on the edges
• To be served hot with thenkai paal ,coconut chutney,coriander chutney or thakkali chutney

Note: The batter has to be somewhat liquid in consistency and some people add soda uppu for the puffiness , but personally I feel that dilute thenkai paal will give the same puffiness and harmless too.

English Equivalents:

• Pulungzhal arisi- Par boiled rice
• Pachai arisi- Regular ponni rice
• Ulundhu -Urad dal
• Thenkai paal-coconut milk
• Ilaneer-Coconut water
• Aapa chatti-The vessel which is curved in the middle and has the shape of Aapam,you get in Amanda stores 
• Soda uppu-Sodium bicarbonate

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