Kodo millet appam !!!! Recipe

Cooking Directions

• STEP 1.Soak kodo millet, urad dal, and fenugreek seeds separately for 4-6 hours.
• STEP 2.Grind them into a smooth batter and let it ferment overnight.
• STEP 3.Add salt to the batter and mix well.
• STEP 4.Heat an appam pan and pour a ladleful of batter into each cavity.
• STEP 5.Cover and cook on low heat until the edges turn golden brown.
• STEP 6.Flip the appams and cook for a minute more.
• STEP 7.Serve hot with coconut chutney or sambar.

Cooking Tips

• Ensure the batter is well fermented for soft and fluffy appams.
• Use a non-stick appam pan for easy flipping and cooking.
• You can add grated coconut or chopped onions to the batter for extra flavor.
• Adjust the consistency of the batter by adding water if needed.

Storage and Serving

• Leftover batter can be refrigerated for up to 2 days.
• Reheat the appams in a pan or microwave before serving.
• Serve the appams hot with coconut chutney or sambar for a complete meal.