Thursday, January 20, 2011

Aapam Batter

Other names - Rice pancakes Batter / Paalappam Batter / Vellayappam Batter / Aapam maavu

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 paste 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 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.
  • Need not wash fenugreek seeds before soaking.
  • Soaking urad dhal for long duration induces a pungent odor in the batter; hence soaking it just an hour before the grinding process is more than enough.
  • Reserve the soaked dhal water to add at intervals during the grinding process.
  • Add more water ONLY if necessary during the grinding process.

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