Raw rice: 2 Cups
Par Boiled Rice: 1 Cup
Ural dal (skinless) : 50 grams
Shredded Coconut : 1 Cup
Coconut water : 1/2 Cup
Fenugreek seeds : 10 grams
Salt : According to your taste
Sugar : 2 Table spoon
Baking soda(optional): 2 Table spoon

Method of Preparation:

  1. First step is you should wash and soak both par boiled rice, and raw rice along with Fenugreek seeds and Ural dal for 4 to 5 hours.
  2. After soaking, use a grinder for soaked rice and dal for 15 to 20 minutes slowly, side by side add the coconut water, because it helps to soft batter.
  3. Please note that, batter should be smooth paste, should not be over liquid. The batter should be thin like Dosa batter consistency. Now transfer the batter to a big storing vessel, then, mix the salt and sugar let sit in room temperature overnight to ferment. This will helps to smoothness.
  4. Then, in morning you can see a slight rise in the batter level. Then take required quantity of batter then add little bit cooking or baking soda. Then leave aside for 15 minutes.
  5. Now, heat the Appam pan on the stove top in medium heat, If it is overheat, reduce to low, then using brush or cloth dip it in oil or ghee then rub the pan, because it will helps to Appam will release from the pan. Be careful, it should not be burn your hand.
  6. Then drop 2 blobs of batter in the center of pan and holding the handles of the pan do a twirl of the pan to spread batter to Appam.
  7. Then now, cover with a lid. Leave it for 2 to 3 minutes. Once the sides of the Appam change colour like golden brown, then remove it from the pan.
  8. Now the delicious and healthy Appam is ready. Serve with sweat Coconut milk. In order to coconut milk, extract the milk using blender then add sugar or Palm sugar then add some Cashew nuts, Cardamom power. Now coconut milk is ready.