Appam

Wash and soak the rice, split black gram and methi seeds for 6 to 8 hours. Drain and grind along with the cooked rice with little water. Transfer into a vessel, cover and let it sit for another 6 to 8 hours allowing it to ferment. Then add the salt, sugar, baking soda and coconut powder. Mix well and let it sit for 10 mins.

Heat an Appam Kadai or a deep non-stick pan and grease it lightly with oil. Pour a laddle full of the batter into it. Slowly rotate the batter on the tava so that a thin layer forms on the side while the middle remains thick.

Cover and cook for 1 minute, till the middle part becomes fluffy and the edges become golden.

Transfer to a plate.

For preparing coconut milk, grind the grated coconut with little water and strain it. Repeat this for 3 to four times by adding more water. Then add sugar and ejoy with appam.