Jul 9, 2009


  • Raw Rice - Pacharisi - 1 cup
  • Idli Rice - 1 cup
  • Urad dhal - 1/4 cup


Soak all three above ingredients together in water overnight. Then grind them to a fine paste consistency (similar to dosa consistency). You can also use baking soda a pinch if needed. Keep it aside for about 8 hours before using it.When making aapam, the differences between normal dosa and aapam are, the center of the aapam should be thick and the outer edges should be thin and crispy. Also there is no need to flip the aapam for getting the other side cooked. Once you pour the aapam, juz close it with a lid. You will hear the sizzling sound of the water dripping from the covered lid onto the pan once the aapam is done. This is the indication showing that ur aapam is ready.

Aapam goes excellent with coconut milk.

Sending this aapam recipe to dosa corner event hosted by my best pal Padma...


  1. Good Kavi ... more dosa recipes from you ... thanks dear :D

  2. Appam looks inviting!!
    Drop in sometime

  3. tempting yummy south indian breakfast...looks perfect

  4. Aapam looks yummy & tempting.

  5. instead of baking soda--sago can be added while grinding batter (half to quantity of rice) t will make appam softer...

  6. Thanks friends...
    @ Guna , thanks fot the tip ..we will try making in ur method soon ...


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