Step-by-Step Instructions

1. 1.Prepare and Soak Rice and Fenugreek Seeds

   Take a bowl and add 2 small glasses of Idli rice and 2 small glasses of raw rice. Add 1 teaspoon of fenugreek seeds to the rice. Wash the rice and fenugreek seeds thoroughly under running water. Soak them in fresh water for at least 5 to 7 hours or overnight.

2. 2.Prepare and Soak Poha

   In a separate small bowl, add 1 small glass of poha (flattened rice). Wash and clean the poha, then soak it in water until soft.

3. 3.Grind the Batter

   Once the rice, fenugreek seeds, and poha are adequately soaked, combine all of them and grind into a smooth paste. You can use a wet grinder or a high-powered mixer for this step.

4. 4.Season and Ferment the Batter

   Transfer the smooth batter into a large bowl. Add salt to taste and 1 tablespoon of sugar. Mix the batter thoroughly by hand to ensure all ingredients are well combined. Cover the bowl with a lid and leave it in a warm place to ferment for at least 7 hours or overnight. The batter should rise and become slightly bubbly.

5. 5.Dilute the Fermented Batter

   After the batter has fermented, add 1 small glass of coconut milk to it. Mix well until the batter reaches a flowing consistency. It should not be too thick nor too liquid, allowing it to spread easily in the pan.

6. 6.Cook Egg Appam (Optional)

   Heat an appam pan until it's hot. If needed, wipe the pan with a paper towel or cloth lightly greased with oil. Pour about 1 to 1.25 ladles of batter into the hot pan. Immediately rotate the pan to spread the batter evenly around the edges, creating a thin, crispy rim and a soft, fluffy center. Cover the pan with a lid and cook for 1 minute. Open the lid, break 1 egg into the center of the appam. Sprinkle a pinch of salt and black pepper powder over the egg. Cover again and cook for another 1-2 minutes until the egg is set to your liking and the appam edges are golden brown. Carefully remove the egg appam from the pan using a spatula.

7. 7.Cook Plain Appam

   To make a plain appam, repeat the process from Step 6, but omit adding the egg. Heat the pan, add batter, rotate, and cover. Cook for about 2-3 minutes until the appam is soft in the center and crispy golden brown at the edges. Carefully remove the plain appam from the pan.

8. 8.Serve Hot

   Serve the hot Appam (plain or egg appam) immediately with coconut milk or your favorite chutney.