Karupatti aapam palm sugar aapam

Ingredients

• 1 cup Boiled rice
• 1 cup Raw rice
• 1 handful Urad dal
• 250 gm Palm jaggery

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Preparation

• 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.

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