Ingredients:

• Raw Rice – 1 cup
• Idli Rice – 1 cup
• Urad Dal – 1/4th cup
• Cooking soda – a pinch
• Salt
• Sugar – 1 tsp
• Fenugreek seeds – 1/2 tbsp
• Grated Coconut – 2 cups

Method:

1. Soak both rice varieties and urad dal in water for 3 to 4 hours. Then grind it separately.
2. Add the fenugreek seeds to the rice while grinding. You can grind both the rice together.
3. Keep it aside for fermentation for at least 7 hours before making the appam.
4. Add salt, cooking soda, sugar and grated coconut.
5. Mix all the ingredients.
6. Run in it in the mixie to make batter which is a little more watery than dosa batter.
7. Take a shallow non stick pan add little gingelly oil.
8. Pour the batter and close it with a lid for 5 seconds.
9. Remove lid and take out the cooked appam.
10. Serve with coconut milk, or kurma.

Recipe courtesy of Sify Bawarchi