Appam and Cocout Milk

Ingredients
For the appam:
Raw Rice -1cup             
Boiled rice/idli Rice -1cup
urad dhal -1/2cup
fenugreek seeds -1tsp9
fresh grated coconut -1cup
1tsp salt
A Pinch of baking soda

Method:
Soak Rice, dhal and fenugreek for 1hr and drain the water.
Grind all-together including coconut into a fine batter. They should have a dosa-batter like consistency
Mix in 1 tsp salt and let it ferment at room temperature overnight .
The next day add a pinch of baking soda to the batter and mix well.
Heat a appam kadai. Spoon in 1 tbs of appam batter in the middle of the kadai and gently swirl the pan around to form a thin lacy layer over the sides. A thick layer will be formed at the centre. Drizzle drops of oil along the sides.Cover with a lid and cook for about 2-3min on low flame. The edges will get released by itself along the sides. Remove and serve.

Ingredients
For the CoconutMilk:

Grated coconut - 2cups
Cardamom - 3-4 cloves
sugar - 2tbsp

Grind the coconut with little water by adding sugar and cardamom . Coconut milk should not be too watery. filter the grinded coconut and extract the thick milk and serve with hot appam.