Ingredients vegetarian 4 servings

• 2 cups raw rice
• 2 cups parboiled rice or idli rice
• 2 tbsp urad dal
• 1 tsp methi seeds
• salt to taste
• 2 tsp sugar

Directions

1. Wash and soak all ingredients except salt and sugar for 5 to 6 hours and grind to a very fine paste.
2. Add salt and sugar and mix well.
3. Take 1 spoon of batter in a thick vessel. Add 2 cups water and mix well .
4. Keep on low flame and keep stirring the mix till it starts boiling. The mix will change colour from milky white to pale white .
5. Let it thicken like a porridge.
6. Allow it to cool and after it is at room temperature mix with the batter leave the batter to ferment for 5 to 6 hours or overnight.
7. For making appams, heat a kadhai, preferablythe kadhai you use for deep frying or a non stick one.
8. Take batter seperately for immediate use. Add cooking soda and pour the batter in the kadai. Lift the kadai and rotate so the batter forms a circle. Let the extra batter come to the middle. Pour very little oil and cover with a lid.
9. Check and remove on a plate when the appam is cooked
10. Serve with coconut milk and sugar.

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