this recipe is without coconut milk and tastes excellent
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
Wash and soak all ingredients except salt and sugar for 5 to 6 hours and grind to a very fine paste.
Add salt and sugar and mix well.
Take 1 spoon of batter in a thick vessel. Add 2 cups water and mix well .
Keep on low flame and keep stirring the mix till it starts boiling. The mix will change colour from milky white to pale white .
Let it thicken like a porridge.
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.
For making appams, heat a kadhai, preferablythe kadhai you use for deep frying or a non stick one.
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.
Check and remove on a plate when the appam is cooked