Mung Sprouts Appam

Normally we used to make this appam with only rice and coconut, this tried adding sprouts which was equally good. Apart from rice and coconut another main ingredient which we add for this event is leftover rice i.e your previous day rice soaked in water for one whole night, don't feel wierd about this, we have been doing for a long time. This leftover rice soaked in water gives your appam much more soft and spongy texture. Since rice is a natural yeast, it helps the fermentation process quicker which results in a soft and spongy. So next time if you have lots of plain rice left out, think about this recipe :-)
Ingredients:
Raw rice- 4 cups
Coconut- 1 1/2 cups grated
Cooked left over rice- 11/2 cups
Mung Sprouts- 1 cup
Bicarbonate of soda- 1/2 tsp
Salt as required
Method:
Soak the raw rice in water for 4 hours. Grind the rice along with coconut, cooked rice and sprouts in a blender or grinder. When the mixture is smooth, transfer it to large box, mix with salt and leave it to ferment for 1 whole night. Just before making the appams add bicarbonate of soda and mix well. The batter should be consistency of a dosa batter.
I made these appams in a special pan used for appams, but if you  don't have this you can also make it in normal pancake pans.

To make the appam, take a laddle full of batter and pour it in the pan, swirl it around and close it with the lid. Cook for 2 to 3 minutes in medium heat or until the appam is completely cooked in the middle.
Serve the appam warm with Thali Kari Aanam
This recipe goes to event Let's sprout event by Priya's Easy N Tasty Recipes, Scrumptious Delights from Leftover by Seduce Your Taste Buds  and  my own event  Iftar Moments: Hijri 1431.