Chettinad Appam

Ingredients

• • Rice (raw) - 2 cups
• • Urad dal - ½ cup
• • Fenugreek - ¼ teaspoon
• • Coconut (grated) - ¼ cup
• • Jaggery (grated) - 2 cups
• • Cardamoms - 3
• • Oil (for frying) - as required

Method

• 1. Wash and soak rice, urad dal, fenugreek together for 2 hours.
• 2. Grind together to a fine paste.
• 3. Add coconut, jaggery, cardamom and grind again to a smooth consistency.
• 4. Ground batter should be of bajji batter consistency.
• 5. Heat oil and ghee together in a small kadai.
• 6. Using a small deep ladle, pour batter in the centre of the oil.
• 7. When it comes up, gently turn over. Remove quickly when it is still soft. (Do not allow to become crisp.)
• 8. Drain off excess oil. (Arrange kitchen absorbant paper on a plate and then keep appam.)
• 9. Arrange on a flat and broad plate side by side. (Appam will stick together if arranged one on top of another)
• 10. Serve hot or cold.