Kerala aapam is supposed to be a different version of Dosa. Hope you will all like it. This is usually made in aapa chatti , it can also be made in a thick bottomed usual kadai .Cook the aapam with a lid and remember NOT to turn the aapam [ only one side is cooked]
For around 600gms of plain rice [ pachai arisi] you need one full dessicated coconut.Soak the rice for about 1 to 1.5 hrs and grind well along with the dessicated coconut to make a smooth paste as that of dosa batter. [Both the ingredients to be added together.] wash the grinder/mixie with extra water at the end and make kappi [ kuzhu ] allow it to cool and mix well with the batter and keep in room temperature to ferment and raise and before making aapam add a pinch of soda and salt to taste.
Serve with korada chutney or Stew or kadala curry