Sunday, January 23, 2011


Other names - Rice pancakes / Paalappam / Vellayappam

Soaking Time: 6 hrs

Fermentation Time: Overnight

Grinding Equipment: Indian Wet Grinder

  1. Raw rice - 4 cups
  2. Whole urad dhal - 1/4 cup + 1 tbsp
  3. Fenugreek seeds - 1/2 tsp
  4. Ripe Yelakki bananas - 3
  5. Fresh grated coconut - 1 full coconut
  6. Coconut water - water of one full coconut
  7. Sugar - 4 tbsp
  8. Salt - 3 tsp
Method to prepare batter
  1. Wash rice well in water for about 3 to 5 times, drain & soak for 6 hrs.
  2. Soak fenugreek seeds in water for 6 hrs.
  3. Wash whole urad dhal once in water & soak just an hour before grinding.
  4. Grind all the ingredients to a smooth batter in the wet grinder.
  5. Once done transfer the batter to a container.
  6. Add a cup of water to the left out batter in the wet grinder, run the grinder and collect the residual water.
  7. Cook the residual water in gas on low flame stirring continuously.
  8. Once it becomes thick, switch off gas, allow to cool & add it to the whole batter.
  9. Combine well & allow to ferment overnight.
  10. Next day morning, refrigerate the batter for further use.
  11. The batter should be thick yet of pouring consistency.
Method to cook aapam
  1. Heat iron griddle in medium flame until hot.
  2. Reduce flame to low, scoop a ladle full of the batter; pour it on the hot griddle spreading the batter with the bottom of the ladle in circular motion.
  3. Drizzle few drops of oil all along the edges, close with lid and cook on medium heat for 2 to 3 min until crisp.
  4. Take care not to char (burn) the aapam while cooking.
  5. Generally only one side of the aapam is cooked; hence need not flip and cook.
  6. Serve hot with potato stew, coconut chutney, mixed vegetable stew or vegetable korma.
  • Need not wash fenugreek seeds before soaking.
  • Soaking urad dhal for long duration induces a pungent odor in the batter; hence soak it just an hour before grinding.
  • Reserve the soaked dhal water to add in between at intervals while grinding.
  • During grinding add more water ONLY if necessary.


  1. What is Elakki banana >

  2. Elakki banana is a common variety of banana we get here in Bangalore. you can use any variety of bananas that are seasonal.

  3. thanks and btw .... by raw rice do you mean idly rice or pachcharisi ?

  4. Its pachaarisi! Raw - Pacha; Rice - Arisi
    Generally for aapam only raw rice is used. The crispiness of aapam is due to the raw rice & sponginess is due to the fermentation. The dual combination makes it soft, crispy & yummy!!!!