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1. Raw rice - 1cup (125ml)
2. Parboiled rice - 1cup
3. Urad dhal - 1/8 cup
4. Fenugreek - 1 tbsp
5. Grated Coconut - 1/4 cup or can add little coconut milk
6. Salt - 1/4 tsp

Method: 
1. Soak Rice separately for minimum 4 hours.
2. Soak Urad dhal and fenugreek together for minimum 4 hours.
3. First grind Urad dhal with fenugreek finely. To this add grated coconut and grind finely. Finally add soaked rice and grind little coarsely. Use the soaking water for grinding the dhal and rice. This batter to be bit dilute than idli batter. The batter to be allowed to ferment (for a day).
4. Add sugar to the batter before making appam. If the batter is thick add sufficient water.
5. For jagary appam (brown), add grated jagary as per taste. Boil 1/4 cup water separately and add grated jagary.  Once jagary is dissolved, filter this to remove any dust. Add the solution to the batter and mix well.

Tips for making soft appam:
Before fermenting the batter, take 1 big scoop of batter and dilute it with 1 cup of water. Bring this to boiling point and stir continuously to prevent it sticking into vessel. Stop boiling once it becomes slightly viscous. Allow it to cool down and mix this to the batter thoroughly before fermentation or
Before fermenting the batter, add a pinch of soda (not good for health) 

Coconut dosai:
1. Prepare batter as said above and ferment it. Do not add sugar or jagary.
2. Season the batter with 1/2 tsp mustard seeds, 1/2 tsp jeera seeds, 1 or 2 red chili, 1 chopped green chili, little grated ginger, little chopped onions (optional) and curry leaves.
3. Pour this Batter in hot dosa pan like rava dosa.
4. Serve hot with coconut chutney or tomato chili chutney.

tsp - Tea Spoon
tbsp - Table Spoon

 

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