- Raw Rice(i use sona masoori)-1 cup
- Idly Rice(big rice)-1 cup
- Urad dhal-1/2 cup
- Vendhayam/Methi-1/2 tsp
- Salt-1 tsp
This is how it works for me,say i want to make aappams on Saturday,I soak the ingrediants on thursday night.Friday morning,i grind them along with 1 handful of left over cooked rice(it adds softness to the appam batter) .Dont make the batter too watery.Add water now and then.It takes 20 to 25 minutes in a wet grinder for the above mentioned quantity.Transfer the ground batter to a vessel.Collect the water you used to clean the wet grinder in a vessel and heat it by stirring it now and then.The water reduces to become a koolu/semi-liquid consistency.
Allow it to cool and mix it along with the batter.Add salt and keep it near the oven.Saturday morning you can find the batter raised up.Heat the aappam kadai,grease it with little oil,pour one laddle full of batter into it and holding the two ends of the kadai swing it in a circular motion.The batter spreads around the kadai.Close it and leave it for a minute.The ends will be browned.It is time to take the aappams out.Serve it with thenkai pal.
For Thenkai pal,grind grated coconut in a blender with little water,drain it in a strainer,add sugar to it.Sweetned coconut milk is ready.