Aappam

Ingredients:
Parboiled rice – 1 cup
Raw rice – 1 cup
Coconut milk – 1 cup (needed before making aappam)
Split black gram or urad dal – ¼ cup
Sago – 2 table spoon
Flattened rice flakes (Poha) – 2 table spoon
Curd – 2 table spoon
Fenugreek seeds – 1 table spoon
Sugar – 1 table spoon
Cooking soda (aappa soda) – one generous pinch (needed before making aappam)
Salt – as per taste
Oil – little to grease pan in between

Method:
* Batter for Aappam: Soak parboiled rice, raw rice, urad dal and fenugreek together for 6 to 8 hours; soak sago and flattened rice (poha) separately for 2 to 3 hours.
* Now put all items together with salt, sugar, curd in a blender and grind to a smooth paste; keep for fermentation for 8 to 10 hours; now add coconut milk, cooking soda and mix well; now the batter is ready for aappam (consistency should be little thinner than dosa batter).
* Making of Aappam: Grease and heat aappa chatti (pan); pour one laddle of batter gently in the middle of the pan; lift the aappa chatti with both hands; carefully rotate (swivel) the pan slowly so that the batter forms a thin layer on the sides (360 degrees) without any gap; now keep the pan back on the stove; you can see the edges are thin and thick in the centre.
* Cover and cook for few minutes in low flame; cook till the edges are red or golden and centre is cooked and spongy. MythiliThiyagu