Chettinad appam recipe

INGREDIENTS:

1. Rice - 4 cup
2. Black gram - 1 cup
3. Milk - 1/4 cup
4. Cooking soda – 1/4 teaspoon (tsp.)
5. Salt - to taste
6. Oil - as required.

PREPARATION:

1. Soak rice and black gram for 3 hours.
2. Grind the soaked rice, black gram into a thick batter. NOTE: Grind them separately and mix them together for better result.
3. Now add salt, cooking soda, milk to the batter and mix well. NOTE: Batter has to be dosai batter consistency. Add water if needed.
4. -- Making the appam --
   1. Heat oil in appam pan (refer the image below) on medium flame.
   2. Pour a ladle of batter into the center.
   3. Quickly swirl the appam pan to spread the batter thinly on the walls.
   4. Cover the appam pan and cook for 3-4 minutes. (i.e.) thin edges are golden brown, the bottom is fluffy and cooked.
   5. Gently run a spatula under the appam to release it from the appam pan and serve hot with coconut milk.
5. Make more appam with the rest of the batter and serve.

NOTES:

1. APPAM PAN:
2.