1 cup parboiled rice
1/3 cup urad daal
½ tsp. methi seeds (optional.)
½ tsp. Pepper coarsely pound
½ tsp. jeera coarsely pound
1 tbsp coconut scraping
Optional ingredients – all to taste
Finely chopped onion
Finely chopped coriander leaves
Finely chopped green chilies
A pinch of hing.
Soak the rice,daal and methi for about 3hrs.
Grind it coarsely with little water.
Leave over night to ferment, in the morning add in coarsely ground pepper, jeera and coconut scraping.
The optional ingredients are added at this stage.
An appa pan is warmed (prestige has these non stick ones, though I use the traditional iron ones) drop oil in each one of the scoops when the oil warms fill the scoop with the batter. Cover for 2-3mnts. Then turn the appan over to roast the other side.
Though my brother and I used to eat with home made butter and pickle my children and husband like it with the traditional coconut chutney.