Appam

Description

 * Ethnicity - South Indian
 * Type of meal - Party, Lunch, Dinner

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
 * 1 tsp: salt or to taste
 * An appam maker or a small, shallow kadahi- 6”-8” diameter on top oil to cook

Directions

 * 1) Drain the water out of the daal mixture and grind together with the 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.
 * 5) When hot, pour about L cup batter in the kadahi.
 * 6) Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.
 * 7) Cover, lower the heat and cook, till the edges start lifting (about a minute).
 * 8) Uncover, ease out the appam thus formed and transfer on to a serving plate.
 * 9) Continue thus with the rest of the batter.
 * 10) You might have to grease again only after 3-4 appams