Ingredients:
Thinai - 1 cup
Coconut milk - to grind thinai
Sugar - 1 tsp
Salt to taste
Dry yeast - 1 tsp
Preparation:
Soak thinai / foxtail millet in just enough water for an hour.
Now drain water and grind the millet with coconut milk in mixer grinder.
Mix in sugar, salt and dry yeast. The batter must be a little thin than dosa batter.
Allow to ferment for about 5 - 6 hours.
Now prepare appam in appam pan. Appam pan is like a wok but shallower than wok. Pour the batter to the pan so that the appam must be thin at the sides and thick at the center.
Cover the pan with a lid and allow to cook for about two minutes. Serve hot with any gravy.
Thinai - 1 cup
Coconut milk - to grind thinai
Sugar - 1 tsp
Salt to taste
Dry yeast - 1 tsp
Preparation:
Soak thinai / foxtail millet in just enough water for an hour.
Now drain water and grind the millet with coconut milk in mixer grinder.
Mix in sugar, salt and dry yeast. The batter must be a little thin than dosa batter.
Allow to ferment for about 5 - 6 hours.
Now prepare appam in appam pan. Appam pan is like a wok but shallower than wok. Pour the batter to the pan so that the appam must be thin at the sides and thick at the center.
Cover the pan with a lid and allow to cook for about two minutes. Serve hot with any gravy.
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