I have reduced consumption of rice in our house. When ever I make dosas, idlis or appam, I try to incorporate millets in it. Jowar dosai has become our daily breakfast. If at all I make dosa with rice, my daughter begs me to make it with jowar / cholam. So after making a hit with cholam dosai, I wanted to try appam with it. While making traditional batters with millets, I try to use two millet in a single batter. For this appam I used cholam and saamai/ little millet. The appam turns out like a regular appam and so much healthy. I also use a non stick pan and so it is completely oil free too. Serve it with coconut milk or any chutney of your choice.
Jowar / Cholam / Sorghum – 1cup
Saamai Arisi / Little Millet – 1cup
Coconut (grated) – 1 cup
Soda-bi-carb – 1/4 tsp
1. Wash and soak millets, dhal and methi seeds for 8 hours.
2. Grind this with coconut to a fine thick batter.
3. Allow it to ferment for 6-8hours.
4. Add 1/4cup water with the cooking soda and mix this to the batter.
5. Add enough water tp make it thinner than dosa batter.
6. In an aappam pan apply a coating of oil using a cloth dipped in oil. If it is a non stick pan avoid this step because if you apply oil the batter will not stick to the pan initially and you will end up with a lump of batter in the middle.
7. Rotate the pan to coat the sides of the pan with batter. Tap the pan a little to bring the extra batter to the centre.
8. Close the pan with a lid and cook on low flame.
9. When the centre part is completely cooked remove the aappam from pan and serve hot with sweetened coconut milk or any chutney.
10. If you are serving aappam with chutney add salt to the batter.