appam

ingredients

Wash and soak rice and dhal for 2-3 hours seperately.
Grind together with coconut to very soft and nice batter.
Add salt and asafoetida and cooking soda and mix well.
Let it be ferment. Heat a appam pan.
Pour a ladle full of batter and add a tsp. of ghee or oil around. Close the pan with lid. It will swell like a ball. Cook well.
Scrape the sides with the handle of a spoon.
Pour another tsp. of oil if needed. Cook until golden brown.
It will be golden brown and crisp on the outside and very soft inside.
Serve hot with coconut milk, vegetable stew, Vegetable kurma etc