Appam with coconut milk

Name: Appam with coconut milk
Cuisine: Indian
Ingredients: 250 gm Raw rice (pacharisi); 60 gm Urad dal; 6 gm (1 tsp) Fenugreek seeds; 60 gm Leftover rice; 30 gm Coconut shredded; 1/4 tsp Appa soda; 1 tsp Rock salt; Water-as required; For coconut milk; half of one Coconut; 4 Cardamom; 100 gm Sukku karuppatti; Water-as required

Rohini Vasanth @cook_15545465

#reshkitchen
It’s a well know breakfast of Tamil Nadu and it is easily digestible.It has more health values because there is no oil in this recipe and coconut milk along with sukku karuppatti gives you digestion and strength.

Rohini Vasanth @cook_15545465

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Ingredients

250 gmRaw rice (pacharisi)
60 gmUrad dal
6 gm (1 tsp)Fenugreek seeds
60 gmLeftover rice
30 gmCoconut shredded
1/4 tspAppa soda
1 tspRock salt
Water-as required
For coconut milk
half of oneCoconut
4 Cardamom
100 gmSukku karuppatti
Water-as required

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Steps

1

Wash and soak Raw rice,Urad dal, Fenugreek seeds for 3 to 4 hours.
2

Grind the soaked ingredients along with leftover rice and shredded coconut with half a cup of water.
3

Grind it to the smooth paste and add more water to adjust the consistency.Make sure the batter is watery because if it’s too thick you can’t spread.
4

Add 1/4 tsp of Appa soda,a tsp of rock salt and ferment for min 6 hours.
5

Heat an appam kadai and pour a ladle full of batter on it. Spread gently clock wise or spread it like flower shape to make flower appam.Then close it and cook it for 2 mins in a medium flame.Finally it’s ready to serve.
6

For coconut milk: Grind coconut pieces,cardamom with some lukewarm water.do it thrice to get an enough milk and stain.
7

On a pan heat sukku karuppatti with some water and wait till it get dissolves starin it and add it to the coconut milk.
8

Finally our coconut milk is ready.Serve it along with appams.