Chettinad Vellai Appam Recipe

Ingredients:
4 cups raw rice
1 cup de-husked black gram
2 tsp salt, heaped
¼ cup milk
3 pinches cooking soda
oil for deep frying

Method:
Soak rice and dal together for 3 hours.
Grind to a smooth paste.
Add salt, milk, and cooking soda (no need to ferment).
Dilute to dosa batter consistency with enough water.
Pour oil into a kadai or pan with a deep curved bottom and heat.
Keep on medium flame and pour in a small ladle full of appam batter.
Keep in mind that the appam should be 3 inches in diameter and ⅛ of an inch thick.
Turn over when it is still white in color.
Do not fry till crisp. Drain the excess oil by keeping it on absorbent paper.
Repeat the process till all the batter is used.

For best results, always fill ¼th of the deep curved pan with oil. When all the oil gets absorbed, fill it again to the same level.