Kodo Millet Appam

1. Drain the millet and the soaked poha, then grind them together into a smooth batter with the grated coconut and tender coconut water.
2. Stir in sugar and salt, then leave the batter to ferment for about 8 hours — it should end up slightly thin, thinner than dosa batter.
3. Heat an appam kadai (a small curved wok) and grease it lightly.
4. Ladle in a portion of batter and swirl the pan two to three times so the batter coats the sides thinly and pools thicker in the centre.
5. Cover and cook on medium flame until the edges turn lacy and golden.
6. Serve with a vegetable stew (ishtu) or a red chana curry.
Tip: This recipe follows the Shree Anna (Millets) canteen recipe collection's South Region breakfast menu, adapted for pre-soaked grain.