Appam

Ingredients

• Parboiled Rice (Sela Chawal) 3 cups ]
• Husked Black Gram (Urad Daal Dhuli) ¾ cup ] soak for 4 hours
• Fenugreek Seeds (Methi Dana) 1 tbsp ]
• Coconut, grated 1 cup
• Salt 1 tsp or to taste
• An appam maker or a small, shallow kadahi— 6”-8” diameter on top
• Oil to cook the appams

Preparation

• Drain the water out of the rice and daal mixture and grind together with the coconut and salt.

• Leave to ferment 6-7 hours, or overnight.

• When fermented, add enough water to make it a pouring consistency.

• Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.

• When hot, pour about ¼ cup batter in the kadahi. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.

• Cover, lower the heat and cook, till the edges start lifting (about a minute).

• Uncover, ease out the appam thus formed and transfer on to a serving plate.

• Continue thus with the rest of the batter. You might have to grease again only after 3-4 appams.