Appams are thin crepes made with rice batter. It is a traditional South Indian breakfast.
Soak brown rice, methi seeds and urad dal for 2-3 hours.
Grind the above to puree/batter consistency with half a liter of water. Let it sit for 1 hour and add salt, add coconut milk and coconut water. Stir well. Cover the batter with a lid and let it sit overnight (8-10 hours) for fermentation.
Pour the batter with a ladle into a non-stick Kadai or bowl-shaped saucepan. Let it heat for 1 min. Serve appams with coconut vegetable stew.
|2 cups of Brown rice|
|1/2 teaspoon Fenugreek (Methi) seeds|
|1 teaspoon white urad dal (black gram without outer layer)|
|1 teaspoon salt|
|1/2 cup of coconut milk|
|1/2 cup of coconut water|