Aapam is a traditional kerala dish which is best when accompanied with chana curry or veg kurma. It’s also a south Indian favorite. It’s easy to make at any time as the batter can be stored for up to a week.

I love my homemade aapams. Soft in the center and crispy at the edges, that’s what I call a perfect aapam. Sadly, the ones that I have eaten at restaurants scare me away. They are so rubbery and thick that I prefer eating mine at home.

So let me tell you how to make my perfect aapams.

The three main ingredients are –

* Raw Rice – 4 cups

* 1 Freshly Grated Coconut

* A handful of Boiled Rice (For the softness)

For a family of two, 2 cups of raw rice and 1/2 coconut grated will suffice for 4 sittings.

How to make aapam batter –

1. Wash and soak the raw rice for 6 hours.

2. In a mixer, add the soaked rice, grated coconut and a handful of boiled rice. Add little water.

3. Grind in 2 or 3 batches and mix them. Grind at high speed adding less water to get a little thick consistency. For 2 cups of rice I added only one cup of water. The batter should have little coarse granules and should not be very smooth.

4. Mix 1 tsp salt in the batter and store in an airtight container. Place the container at room temperature for half a day or overnight for fermentation. Then refrigerate the batter.

5. While making aapams, take required amount of batter in a bowl and dilute it little. Dissolve 1/4 tsp of baking soda in 1 tsp water and add to the batter just before making them.

6. Pour a big spoonful of batter into the aapam pan and twirl the pan so that the batter is evenly spread and close the lid  on high flame till edges get crispy and aapam is cooked.

7. Delicious Aapams ready!



* DO NOT add too much water on the mixer while grinding. Add enough to for a thick flowing liquid.For 2 cups of rice, 1 cup water will suffice.

* Add baking soda diluted in water so that it is evenly distributed in the batter. Add  it just before making aapams.

* The texture of the aapam batter should not be very smooth like dosa batter. The batter should be a little coarse. You should be able to feel light granules. This is what makes the aapam crispy at the edges.

* Coconut water can also be added instead of plain water in the batter for extra softness.

* If your appams have a yellowish color, you probably added too much baking soda. If they have less holes, baking soda is less.

* To get crispier edges, add 1/2 tsp of sugar to the batter just before making aapams.