Instructions: Wash and soak rices, dal, seeds together for 6-7 hours.

Grind to a smooth batter, add salt and keep overnight.

Keep batter thick as coconut milk will be added.

Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.

Blend in a mixie, strain and extract thick milk.

Mix soda and coconut milk into batter.

Apply a little oil on a non-stick or heavy griddle.

Pour a ladleful of batter on hot griddle.

Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.

Do not spread with spoon. A thin dosalike pancake must be the result.

Stack or eat immediately with chutney, curds, gravy vegetables or pickles.

Making time: Overnight recipe

Makes: 25-30 appams

Shelflife: Refrigerate batter for 2 days.

Add salt only 2 hours before using.

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