Coconut(grinded) 1/2 no
Fenugreek seeds a few
2. Grind all well soaked ingredients to a form of batter.
3. Allow the batter to ferment atleast for 8 hours.
6. Cover with a thick heavy lid and cook on medium heat for two to three minutes.
7. Check to see if the sides start leaving the tawa. The edges of the appam should be crisp and thin and the centre soft and spongy.
8. Serve hot.