My mom has always made the best idli / dosa batter. When we were growing up, almost every alternate weekend would be an idli - dosa breakfast-cum-lunch massive meal. She would always make the batter in larger quantities, so the left over batter could be used to make other variations.
This is one of her creations. We have always loved it! And because of its tiny size, its even easier to get a quick bite and get back to work. In my school days, we would always have a long break and a short break. Whenever I had appams for my short break quick bites, I would never even get to see my lunch box opening! My friends loved it so much that it was like the appams had wings and they flew out of my lunch box, without me even getting a whiff of it!
This is one of my all time favourites!
Hope you like them as much too.
15 - 20 minutes
20 - 30 Appams
1/4 cup, chopped
1 - 2, chopped
Left over dosa batter, which is slightly more sour, is perfect for this recipe.
Finely chop onions, coriander leaves and green chillies.
Add it to the batter.
Once the pan is hot, add half a teaspoon of oil to every mould, and allow the oil to heat too.
Do not fill the moulds till the brim with the batter. Leave very little space, as the appams would fluff up a bit after cooking.