Ingredients

For seasoning:

• 1/2 cup Finely chopped onion
• 2 nos Chopped green chili
• 1 tsp Finely chopped ginger
• 10-12 nos Chopped curry leaves
• Salt to taste
• 1/2 tsp Mustard seedsa
• 2 tbsp Oil
• 1/4 tsp Asafoetida/hing
• 1/2 cup Chopped veggies ( carrot,beans,cabbage )

For batter:

• 1 cup Rice
• 1/4 cup Urad daal
• 1/4 tsp Fenugreek seeds/methi dana
• Salt to taste

INSTRUCTIONS

• Wash and soak rice for 4-5 hrs. Similarly, wash and soak urad dal and fenugreek seeds. Grind into a smooth, thick paste. Leave the batter to rest in a warm place for 8-9 hrs to ferment.
• Heat a pan, add oil, add mustard seeds. Let it splutter then add hing, curry leaves, onion, ginger, and chilli. Saute for 2 mins then add veggies and salt, cook on low flame for 2 mins.
• Switch off the flame then add this seasoning to the fermented batter, add salt according to taste, add little water if the batter is too thick. It should not be very thick nor too runny.
• Heat and grease appam pan with oil. Start pouring 1 tbsp batter in each cavity. Cover and cook on low flame for 2 mins. Turn each appam with help of spoon and cook again for 2-3 mins. Serve hot with chutney.