| Ingredients | |
|---|---|
| 1 cup | Raw rice (pachai arisi) |
| 1 cup | Idli rice |
| 1 T | Urar dal |
| ½ cup | Thin poha |
| ½ no | Coconut |
| 1 pinch | Baking soda |
| Salt to taste |
Instructions
Soak the rice, urad dal for about 4-5hrs. Soak thin poha seperately. Cut Coconut in to pieces and grind it in a Mixie or Blender without adding water Drain the soaked rice, urdal, poha and grind along with coconut . Add salt to taste. Keep the batter for 8hrs for fermentation.
Heat a small non-stick pan which is shallow. Now add a pinch of baking soda in the batter.In a spoon take the batter and pour the batter gently to the non-stick pan. Gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. Cover the lid and cook for 1 to 2 minute till the edges become golden crisp and centre is soft. It is only required to cook on one side of the appam.
Notes
If you dont have Appam pan you can also use dosa pan. But you wont get appam shape.
Instead of using thin poha you can use Cooked rice .
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