Ingredients Idli Rice - 1 Cup Boiled Rice- 3/4th Cup (Replace with Regular Rice + 1tsp of Urad dhal) Cooked Rice - 1 Cup Urad dhal - 2 Tbsp Fenugreek - 1/4tsp Coconut Milk - 1/2 Cup Sugar - 1 Tbsp Baking Soda - 1/2tsp Salt and Water - As Needed

Method Soak both rice for at least 4 hours then add urad dal to it and soak for another 2 hours at least. 30 minutes before grinding add the cooked rice to the already soakin stuff and grind everything to smooth paste. Make sure to grind the batter thick as we are going to add coconut milk later. Allow to ferment whole night or 8 hours at least. They won't pop up like usual idli/dosa batter, so don't allow more than 8hours for fermentation. Now add Coconut milk, sugar and baking soda (adjust water the batter should be it runny compared to regular dosa batter, Pic 1), leave it aside for 10minutes. Meanwhile heat the aapa chatti/kadaai in low flame. Pour 1 ladle full of batter and rotate in circular motion, don't overcoat the batter more than once (Pic 2). The center kuzli/middle should have a tbsp of batter (Pic 2). Close the lid and allow to cook in low flame for few minutes like 3-4 minutes. Now increase the flame little bit high and cook for another couple of minutes. When sides starts separating/turns light brown like shown in Pic 3, remove it (Pic 4). Repeat the same above process for the remaining batter. Tips If you are making in large quantity, take small proportions at a time and mix with soda and coconut milk. If you do not find pores in the appam then check the batter consistency, it should be runny. The other reason for thick appam is lack of soda, so add a pinch. If they are not crisp then you added more coconut water, in that case add a tbsp of rava/sooji and try. If you are having it with coocnut milk then you can increase sugar in batter as well.