Appam ~ with coconut Milk

Ingredients
1. Rice – 1 ½ Cup
2. Urad dal – ½ Cup
3. Coconut – ½ Cup chopped
4. Methi /Sugar / cook rice – 1tbsp
5. Salt as required

Procedure
Soak Urad dal and rice for at least 4 hours. Once soaked, remove the water and grind with Coconut pieces, methi and salt.

Leave to ferment for 7 hours or overnight. (I leave it overnight)
When fermented, add enough water to make it a pouring consistency like in dosa batter.

Heat the appam kadai (you get non-stick appam kadai in the market. It is easy to use) and grease with oil. Pour a ladle full of batter into the kadai and swirl it around to make a thin layer.




Cook covered till the edges start lifting and center of the appam is cooked.

You don’t need to grease the kadai every time in a non-stick maker.
Serve it with coconut milk or Vegetable stew or mutton stew

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



Coconut Milk Preparation

Make a paste of ½ cup grated coconut and add to 2 cups of warm water. Allow it to stay for few minutes and strain. Add sugar and elachi powder to the coconut milk.