Masala Appam

Rava - 2 cups

Curd - 1 cup

Chana dal - 2 tbsp

Urad dal - 2 tbsp

Jeera - 1 tsp

Kashmiri chilli powder - 1 tbsp

Sugar - 2 tsp

Salt

Corriander leaves

Curry leaves - 1 tbsp

Baking soda - 1 tsp

Oil

Heat oil in kadai, add chana dal and urad dal and saute till slightly brown, add jeera and saute. Switch off flame, add curry leaves and chilli powder and saute. Let it cool. Add water and grind to smooth paste in mixie.

In the mixie, add the rava and curd, 2 cups water, along with the ground masala, sugar and blend well. Consistency should be of dosa. Pour the batter into a mixing bowl. Add corriander leaves, salt and baking soda and mix well. (If you do not wish to add baking soda, then keep the batter for 5-6 hours for fermenting before making the appams.)

Heat tava, brush 1 tsp oil and add one ladle of the batter and let it spread on its own. Small holes will start forming. Close lid and let it cook on medium flame for 1-2 minutes. Cook on one side only. Do not flip. Appam is ready. Serve with Coconut chutney.