Ingredients

• 1 cup - raw rice
• 1 cup - parboiled rice
• 1/4 cup - urad dhal
• 1/2 tsp - fenugreek seeds
• 1/4 tsp - baking soda / cooking soda for every 1 cup of fermented batter.
• Salt to taste
• Water as required

How to Make Appam - Hoppers

• Combine first four ingredients together and wash 3-4 times.
• Soak in sufficient water for 2 hours.
• Strain the water and use it for grinding.
• Grind the soaked ingredients into a fine paste. Use water as required.
• Add salt and, using your hand, mix batter thoroughly.
• Keep aside for 8-10 hours or overnight, to let it ferment.
• After 8 hours batter should have risen to double the original quantity and also have a foamy texture at the top.
• Mix the fermented batter and dilute it with required amount of water. It should be a little thinner than dosa batter.
• Cooking:
• Before making appam, dilute baking soda with 2 tsp of water and mix it to the batter.
• Heat appam pan or non-stick wok on medium heat and grease it with a little oil.
• Whisk and take a ladle full of batter, pour it in the centre of the pan, and immediately swirl the pan so that batter gets coated on the sides of the pan.
• Cover the pan and cook for 3-4 minutes.
• When it is lacy and crispy on its edges and thick and spongy in the middle, remove from the pan.
• Serve with stew or coconut milk.
• Recipe courtesy: Sara's Yummy Bites