Soak together idli rice, black gram, thinai millet, fenugreek seed in water for 4 hours. Once soaked for 4 hours grind them to a fine batter.
Grind the soaked rice into a fine batter by adding little water. Now add water until it becomes buttermilk consistency. Cook this by heating until it starts to form glue. Cool this down and add it to the thinai batter.
Add salt to thinai batter mix well and let it overnight to ferment.
Next day add sugar and beat well.
- Making the appam --
Heat oil in appam pan (refer the image below) on medium flame.
Pour a ladle of batter into the center.
Quickly swirl the appam pan to spread the batter thinly on the walls.
Cover the appam pan and cook for 3-4 minutes. (i.e.) thin edges are golden brown, the bottom is fluffy and cooked.
Gently run a spatula under the appam to release it from the appam pan and serve.
Since we are adding rice glue we don't need to add baking soda.
Sine we don't add baking soda it will take longer for the appam to cook.