Appam without coconut.

Appam is the traditional recipe of Kerala prepared with rice. While the traditional version calls for coconut in it, I've tried it without coconut. My mom started preparing this at home after my father started taking medicines for heart related problems and high cholesterol. My mom always considered that avoiding coconut would reduce cholesterol intake!!! I guess its true to some extent. So here's the different version of Appam recipe - without coconut.

Ingredients:
Pan for making appam or Appam chatti
Rice flour - 2 cups.
Black gram dal / urad dal - 1 1/2 tbsp.
Fenugreek seeds / methi seeds / uluva - 1/2 tsp.
Beaten rice / rice flakes / aval - 3/4 cup.
Salt - 3/4 tsp.
Sugar - 2 tsp.

Method:

1. Soak black gram dal, fenugreek seeds and rice flakes in sufficient water for one hour.
2. Grind them into smooth paste.
3. Pour the ground paste into a large vessel and add remaining ingredients and mix well.
4. Add water little by little and mix well till you get a thick batter without any lumps.
5. The batter will be sticky, but do not add too much of water. It should be like Idly batter.
6. Allow it to ferment for 8 to 10 hours or overnight.
7.  If you live in an extremely cold climate then you may need to add some yeast to ferment.
8. Heat the appachatti, when hot lower the flame.
9. Mix the batter well and pour one full ladle into the pan.
10. Immediately swirl the pan to spread the batter and cook on one side till done.
11. Tasty appam is ready. Serve with Potato stew or Kadala curry.
12. Use a lid for faster and even cooking.