This karupatti aapam palm sugar aapam is a part of SNC 7 April challenge. This is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Shama from southern team challenged us with this karupatti aapam palm sugar aapam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.
1 cup Boiled rice
1 cup Raw rice
1 handful Urad dal
250 gm Palm jaggery
Make thick palm jaggery syrup. Filter it and remove the impurities with a strainer once cooled. Soak rice and dal for only 2 hours and grind it to a very smooth batter, no fermentation needed. Mix palm jaggery syrup with the batter without any lumps. Heat aappam tawa or any non-stick kadai. Pour a small ladle of batter in the centre and then hold its handle with both the hands and rotate the kadai, hence the ladle will spread like a dosa. Spread a spoon of oil over it. Cover with a lid. Cook in slow flame till done. The centre part will be of and edges crispy. Just roll over and serve hot.