1.Soak both urad dal and rice together for 3-4 hrs.

2.Now grind well in to a smooth paste.Dilute it little bit and add salt to it.Few add soda to the mix to get soft appam .But I personally like adding one handful of boiled rice while grinding the rice or add half a cup of coconut milk to the dough or 4 tsp of grated coconut to the dough.

3.Take a non stick pan(appam kadai) heat it only for a minute.Sprinkle some water to check the heat.When it gets hot using a ladle pour dough to the center.

4.Now hold the handle on both sides and rotate the kadai in a circular motion till the dough gets a round shape outside and a thick layer inside.Pour some oil around the appam and close the lid.

5.Let it steam for 2 mins.A mild brown colour will be seen on the outside of the appam and it will no longer stick to the pan.Now remove the appam from kadai.Appam is ready to eat.Now transfer it carefully to a flat plate do not tilt it.
6.Traditionally its served with kadala curry and coconut milk.(A blend of spiciness and sweet).

To make coconut milk:

• Grate the coconut in a mixie pour 1-2 glass water to extract milk form one coconut.
• Then filter it using a strainer and get a thick milk.
• To this add elachi powder and sugar and mix it well.
• serve this with appam and enjoy the food.