INGREDIENTS
Main Ingredients
1 cup solam / sorghum
1 cup brown rice
1/4 teaspoon fenugreek seeds
1/4 cup cooked rice
1/4 cup fresh shredded coconut
1/4 teaspoon active dry yeast
1 teaspoon jaggery
1 teaspoon salt
2 cups water
For Tempering
1 teaspoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 teaspoon minced ginger
2 sprigs curry leaves finely chopped
1/4 teaspoon red chilli flakes
1 green chilli finely chopped
2 tablespoons coriander leaves, chopped
INSTRUCTIONS
Wash and soak the solam along with rice and fenugreek seeds overnight. A minimum of 6-hour of soak is required as the grains are very hard. After soaking, drain the water used for soaking. Add a cup of water and grind to a paste. Halfway through, add the cooked rice, coconut, yeast, jaggery, and salt. Grind again to a fine paste. Transfer the ground batter to a bowl. Rinse the mixie with a cup of water and add to the bowl. (A total of two cups of water is used for grinding the batter). Cover the bowl with a lid and let the batter ferment for about 6-8 hours. Once fermented the batter should be foamy and bubbly. Set aside.
Tempering: Heat oil in a pan and add in all the tempering ingredients except chillies and coriander. Let the mustard seeds crackle and the curry leaves crisp up. Remove the tempering and add it to the batter.
Add the coriander leaves and the green chillies to the batter and mix well to combine. The appam batter consistency should be thin. Little thinner than the dosai batter consistency. Add water if necessary to adjust the consistency of the appam batter.
Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all sides.
Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula. Serve the appams hot.