SOUTH INDIAN

KANCHIPURAM  AAPAM

South Indian food is the most versatile cuisine of all. Yes versatile, as it can fit into any meal of the day. It can adapt itself to an energy packed breakfast or with ease become a low cal dinner. One of the most protein full delicacies is KANCHIPURAM  AAPAM.

RECIPE:

1cup     coarsely powdered gram flour

1cup     coarsely powdered rice flour

½ cup   thick semolina

4cups   curd

2cups   water

2tsp     mustard seeds

1tsp     cumin

4tsp     urad dal

10-12  curry leaves

Salt      to taste

½ cup   chopped coriander

1tbsp   grated ginger

6-7 tbsp oil

1tbsp    green chilli paste (or as per requirement)

2 sachets fruit salt

1.  Mix the gram flour, rice flour, semolina, water and curd well. There should be no lumps and the batter should be of pouring consistency.

2.  Heat oil add mustard seeds when they crack add cumin and urad dal. Roast till golden brown and add curry leaves. Pour this tempering in the batter.

3.  Add all other ingredients into the batter except fruit salt and mix well.

4.  Let the batter ferment for 2 hours.

5.  At the time of cooking the consistency of the batter should be of thick pouring consistency. If required add more water.

6.  Take one cup batter (200ml cup) add 1tsp fruit salt and whisk thoroughly. The batter will turn frothy.

7.  Pour in the aapam maker mould with the help of a spoon and roast both sides with ghee till golden brown.

8.  The trick to having full round aapams are turning the sides till the centre of the batter is still raw, so as soon as you turn the uncooked batter will flow out and take the shape of the aapam maker mould.

9.  Serve hot with coconut chutney and sambhar.