Firstly add all the ingredients under “to grind” except water in a wide vessel, rinse  well

Furthermore add water and soak for 2 hours

Transfer the soaked dal and rice to a colander

Save water for grinding. Use soaked rice and dal for grinding

Transfer to the mixie jar

Furthermore add 1/4 cup of water, cardamom powder, a pinch of salt, and grind

Add little water and grind the smooth batter. Avoid adding a lot of water Else batter might turn watery after adding jaggery

After grinding smooth batter add jaggery and coconut and grind well

Consistency of batter should be like dosai maavu. Avoid thick /thin batter

Transfer the batter to a vessel and rest for 30 minutes

After 30 minutes add enough oil to deep pan and heat oil

When oil is hot fry the Appam on low- medium flame

Add a ladle full of batter. It Comes up in a few seconds

Avoid flipping immediately. Add oil on top of the Appam

Pores form on top and Appam gets fried. Flip and fry another side