JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Prerequisite: This batter is to be prepared and kept overnight as it needs fermentation.

Appam is a Kerala variety of dosa. This is prepared in a special pan/ wok/ kadai meant for it but I've seen many moms use the regular nonstick kadai with curvature to prepare it too. Appam goes very well with kaDale curry/ Stew or any chicken curry.
Recipe has been contributed by Suma who tried this out by learning it from a fellow mom.

Soak 2 cups of appam/dosa rice and half a teaspoon of methi seeds for 5-6 hrs. Grind this along with 1 cup of grated coconut. Use less water. While some people use yeast for fermenting it, I haven't.
Pour the batter into any utensil(preferably steel).  Transfer the batter left in the mixer into another container by adding some water. This could be used for fermenting the rest of the batter . Take this water-batter mix. Heat it a bit. Keep stirring and it will thicken. Turn off the stove. After cooling, add it to the rest of the batter. Mix well and store in a warm place. Add one spoon of sugar too.

The following morning,  add salt and more water, if u feel the batter is thick. Use any nonstick pan which is a bit hollow. Pour the batter to the centre and turn the pan to spread the batter in the pan. Cover the pan with a lid  for about two minutes and appam is ready. Serve with chutney or curry of your choice.