Ingredients:
2 cups raw rice
1 tsp fenugreek seeds
1 cup grated coconut
1 cup aval / rice flakes
2 green chillies
1 tsp ginger, finely chopped
4 shallots, finely chopped
1 tsp mustard seeds
1 1/2 tsp urad dal
salt to taste
1 tbsp oil
Preparation:
- Wash and soak rice and fenugreek seeds in water for 4-5 hours.
- Soak rice flakes / aval in little water for 10 minutes.
- In a blender, add the drained rice, fenugreek seeds, aval, grated coconut, salt and enough water and grind well to a smooth thick batter.
- Transfer to a bowl and mix well with hand. Then keep it covered for fermentation for 7-8 hours.
- Heat 1 tbsp oil in a pan and splutter mustard seeds. Add urad dal, finely chopped green chillies, ginger and shallots and saute well.
- Add this to the batter and mix well. Adjust salt and water consistency.
- Heat an appachatti ( appam pan / kadai ), pour 1 1/2 ladle batter and cook covered at low flame for 2 minutes.
- Open the lid and spread little oil on top (optional) and turn over and cook for a minute.
- Repeat with the remaining batter and serve with chutney or any curry of your choice…
