APPAM

INGREDIENTS :
Raw rice   2 cups
Idli rice     2 cups
Urad dal   1/2 cup
Methi seeds  1 tsp
Cooked rice   1 cup( pazlya saddam)
Coconut       1/2 shell
Sago             1/2 cup
Rock salt       31/2 tsp
Sugar            4 tsp
Oil                 little
METHOD :
Soak  rice, dhal and methi seeds for 5 hrs. Grate the coconut.
Grind  to smooth paste. Add coconut  to the grinding  when rice 3/4th grinded.
Add cooked rice at the end of grinding. Grind for about 5 mins add salt pour into a separate bowl.
Batter must not be thick. Sprinkle the sago on top of the batter. Do not stir and allow to ferment.
Next day add sugar and mix well.
Heat the appam kadai and pour a laddle full of batter in the center. Lift the pan and tilt in circular motion so that the center part is thick and the sides are thin. Drizzle little oil, cover and cook.
When cooked carefully lift the appam without breaking the sides.
Serve with coconut milk or stew.