Ingredients

• 4 cups - raw rice
• 1.5 cups - coconut grated
• 1.5 cups - cooked left over rice
• 1 cup - mung Sprouts
• 1/2 tsp - bicarbonate of soda
• Salt, to taste

How to Make Mung Sprouts Appam

• Soak the raw rice in water for 4 hours.
• Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night.
• Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
• I made these appams in a special pan used for appams, but if you don't have this you can also make it in normal pancake pans.
• To make the appam, take a ladle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
• Serve the appam warm with thali kari aanam.
• Recipe courtesy: Taste of Pearl City