Soak broken raw rice, urad dal and methi dana in water, after rinsing twice.
Soak for three hours. Discard the soaked water.
Mix cooked rice and coconut and grind to a paste, adding required amount of water. (like dosa batter). Add salt and sugar.Keep covered, in kitchen table for 3 hours for fermentation.
After 3 hours rest, add baking soda and water to make thinner batter than that of dosa.
Cover for 15 minutes and then bubbles could be seen after adding soda.
Clean a nonstick kadhai with handles. Put a laddle of appam batter and swirl the kadhai with grip on handles.
Spread the batter with round shape. Cover and cook till golden brown.
Remove the appam with spatula and serve hot with homemade tomato-coconut chutney.
Thanks
