Aapam is a traditional dish native to Kerala. The crisp pancakes with fluffy middles are made from fermented rice paste and coconut. Though the number of ingredients are not many and the entire recipe sounds simple, getting the proportions, the taste and the texture is fine art. There are many variations, but this is the recipe that works for me. Do try it and let me know if you have any questions in the comments section. 

This recipe can make about 10 medium sized aapams.


Raw rice – 1 cup

Boiled rice – 1/4 cup

Urad dhal – a handful

Grated coconut – 1/2 cup

Cooked rice – 1/4 cup


Soak the first three ingredients for at least 4 hours

Grind it along with the other ingredients by adding water (you can use the water you used to soak the rice) or coconut water collected when breaking open a coconut to make a fine, thick batter. Leave it aside overnight to ferment.

 When fermented, add more water if required to bring it to the consistency similar to dosa dough.

Heat the aapachatti and add the batter, roll the batter around and let some of the remaining flour collect in the centre. Close and cook for 2-3 mins on medium flame till the middle is well done.

* Aapam goes well with coconut milk with sugar, banana stew( if you like it sweet) and both veg / non veg stews and kurma.

I would like to share my favourite side dish 

Pazham(banana) stew


Ripe bananas -2 ( cut into thick cubes)

Brown or white sugar – as per taste

Coconut – 1 cup ( take thick milk – with half cup water and thin milk – with one cup water)

Water – 1 and a half cups

Ghee – 1 tbsp

Cardamom powder – as per taste


Take a tbsp ghee in a kadaai. When hot, add the banana cubes and stir for 1 min. Add sugar and thin coconut milk. Let this boil. Then add thick milk and cardamom powder to taste and stir. Check the sweetness and add more sugar, if required. Switch off the stove when it boils and serve hot.

*The color of the stew will differ based on the sugar you add.


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