Pasteurization - two tumblers
Peas - 3 tablespoons
Dill - 1 tbsp
Rice - 1 tbsp
Soda salt - large pinch
Sugar - a teaspoon
Salt - as needed
Recipe:
Add rice, black gram and dill, wash well and soak for about 6 hours. Drain the water, mix the rice and put it in the mix once or twice, add enough water and grind well.
Take the dough in a bowl, add salt, soda, salt and sugar, mix well and cover. If you grind in the evening on the first day it will be ok to bake the next morning.
Keep covered for at least 14 hours. The flour is lightly browned to a size of one and a half inches. Mix well and dissolve a little lighter than dosa dough.
Take a spoonful of dough and pour the dough after the nonstick pan is well dried. Hold the handle of the pan and turn the flour to spread evenly. Then put the lid on.
Slightly reddish crust burns around. If left on the side lightly with a spoon, the appam will rise superbly from the pan. Take and serve hot. Prepare the waffle around the sponge in the middle.
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