Nirapara Idiyappam/Aapam powder or Rice Flour — 2 cups
Rava — 2 Tbsp
Rapid rise yeast — 1 tsp
Sugar — 3 Tbsp
Salt — a pinch
Thick Coconut milk — 1/2 to 1 cup
Water — as needed
1. In a small saucepan heat about 1/2 cup of water and when it comes to boil slowly add rava and keep mixing it. Once the rava cooks and thickens switch off the flame and let it cool completely. This is called rava kurukku.
2. In a bowl add ready made appam powder or rice flour, salt, sugar, yeast, rava kurukku, thick coconut milk and about 2-3 cups of water. Mix well and make sure there are no lumps. Cover and let it ferment for at least 3 to 4 hours or overnight.
3. When ready to make aapam, add enough water to make the batter to running consistency. Heat the aapam pan (I have the non-stick pan so didn’t need to use any oil) and when hot, add about a big laddle of batter in the center and quickly lift the pan and circle the pan to spread a thin coating of the batter around the edges of the pan. Cover and cook till the batter in the center is cooked and the edges get a nice golden brown color. Carefully remove the aapam from pan and serve with your choice of kadalai curry (Garbanzo beans/Black Channa) or potato stew. Enjoy!!!
I fermented the batter for about 4 hrs and this is how the fermented batter should look.