Ingredients
1 cup Foxtail Millet (Korralu) or Barnyard Millet (Udalu)
¼ cup Urad Dal (Black gram dal)
2 tbsp Poha (Flattened rice) – optional, for softness
1 tbsp Chana Dal (Bengal gram dal)
½ cup Grated Coconut (fresh)
1 tsp Fenugreek Seeds (Methi) – optional, helps fermentation
Salt – as required
Oil – for greasing the pan
Execution
Batter Preparation
Wash and soak millet, urad dal, chana dal, poha, and methi seeds together for 4–5 hours.
Grind into a smooth, fluffy batter.
Mix in salt and allow to ferment for 6–8 hours or overnight.
Making Appam
Heat an appam pan (appa kadai or appe pan) and grease with little oil.
Pour batter into each cavity (about ¾ full).
Drizzle a few drops of oil around the edges.
Cook covered on medium flame until the base turns golden.
Flip gently with a skewer/spoon and cook the other side till crisp and cooked through.
Remove and serve hot.
Additional tips
Add chopped onions, green chillies, curry leaves, and coriander to the batter for spiced millet appam.
You can replace fresh coconut with coconut milk for a softer texture.
Serve with chutneys (coconut, tomato, or peanut) or vegetable stew for a wholesome meal.
For a quick version, mix millet flour with dosa batter instead of soaking and grinding.