Note:For Aapams – I used the ready Rice Palaapam mix (Fine rice flour with yeast) to be reconstituted with water, salt and a pinch of sugar.
For Variations-You can also break an egg in the center portion of the aapam while its cooking and cover for over 1-2 minutes. The white gets cooked fully and the yellow is slightly jiggly. Crack some pepper and salt into this and you can dip the edges of the lacy aapam into the soft egg before taking a dig into the stew.
This is my submission for RCI Kerala hosted by Jyothsana at Curry Bazaar.