Ingredients
2 cups plain rice(not long grain)
2 cups parboiled rice
3 tbsp. urad dal
1 tsp. fenugreek seeds
1/2 tsp. sodabicarb
1 coconut grated
Method
- 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.
Making time: Overnight recipe
Makes: 25-30 appams
Shelflife: Refrigerate batter for 2 days.
Add salt only 2 hours before using.
Kerala Dishes Index
