Appams

Step 1

Drain the water out of the rice and daal mixture and grind together with the coconut and salt.

Step 2

Leave to ferment 6-7 hours, or overnight.

Step 3

When fermented, add enough water to make it a pouring consistency.

Step 4

Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil.

Step 5

When hot, pour about 1/4 cup batter in the kadahi. Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker.

Step 6

Cover, lower the heat and cook, till the edges start lifting (about a minute).

Step 7

Uncover, ease out the appam thus formed and transfer on to a serving plate.

Step 8

Continue thus with the rest of the batter. You might have to grease again only after 3-4 appams.