Saturday, December 5, 2009

Aapam and onion chutney


I got this recipe for aapam and onion chutney from my cosister. This is one of the easiest and tastiest breakfast recipes. I well in love with it the first time I had it in my her place. The combination of aapam and chutney was perfect and adding carrot to the chutney was a nice idea.
Here is the recipe.
Ingredients for aapam that serves 5 adults

Raw Rice: 1 1/2 cups Boiled Rice: 1 1/2 cups Urad Dal: 1 tbsp(full or split) Fenugreek seeds: 1 tsp Baking Soda: 1 tsp Salt to taste Grated Coconut: 1/4 cup.( I completely omitted this, still the aapam tasted great)
Procedure

1. Wash both the rice and urad dal. 2. Soak the washed rice mixture along with fenugreek seeds in water for around 3 hours. 3. After 3 hours, drain the water from the soaked rice. Do not throw the water. Store it in a bowl. It can be used while grinding. 4. Grind the rice to a smooth mixture by adding water only when necessary. (I did the grinding in a mixer. If the quantity is more grinder can be used.) 5. Transfer the ground mixture to a bowl and add salt and baking soda and mix well. 6. Leave the mixture alone for atleast 8 to 10 hours. 7. To make the aapam, heat the non stick aapam pan(I did not have one, so I used the normal kadai). 8. Keep the stove in low to medium heat and a ladleful of batter in the pan and swirl the pan so that the batter gets spread nicely.(I could not do the swirling, so I just spread the batter with the ladle itself. 9. Cover the pan with a lid. 10. Remove the aapam from the pan once it is cooked well. 11. Follow the same procedure for the rest of the batter.

Ingredients for small onion chutney

Small onion/Shallot: 8 to 9 numbers(peeled) Channa Dal: 1 tbsp Tamarind: a small piece(around the size of 25 paisa) Carrot: 1 small piece or a quarter of a medium sized carrot(peeled and cut into medium sized pieces) Dried Red chily: 1 long(or more as per spice tolerance level :-)) Refined Oil: 1 tsp Salt to taste
Procedure
1. Heat a pan/kadai and add oil.
2. Saute the onion and red chily for 2 minutes.
3. Allow it to cool and and grind the onion and red chily with the other ingredients.
4. Add salt.
5. Season with few mustard seeds.
Enjoy the aapam with onion chutney.
Note: If you are not using a non stick pan, it is better to apply oil in the pan atleast once, just before adding the first ladle of batter. Since I did not use a non stick pan, I did this.

7 comments:

  1. Aapam looks lovely! I like the lacy pattern it forms around the edges.

    ReplyDelete
  2. Both r my favorite,appam looks spongy & soft

    ReplyDelete
  3. Your appam is so fluffy! love it!

    Priya, I need your mail id. to ask doubts on baking. you can also mail me at lavraj2k4@gmail.com

    ReplyDelete

Dear Reader,
Thank You for your valuable suggestion/feedback.
I will get back to you for any queries on the recipe.
Thank You.