Storage tips:
you can store the fermented batter for more than three days in the fridge.

aappam are usually taken with coconut milk. however some parts of kerala/sri lanka take appams with

Butter - 500 gms - if salted butter is used, pls do not add a pinch of salt.

Pn: you could add mixed vegetables - ½ a cup if desired when adding the masala mixture to the rice.

For a variation you could use 2 segments of yellow pumpkin instead of brinjals

P.n. to extract the coconut milk for the syrup – take ¼ of the scraped coconut put into a mixie jar add ½ cup warm water & grind nicely – strain & squeeze out the milk to make up the quantity required

Tip:

you could use red chillies instead for a variation; also instead of limejuice you could grind the ingredients with a small marble size ball of tamarind.

Pn: when using tomatoes too for the rasam check on the quantity of tamarind you are using.