Wash, soak the rice, dal and fenu greek for 3 hours.

Drain the water and grind to tight and smoothe batter. While grinding add the boiled rice too.

See to it the batter is thick and tighter than regular dosa batter. Because we have to add jagerry syrup later.

Allow the batter to ferment over night or 10 hours.

In 150 ml of water add the powdered palm jagerry and allow to boil.

When the syrup starts boiling well and the jagerry melts without any lumps, switch off melt and allow to cool down.

Add the syrup to the batter with cardamom powder. Mix well. Let the batter be in the thick milk shake consistency.

Heat the Appam pan and grease it.

Pour two or three ladles of batter in to the pan and swirl it around. Drizzle few drops of oil around.

Keep the flame to medium and close the pan with a lid.

After 2 or 3 minutes open the lid and take the Aappam out. It should be cooked on only one side.