On Sundays, my mom would normally skip making breakfast and instead we would have an elaborate, early lunch... This routine was changed only when she made Aapams ... she would serve them with sweetened coconut milk and it was really tasty. As much as I liked the sweet accompaniment to the Aapams, I preferred to pair them with savoury stews (potato or mixed vegetable). My mom would therefore make some potato stew just to make me happy... :) Anyway... I'm giving the recipe here for Aapam and the stew recipe will follow when I manage to get a picture of it.
Boiled Rice - 1 cup
Raw Rice - 1 cup
Aval (Poha) - 1/3 cup
Urad Dhal - 1/4 cup
Methi (fenugreek) seeds - 1 tsp
Coconut Milk - 1/3 cup
Sugar - 1 tsp or more to taste
Salt - to taste
Baking Soda - 2 pinches
1) Soak the boiled rice, raw rice and aval with methi seeds for atleast 4 hours. Soak the Urad dhal separately for atleast 2 hours. Drain them.
2) First grind urad dhal for about 15-20 minutes till soft. To this add the soaked rice and grind to a smooth paste.
3) Add required salt and allow to ferment (like idli batter).
4) When ready to make aapams, add baking soda, sugar and coconut milk diluted with some water and mix well to a consistency of dosa batter (thinner than idli batter).
5) Heat an aapam pan (I have a non-stick one and it makes life so much easier and requires no oil at all). Pour about 2 scoops of the batter and swirl the aapam pan in a clockwise manner so the batter spreads to the edges of the pan. If the pan is hot enough, the batter will coat and hug the sides of the pan. The middle of the aapam is usually thicker and spongy while the edges are thin and crispy.
6) Cover and let cook on a medium to med-high flame until the middle portion is done. Remove from pan. (Aapams are not flipped over like dosais).
7) Serve with sweetened coconut milk or a savoury Vegetable stew.