Aapam is a kind of dosa which is very popular in Kerala State of India.. it is very light and so you can eat and eat and eat ( unlike the conventional dosa which is heavy because of the higher proportion of urad dall ) Here is how you make it: Take one measure of urad dall, one measure of methi and eight measures of rice; soak for about an hour and grind it into a very fine batter.. ( grind for double the time that you would have done for conventional dosa ) ; Allow to ferment overnight ( you could add about a quarter teaspoon of dry yeast to ensure fermentation if your environment is airconditioned or leave it in the sun ); After the batter ferments you add salt to taste, a small quantity of baking soda, about two or three heaped table spoons of coconut powder, mix and set aside for a few minutes ( ten minutes ); then to make the aapam, heat a round bottomed kadai and pour one measure of sufficiently diluted ( trial and error here ) batter into the center of the kadai, and spread the batter by rocking the kadai as shown in the video clip .. replace on the stove, close the lid and allow to cook on a low flame say for about three minutes till the edges leave the kadai and also the center appears cooked.. lift off the kadai ( dont turn the aapam ) and onto a plate.. serve with any side dish.. coconut chutney, sambhar, curry etc ... and EAT !