Appams

Recipe Ingredients

2 cups	320g / 11oz	Plain rice - (not long grain)
2 cups	474ml	Parboiled rice
3 tablespoons	45ml	Urad dal
1 teaspoon	5ml	Fenugreek seeds
1/2 teaspoon	2.5ml	Sodabicarb
1		Coconut grated

Recipe Instructions

Wash and soak rices, dal, seeds together for 6-7 hours. Grind to a smooth batter, add salt and keep overnight. Keep batter thick as coconut milk will be added. Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.

Blend in a mixie, strain and extract thick milk. Mix soda and coconut milk into batter. Apply a little oil on a non-stick or heavy griddle. Pour a ladleful of batter on hot griddle. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.

Do not spread with spoon. A thin dosalike pancake must be the result. Stack or eat immediately with chutney, curds, gravy vegetables or pickles.

Add salt only 2 hours before using.

Source:
Rotis and Naans of India by Purobi Babbar

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