Preparation Method
- Rinse the rice and urad dal thoroughly and soak them separately in water for at least 4-6 hours.
- Soak the fenugreek seeds along with the urad dal.
- Drain the soaked rice and urad dal.
- Grind them separately into a smooth batter using a little water as needed.
- Mix both batters together in a large bowl.
- Add the grated coconut, salt, and sugar.
- Mix well.
- Cover the bowl and let the batter ferment overnight or for about 8-10 hours in a warm place.
- Once fermented, add the baking soda to the batter and mix gently.
- Heat an appam pan or a non-stick skillet over medium heat.
- Pour a ladleful of batter into the center and gently swirl the pan to spread the batter into a thin layer.
- Cover the pan with a lid and cook for 2-3 minutes until the edges are crispy and the center is cooked through.
- Remove the appam from the pan and repeat with the remaining batter.
- Serve hot with your favorite chutney or curry.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.