Appam and tomato chutney

'Appam' is regarded as the ‘Queen of Kerala Breakfast Dishes’, a traditional fermented flat ‘Rice n Coconut bread’.Appam has become an identity of all Keralites. Tamilians call it as 'aappam' and in karnataka it is famously called as 'banale dose' means dosa cooked in a kadai. In kerala appam is usually served with coconut milk, coconut stew or kadala curry. In 

karnataka 'banale dose' is served with two types of chutney i,e coconut chutney and tomato 

chutney.

Ingredients: 

appam: 1cup dosa rice

              1cup idly rice

              1/4cup urad dal

              1/2cup coconut milk
              1tsp methi seeds

              1tsp salt

              1tsp sugar

              a pinch of cooking soda

              3-4tsp oil

tomato chutney: 4 red tomatoes

                            5 red chillies

                            3 garlic cloves

                            2tsp coriander leaves

                            1/4cup grated coconut

                            1tsp split dalia

                            1/4tsp tamarind pulp

                            2tsp curry leaves

                            1tsp mustard seeds

                            a pinch of asafoetida

                            1tsp oil

                            1tsp salt 

                            1/2tsp sugar

Method:  1)soak rice and dal+methi seeds separately overnight.grind them separately and mix 
                   them  together along with coconut milk, salt, sugar and cooking soda to form a 
                   smooth watery batter. batter should be thinner than the regular dosa batter.
                2)heat the appam tava and greese it with oil. pour one laddle of batter from the      
                   edges of the tava towards the center. sprinkle 3-4 drops of oil. close the tava with   
                   an  lid and cook in low flame till the appam is cooked well. u should cook only one 
                   side of the appam and u should not turn it over.
                3)boil the tomatoes along with the red chillies for 10min in low flame. peel the skin of 
                    tomatoes,cool it and grind it together with red chillies, garlic, coriander, coconut
                    tamarind pulp, sugar and salt. add water used for boiling tomatoes if required.
                4)heat oil in a pan, add mustard seeds, asafoetida and when the mustard seeds 
                   splutter add curry leaves. mix this tampering with tomato chutney.
                5) serve hot appam along with tomato chutney.