Appam

Ingredients

* 3 cup: Rice-soak in water with daal
* 1 cup: Urad daal dhuli-soak for 4 hours
* 1 cup: Coconut-grated
* 1 tbsp: Methi dana
* Salt to taste
* An appam maker or a small, shallow kadahi- 6”-8” diameter on top

Oil to cook


Method

1. Drain the water out of the daal mixture and grind together with

the coconut and salt.
2. Leave to ferment 6-7 hours, or overnight.
3. When fermented, add enough water to make it a pouring consistency.
4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it

around and pour off extra oil.
5. When hot, pour about L cup batter in the kadahi.
6. Turn the kadahi around swiftly, to let a thin layer rise up to

cover the sides of the kadahi also. The center is thicker.
7. Cover, lower the heat and cook, till the edges start lifting

(about a minute).
8. Uncover, ease out the appam thus formed and transfer on to a

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