Pesarattu recipe Kal dosai recipe
Wash and soak the rice, urad dal and poha for 5-6 hours.
Grind it into a smooth paste along with the coconut. Add salt and keep it aside for fermentation. It took 5-6 hours for me to get the batter fermented. It depends on the weather conditions of the place you live in. Add cooking soda, sugar just before making. If making a small portion add only to that portion. The consistency should be like a dosa batter. Keep an aapam pan ready on the stove top. The pan should not be too hot. You can even use a normal deep pan. I used non stick aapam pan. Pour batter towards the centre of the pan and rotate the pan to spread the batter.
Cover the pan with a lid and after few seconds you can see the aapam got cooked in the centre and lacy borders on the sides.
No need to flip it on the other side. Take it out from the pan using a butter knife or a ladle.
Aapam is ready to serve now.
Note: Sona masoori rice | raw rice 1 cup Idli rice | par boiled rice 1 cup Urad dal 1/4 cup Poha | aval 1/4 cup Coconut 1/2 cup Cooking soda | baking soda 1/2 tsp Salt as needed Sugar 2 tsp Video on how to shape aapam Uma Ganesan
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