A simple recipe for a Special South Indian Sweet Appam
Clean and soak the millet, dal and fenugreek seeds together for 4 to 5 hours.
Drain the excess water and grind to a fine soft batter by adding 1/2 cup water as and when needed. Ferment the batter for 6 to 8 hours or even overnight(if required). Once fermented, add salt, cardamom and dry ginger powders.
Take palm jaggery in a pan/thick bottom vessel, add 1 ¼ cups of water and heat until the jaggery melts. Keep the jaggery syrup aside and let it cool.
Once the jaggery syrup becomes cool, add it to the batter and mix well.
Heat an appam kadai (appam pan used to prepare appams) and make appam. Cover with a lid and cook for 2 minutes. Take the appam once the bottom is golden in colour and it is cooked.
Tasty sweet appam is ready to serve, serve it with coconut milk.
Once cooked, the appam will not stick to the pan and take it off(Do not flip).
I add a little ghee to the appam while cooking, but it is optional.
