Boiled Rice - 4 cups
Urad dal - 1 cup
Salt to taste
Soak rice in water for 2-3 hours and dal in water for 45 mintues, before you are ready to grind.
Grind them seperately and mix them with salt and water, if required.
Ferment it for 8 hours or leave the dough overnite, so that it is perfect for the mornings.
Idli batter - 3 cups
Onions - 1, medium sized, finely chopped
Green chillies - 2-3, cut into small pieces
Curry leaves - few
Mustard seeds - 1/2 teaspoon
Urad dal - 1 teaspoon
Asafoetida powder - a pinch
Coriander leaves - few
Oil - 1 tablespoon
Heat oil in a pan. Allow mustard seeds to splitter in it.
Add urad dal, curry leaves, onions, green chillies, asafoetida powder and fry for few minutes until all onions turn golden brown.
Then mix this and coriander leaves with the batter.
Heat the paniyaram/appam pan and apply little oil in each of the holes.
Once it is hot, pour the batter and allow it to cook on both sides.