For the batter

1. Wash the rice well for 2-3 times in running water. Then soak the rice and fenugreek seeds in water for two hours.
2. Drain the water from the rice. Grind all the ingredients in the blender together to make a smooth fine paste. We soaked 2 cups of rice. So while grinding, you can use up-to 2 cups of water.
3. Cover the batter bowl with a lid and leave it in a warm place. Leave it untouched for at least 8-10 hours. After the rest, the batter would have doubled. Store in the refrigerator for up to 3 days and use when required.

For making appam

1. Transfer some of the batter to a separate bowl. I transferred one third of the batter. Add a tablespoon of sugar and 1/4 teaspoon of baking soda and 1/4 teaspoon of salt. Mix well to combine.
2. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the batter adhere to all over the sides of the pan. Use your hands to rotate in a circular motion and guide the batter to stick to all over the sides.
3. Cover with a lid and let it cook for 40-50 seconds. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
4. Serve hot.