Appam

How to Make Appam Batter :

Raw Rice - 2 cups

Boiled Rice - 2 cups

Urud Dhal - 2 tbsp

Coconut - 1/2 mudi

Coconut water - 1 cup( optional)

Ripe Banana - 1 (optional)

Appam Soda/Baking Soda - 1/4 tbsp

Salt - to taste

sugar - 1 tbsp

• Soak the rice and dhal for 2 hours in warm water and add to grinder to make a fine paste. You can add coconut water to the grinder instead of water to get the consistency. Also adding 1 or 2 ripe banana's to the batter while grinding will give a different flavor. Its however optional.
• Grind the coconut into a fine paste in a blender/mixer and add to grinder to blend with the remaining ingredients. Once done, store the batter in an airtight container for minimum 6 hours.
• Now take only the required amount of batter you need, and refrigerate the remaining.
• Now, to the batter to be used, add 1/4 tbsp appa soda/ baking soda, sugar - 1 tbsp, and salt - to taste and let it remain for 1/2 an hour for the batter to get fermented.

Now your appam batter is ready.

For Appam:

• Take a non stick kadai that is curved inwards. if you dont have a curved pan, use a flat non stick pan.
• Add 2 spoons of batter to the centre of the kadai and holding the handle, spread the batter to the sides. Close with lid and let it cook for 2 mins.

Serve hot with Stew or and curry or coconut milk. ....

Tips:

1. To make sure the shredded coconut is ground into a fine paste and that we dont have any bite size coconut pieces, i grind the coconut separately in a blender and then add to grinder along with the other ingredients. You can try adding the coconut directly to grinder as well.
2. Adding sugar gives a crisp and Browning effect to the outer circle of the appam. If you want white appam, avoid adding sugar.