Mixed millet flour OR any millet flour - 3/4 cup
Jaggery crushed - little less than 3/4 cup
Dry ginger powder (sukku podi) - 1/4 tsp.
Curd - 1 tablespoon
Cardamom powdered - 1/4 tsp.
Chopped coconuts - 2 tsp.
Ghee / Oil - for deep frying
Fry the coconut pieces in ghee. Mix all the ingredients well. Add water little by little and whisk well to form a batter. The batter consistency should be semi thick(not too thin or too thick). Keep aside for 2 to 3 hrs. Heat a paniyaram mould, drop in a spoon of ghee and pour the batter in each dent, little more than 3/4th. Simmer the stove, cook covred for 2 minutes, turn to the other side and fry unitl golden brown.
TIPS: Adding curd gives the airy holes and soft appams.
NOTE: Millets flour are available at stores. Alternatively you can mix 1/4 kg.each of any millets of your choice and grind to a flour in a flour mill.