Kerala Beetroot Appam

Ingredients

• •1½ cup Broken wheat (fine dalia), raw (150gms)
• •½ cup Cooked Rice
• •¼ cup Moong dal (Yellow)(soaked)
• •1 cup Beetroot grated
• •2 tsp Methi Seeds (Fenugreek Seeds)
• •½ cup Fresh coconut, grated
• •2 tsp Garden cress seeds
• •1 tbsp Sugar
• •1 tbsp Oil
• •Salt- to taste

Method

1. 1
   Soak the fine dalia and moong dal, as well as the fenugreek seeds, for at least 3 to 4 hours in water.
2. 2
   After the dalia and moong dal have been soaked, grind them with the grated coconut, garden cress seeds, and cooked rice. To make a thick and smooth batter, use very little water.
3. 3
   Allow the appam rice batter to ferment for about 6 hours in a warm area, adding salt and sugar to taste. The fenugreek in the batter will aid in the batter's gentle fermentation. The appam batter is now ready to use after 6 hours.
4. 4
   When you're ready to make the appams, whisk in the grated beets and set alone for 5 minutes in the batter.
5. 5
   Heat the Appachetty or Appam pan over medium-high heat. To distribute the batter, pour a ladle of batter into the Appachetty and swirl the pan in a circular motion.
6. 6
   The batter will be thick in the middle and thin out on the edges. Cover the pan with a lid for 2 minutes, or until the sides are crisped and golden brown and the centre is steamed and done