Aapam is a popular breakfast dish from Kerala. In recent years, this simple dish has found admirers from all over the country. Many restaurants countrywide serve aapam. Typically, aapam is paired with a wet gravy called ishtew (possibly derived from stew). This is one of my favourite breakfast dishes. My mood perks up whenever I see aapam and ishtew on the dining table. This can also be had at dinner since it is light on the stomach.

Ingredients
2 cups red or brown rice
1/4 tsp fenugreek seeds (methi dhana, venthiyam)
1/4 cup cooked rice
1/2 cup grated coconut
2 cups water to grind the rice
2 tbsp raisin paste
Salt to taste
1/4 tsp baking soda
Method
Wash and soak the rice with fenugreek seeds for about 4 hours
Drain the water and transfer to a blender
Add the cooked rice, grated coconut and water
Grind to a smooth batter
Cover the batter and set aside in a warm place for about 8 hours
The batter will ferment and double in volume
This batter can be refrigerated for 3 days
To make the aapam, transfer the required amount of batter to a vessel
Add baking soda, salt and raisin paste
Mix well
Heat an aapam kadai (girdle)
Ladle some batter into the centre of the kadai
Lift the kadai from the flame and swirl it so that the batter is spread all over the kadai
You should get a round aapam, thick at the centre and thin at the edges
Place the kadai back on the flame, cover with a lid and cook for about 40-50 seconds
Aapam is ready (no need to flip over)
Use a spatula to remove the aapam from the kadai
Serve hot with ishtew or any other accompaniment of your choice
Enjoy!