Ingredients

• 3 cup Rice-soak in water with daal
• 1 cup Urad daal dhuli-soak for 4 hours
• 1 cup Coconut-grated
• 1 tbsp Methi Dana
• Salt to taste
• Oil to cook
• An appam maker or a small, shallow kadahi- 6"-8" diameter on top

Method

1. Drain the water out of the daal mixture and grind together with coconut and salt.
2. Leave to ferment 6-7 hours, or overnight.
3. When fermented, add enough water to make it a pouring consistency.
4. Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil. When hot, pour about L cup batter in the kadahi.
5. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker. Cover, lower the heat and cook, till the edges start lifting (about a minute).
6. Uncover, ease out the appam thus formed and transfer on to a serving plate.
7. Continue thus with the rest of the batter.
8. You might have to grease again only after 3-4 appams