Best to pair forappam,idiyappam. Heat oil in a pan,add in jeera followed by onion and green chilly saute for while(onion must not become dark) then add ginger paste and saute till raw smell goes
This serves as an excellent sidedishfor South Indian breakfasts such as idli, dosa, kaldosai, idiyappam and North Indian items such as chapathi, poori, phulka, roti, etc
Allow it to rise and then with a ladle, push it aside and pour the next appam in the centre. Or it will become brown while the inside is still under cooked
