Ingredients

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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

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Method

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1. Wash and soak rices, dal, seeds together for 6-7 hours.
2. Grind to a smooth batter, add salt and keep overnight.
3. Keep batter thick as coconut milk will be added.
4. Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.
5. Blend in a mixie, strain and extract thick milk.
6. Mix soda and coconut milk into batter.
7. Apply a little oil on a non-stick or heavy griddle.
8. Pour a ladleful of batter on hot griddle.
9. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
10. Do not spread with spoon. A thin dosalike pancake must be the result.
11. 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.