Appam

AppamAppamSoak Wheat, Rice and Fenugreek seeds to gether in water for two hours.

After draining the water(do not throw away the water), grind them to a very smooth paste.

Light the Stove, and heat the kuzhi paniyaram kadai. Add oil and let it warm.

Add the jaggery to the ground paste. Grind this mixture again.

Add the grated coconut and elaichi. Grind in pulse for few seconds.

Add water to make the batter slightly loose in consistancy than the idli batter. But it should not be thin/watery batter.

Now pour small laddle full of this batter into the moderately hot oil, in the paniyaara kuzhi.

Allow one side to get cooked and flip each appam to the other side and cook till they are evenly brown in colour.

Remove the appam from kadai, drain excess oil in an absorbant paper.

Repeat the process for the remaining batter. Add oil whenever required. Warm up, reduce flame and then pour batter.

This appam will stay good for a week without acquiring that pulichu poana taste.

Serve with butter.. ( I like it that way. But ca be had as such)