Soak the millets, urad dhal and fenugreek seeds overnight.
Soak cooked rice in a little water overnight.
Grind all the soaked items together to form a thick batter.
Cover and set aside for 6-8 hours.
Once the batter is fermented, we can start preparing it for the aappam.
Add coconut and mix well.
Add little water to grated jaggery and bring it to boil.
Once it is completely melted, pour it into the fermented batter through a sieve.
Add cardamom powder and mix well.
The batter needs to be thin, otherwise you will not get crispy edges.
When you are ready to serve aappam, add the soda with little water and mix it with batter.
The batter will immediately become light.
Heat an aappam pan.
Pour a ladle full of batter, and swirl the pan to coat the whole pan with batter.
Cover and cook until the sides are golden.
Remove from the pan and serve it with chutney or sweetened coconut milk.
