Appam

==Description==
* Ethnicity - South Indian
* Type of meal - Party, Lunch, Dinner
==Ingredients==
* 3 cup: Rice-soak in water with daal 
* 1 cup: Urad daal dhuli-soak for 4 hours 
* 1 cup: Coconut-grated 
* 1 tbsp: methi dana 
* 1 tsp: salt or to taste 
* An appam maker or a small, shallow kadahi- 6”-8” diameter on top oil to cook 
==Directions==
# Drain the water out of the daal mixture and grind together with the coconut and salt. 
# Leave to ferment 6-7 hours, or overnight. 
# When fermented, add enough water to make it a pouring consistency. 
# Heat a tablespoon of oil in the kadahi/appam maker, swirl it around and pour off extra oil. 
# When hot, pour about L cup batter in the kadahi. 
# Turn the kadahi around swiftly, to let a thin layer rise up to cover the sides of the kadahi also. The center is thicker. 
# Cover, lower the heat and cook, till the edges start lifting (about a minute). 
# Uncover, ease out the appam thus formed and transfer on to a serving plate. 
# Continue thus with the rest of the batter. 
# You might have to grease again only after 3-4 appams
Category:Indian Recipes
Category:South Indian Recipes
Category:Fenugreek Recipes
Category:Coconut Recipes
Category:Dal Recipes