Thinai (fox millet) appam recipe

INGREDIENTS:

1. Thinai (fox millet) - 2 cup
2. Idli rice - 1/4 cup
3. While black gram - 2 tablespoon (tbsp.)
4. Fenugreek seed - 1 teaspoon (tsp.)
5. Shredded Fresh coconut - 1/2 cup
6. Cooked rice - a handful
7. Salt - as needed
8. Sugar - 2 teaspoon (tsp.)
9. Raw rice - 2 teaspoon (tsp.) soaked separately and for making porridge

PREPARATION:

1. Soak Thinai (fox millet), idli rice, black gram, fenugreek seed in water for 4 hours or until they are soaked well. Once soaked well drain all the water. Now add coconut, cooked rice to the soaked ingredients, water and grind to a fine batter (consistency to appam batter)
2. Making Porridge: Soak the raw rice in water. Once soaked drain water. Now grind this to a thick batter by adding water as needed. Cook this in heat to form a thick batter (will become a sticky paste) . Once cooked cool it down. to room temperature. NOTE: Keep stirring while cooking or lumps will be formed.  Now add this to appam batter. Beat well and keep it overnight to ferment.
3. Once fermented add sugar and beat well. Now make appam with this batter and serve

NOTES:

1. Rice paste will help you make soft appam without appam soda powder.
2. Will take some time to cook as we have not added soda powder.
3. Adding sugar will give golden brown cripsy outer crust.