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Aapam

A soft flat rice cake, like a rice chapati, used for soaking up curries.
Cuisine: Indian

Ingredients

  • cooking fat take your pick
  • 1 kg rice 2 lb
  • 2 pint water 4 cups
  • 1 tsp baking powder
  • 1 tsp Salt
  • 1/2 pint coconut milk

Instructions

  • Wash the rice and drain well. When dry, pound until fine flour and sieve. Keep aside.
  • Mix the residue leftover from the sieved flour (NOT THE SIEVED FLOUR ITSELF!!!) with 2 pints water to make starch.
  • Let starch ferment
  • Mix rice flour, starch, baking powder, salt, and coconut milk.

Cook

  • Spread some fat at the bottom of earthenware (clay) pot.
  • Pour in large spoonful of rice mixture and spread along the bottom of the pot.
  • Cover with another pot (or lid?).
  • Cook 5 minutes.

Notes

Maybe you can use cast iron? Either way, seems you need a lid in order to cook this in order to steam the cake. My guess is Bogie doesn't want you to use a thin frying pan. A clay pot would mean less chance of burning. The result should be more like  a soft steamed cake, rather than a fried bread such as paratha.