3 cups rice
1 cup urad dal
1 tbsp. Chana dal
1 tsp. Methi seeds
3 onions finely chopped
2-3 green chillies finely chopped
2 tbsp of scarped coconut—optional
Soak the rice and daals and methi for 3-4 hrs, grind to paste and keep overnight.
Next morning add in the chopped herbs, onions, green chillies, coconut salt to taste
Heat a guliyappa tawa (skillet picture displayed) drop oil into each of the cups pour in the batter, close and let it cook for a minute or two then turn the appam over in the scoop and roast for a minute.
Serve hot with coconut chutney and butter.