Raw rice - 2 cups
Dehusked black gram - 1/2 cup
Coconut extract - from 1 large coconut
Cooking soda - 1/2 tsp
Fenugreek - 50 gms
Boiled rice - 2 cups
Rock salt-3 1tsps
Sugar - to taste
Oil (or) ghee - enough for frying
Soak dhal and rice together for 3 hours. Grind to thick,
smooth paste. Add salt after grinding. Allow the batter
to ferment for 10 hours.
When ready to use the next morning, grate coconut and take two extracts of coconut milk, using 1 cup of water altogether for both extracts.
Strain well and pour on top of the batter with sugar and soda. After one or two minutes blend it well.
Heat a deep curved Appam pan or a small kadai and wipe it with a cloth dipped in oil.
Pour a ladleful of batter in the centre of the hot pan. Lift pan from fire and tilt it in circular motion so that Appam is formed.
Centre of the Appam should be thick and sides lacy. Cover with a lid and cook on medium flame. Cook on one side only.
When there is no uncooked batter, and rim is tinged light brown, remove Appam carefully from the pan using a spatula or a flat ladle. Serve hot with thin sweetened coconut milk.