Raw rice - 1 cup
Par boiled rice - 1 cup
Fenugreek seeds - 1 tsp
Urad Dal - 2 1/2 tbsp
Coconut milk - 3 tbsp
Appam soda - 1/2 tsp
Soak raw rice, par boiled rice, fenugreek seeds and urad dal for 10-12 hours.(I soaked it from morning 6 to evening 6 pm, then ground it and fermented it overnight)
After 10 hours, ground it to a fine paste. Add salt and mix it well with your hands. I ground it with warm water. The batter should be of thinner consistency than dosa batter. Store it in an airtight container, leave it for another 10 hours or overnight to ferment. In the morning the appam batter would have raised nicely.
Before making appams, add coconut milk, appam soda and mix well. Keep it aside for 10 minutes.
After 10 minutes- appam batter can be used to make soft appams.
Heat the appam pan, then reduce the heat to low. Now add a ladle of batter in the center of the pan.(pan should not be too hot)
Holding both the handles of the pan, rotate the pan in such a way that the batter spreads all around in a circle.
After that close the pan with the lid. The flame should be kept in low. Once the appam is cooked and the edges start turning brown, remove the appam from the pan. (the appam will come off easily if you lift it with your hands)
Serve appam hot from the pan with sweetened coconut milk or any coconut based dishes.