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A tasty bread substitute made of rice batter in coconut water is a famous south indian breakfast.

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Preparation Time: 1 hour    Cooking Time: 5 mts   & nbsp
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To make the batter:
4 measures of rice (chawal)
1/2 measure of par-boiled rice (ukda chawal)
1/2 measure of urad dal (split black lentils)
handful of beaten rice (poha)
1 cup grated coconut
coconut water if available


  1. Wash the rice and soak separately.
  2. Soak the urad dal and poha separately.
  3. Grind the rice first. then add urad dal and poha to the rice.
  4. Add the shredded coconut finally.
  5. You may substitute coconut water for normal water while making the batter.
  6. Ensure that the batter is more or less smooth.
  7. Add salt for taste and keep the batter out to turn sour.


  1. Add sugar (as per taste) to the batter.
  2. Put a thick based kadai on the stove.
  3. Rub the kadai with a little gingely oil
  4. Now pour a ladle of the batter in the centre of the kadai and turn the kadai around to spread the batter.
  5. Close the kadai and keep the flame low.
  6. After about 2 minutes remove the aapam from the kadai.
  7. Serve hot with sambhar and chutney or stew.

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This recipe was contributed by Sudha34 on 03 Nov 2005

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