Aappam With Kadala Curry

Avery Happy New Year to all .
Iam going to start this new year with one of my favorite break fast recipe. Kerala aapam with kadala curry. This will be my first recipe for B.M 48 th edition under Nasta theme. When I saw this theme I didn't understand what nasta means. In India some regions people call breakfast as nasta, in some regions nasta is a snack which they have with evening tea, a bit confused right. what is nasta is it morning breakfast or evening tea time snack? or both. Finally I decided to post a mix of break fast recipes and teatime snack recipe...
                                                                  My first recipe for this theme is a break fast recipe from Kerala. Aapam and Kadala curry is a very popular breakfast in Kerala cuisine. There are many variations in this recipe, the recipe changes a little bit family to family. Aapam is quite popular in TamilNadu and Andra cuisines too but here the recipe changes a lot. Even in Kerala cuisine they have a different varieties of aapam recipes like Palappam. vellappam and few more like this.
Let's check the recipe.......

INGREDIENTS:---
Raw rice  ----  2 cups
Idli rice  ----  2 cups
Cooked rice  ---  1/2 cup
Grated coconut  ---  1 cup
Sugar    -----  1 tea sp
Salt to taste
Cooking soda  ---  1/2 tea sp

Yeast  ----  1/2 tea sp
METHOD:---
1. Soak both  rice in enough water for 4 hours.
2. Add cooked rice and grated coconut to the rice and grind in to a smooth paste, add salt mix well and set a side to ferment for 8 hours or over night.
3. Aapam batter should be in little thin consistency then dosa batter.
4. Add sugar to yeast with 1/4 cup of warm water let it rise and add this yeast mixture and cooking soda to the aapam batter just before making the aapams.
5. Heat a aapakadai in medium heat, spray little cooking oil and wipe with a kitchen towl.
6. Pour a laddle full aapam batter, hold the kadai with two hands and rotate the kadai in to circle to spread the batter till 1/4th of the aapakadai, cover with lid reduce the heat to low and cook till the middle of the aapam cooked.
7. Make sure the batter should be in thin consistency then dosa batter so that you can spread the batter with out the help of a laddle.
8. Remove the aapam from the pan and serve hot with kadala curry or with stew.
Note:---
1. Rice should soak at least for 4 hour 
2. In this recipe I used yeast to give air in the batter for those holes If you don't want to use yeast,
Save the coconut water when you break the coconut add a tab sp of sugar to that coconut water and leave a side for two days to ferment and add this fermented coconut water after you grind the batter, mix well and set a side the batter to ferment. these aapams will be more tastier the yeast ones.  
Check for Kadala curry recipe
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