Having the idea of the salwar kameez, the girl could not open her mouth and say no (actually she liked that skirt too :)). Amma selected a gorgeous chamki work Georgette skirt. This little girl when came home the family is ready to out for a shopping to buy Diwali dresses. All the three of various financial status planned to buy a “Salwar set” (too early for that age). It was Diwali time and she and her two other friends were talking seriously about the new dress they are planning to get for the festival. This is a story about a little girl who learnt about the value of money and the value of affection at the age of 7 when she was yet a toddler in the ROAD of life. Open and check of the corners leave the sides.
AMMA GROCERY FULL
Pour 2 laddle full of the aapam batter, swirl, cover and cook on medium flame for 1.5 to 2 minutes. Coat it with a drop of oil using a small cloth ball. Once the milk it hot enough to dissolve the sugar switch off. Add required amount of sugar and cardamom powder. Mix 1/4 cup of water and rice flour and add it to the coconut milk. Filter it and squeeze the ground coconut to extract all milk. Add it to the hot water and cover the lid. Grind the coconut with very little water to a thick paste. Heat the water with salt until it starts boiling.
Grated coconut of 2 medium sized coconuts. check after 12 hours and if many bubbles appear on the surface it is perfect for making appams. Take the batter and add enough water to make it thin (almost like dosa batter consistency / poring consistency). That is when u spread the batter between your index finger and thumb you should see rava like grains after Add the cooked rice and sugar and grind with additional water until the batter is slightly coarse. Grind first the dal mixture and once the batter is fluffy add the coconut scrapings. Soak the urad dal, fenugreek seeds combined separately for the same time. This measurement gave around 25 medium sized aapams. Hence wanted to record the recipe in the blog for the rest of the world! So here comes the recipe for Spongy, lacy aapams without cooking soda or yeast! The taste was perfect and no yeasted smell even a bit! Hoila! The aapams were perfect lacy in the corners and spongy in the middles, they soaked with great love the coconut milk which I poured over them. Usually the idli batter I grind takes 18 hours to get properly fermented.) Finally when made the aapam after 18 hours of fermenting of the batter (ours is a hilly place and pretty cool these days. I was much worried when grinding the batter and was praying the kitchen Gods to bless me. Hence searched for several recipes both Tamilnadu and Kerala blogs and came decided upon a recipe. Not that amma good make lacy soft aapams but she always uses a pinch of cooking soda. My search for a perfect Aapam recipe came to an end.
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