Appam

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Ingredients

1. Soak dal and rice together for 3 hours.
2. Grind to thick, smooth paste. Add salt at the end of grinding.
3. Allow to ferment for 18 to 20 hours.
4. Next day morning grate coconut and take two extracts using 1 ½ cups of water altogether for both extracts.
5. Strain well and pour on top of the batter with sugar and soda.
6. After one or two minutes mix it well.
7. Heat a deep curved 'Aappam pan' (small frying pan) and wipe it with a cloth which is dipped in oil.
8. Pour a ladle full of batter in the centre of the hot pan. Lift pan from fire and tilt it in circular motion sized appams so that Aappam is formed.
9. Centre of the appam should be thicker than sides.
10. Close with a lid and cook in medium flame.
11. Cook on one side only.
12. When there is no uncooked batter, remove appam carefully with flat ladle.
13. Serve hot with onion chutney, vadai curry or coconut chutney.

• When 'eyes' don't form in the dosa add little more cooking soda to the batter.
• If bottom of the dosa sticks to the pan and doesn't come out well that shows coconut extract added is more than required measure.
• Every dosa should be poured only when the pan becomes hot.
• Reduce flame after pouring.
• Keep a separate pan for Aappam dosa.
• Do use it for anything else for better result.