About

Aapa

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Aapa, a soft, spongy and sweet dosa made with coconut and rice. It's one of the dosa made in our house after vaina Pooja (Gouri Pooja) , as we exchange vaina narlu(coconut) with our relatives after performing pooja. This coconut we use to make any sweet or dosa.

This is my granny's recipe and when I was at my mom's place this time, she made this specially for my youtube channel. 

This dosa tastes good when served hot with spicy coconut chutney and homemade butter. 


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Aapa

Yield: 25-30 aapas
Author: Namitha Shenoy
Prep time: 30 MinCook time: 5 Mininactive time: 13 HourTotal time: 13 H & 35 M
A soft, spongy and sweet dosa made with grated coconut and rice.

Ingredients

  • Dosa rice - 4 cups
  • Coconut (grated) - 2 nos 
  • Sugar - 1 cup 
  • Baking soda - ½ tsp 
  • Salt to taste 
  • Coconut oil for frying dosa

Instructions

  1. Wash well and soak dosa rice for almost 4-5 hrs.
  2. Grate the 2 coconuts and keep aside. 
  3. Now, grind coconut using little water. It should be ground to smooth paste. 
  4. Once done, drain off the water from soaked rice. Add the rice to the coconut paste and grind until you get a free flowing smooth batter. (add water gradually) 
  5. Once the batter is ready, transfer to a large vessel. Add sugar, Baking soda and salt. Mix well until sugar is dissolved. 
  6. Cover and let it ferment overnight. 
  7. Next day, you can see the well fermented batter. Jus mix it gently. 
  8. Heat a deep kadai. Grease with coconut oil. 
  9. Pour a ladle full of batter. Don't spread. 
  10. Put coconut oil to the sides. Cover and cook until the dosa is half cooked. 
  11. Now gently flip, add oil to the sides and let it cook until light brown. 
  12. Once done, transfer to a plate. Repeat the same process with remaining batter. 
  13. Serve immediately with spicy coconut chutney and homemade butter. 

Notes:

Cook the dosas on medium flame. Use coconut oil for authentic taste. Keep a large plate under the vessel during fermentation. This protects the overflowed batter.
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