|2 cup||Raw rice|
|¼ cup||Split black gram|
|¼ tsp||Methi seeds|
|½ cup||Cooked rice|
|2 pinch||Baking soda|
|2 tsp||Coconut powder|
Wash and soak the rice, split black gram and methi seeds for 6 to 8 hours. Drain and grind along with the cooked rice with little water. Transfer into a vessel, cover and let it sit for another 6 to 8 hours allowing it to ferment. Then add the salt, sugar, baking soda and coconut powder. Mix well and let it sit for 10 mins.
Heat an Appam Kadai or a deep non-stick pan and grease it lightly with oil. Pour a laddle full of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick.
Cover and cook for 1 minute, till the middle part becomes fluffy and the edges become golden.
Transfer to a plate.
For preparing coconut milk, grind the grated coconut with little water and strain it. Repeat this for 3 to four times by adding more water. Then add sugar and ejoy with appam.
1. Adding cooked rice while grinding is optional, this is just to increase the softness of the appam.
2. Coconut powder is optional, you can add coconut ilk too, this addition is for better taste.