Tawa made Wheat/Gothamba pancakes

I've used multigrain flour/Atta/wheat flour. To it add adequate salt and warm water. Make it to the consistency as shown above. It should not be firm and springy as the dough for rotis.

Next add some grated coconut to it sprinkled with sugar. What you add is your choice, you can add a few roasted dals/lentils if you wish or some cilantro. I have stuck to what I grew up with -actually you can also cut tiny pieces of coconut to it along with the coconut grating, it will give the appam a crunch.

On a griddle/tawa, scoop some Mavu/dough in the cup of your palm and place it on the griddle, slowly manoeuvre the pliable wheat dough,wet your palm from time to time to form the required shape on your griddle. Place a bowl of water next to your dough and griddle so that it is less daunting!

As you can see I am not very adept with this as I am afraid of the hot tawa, but mom used to make it look like she was playing with clay/plasticine over a really hot griddle. And I alwys found her to be really brave while she did this...remember I was a child then :)The more you practise, the better the shape of your appams.

Mine almost resembles some continent on the world map, the thinner you make it, the better it looks. That's your wheat pancake made on your tawa/griddle.

To go with this appam, I made some date chutney. Roast some Urad dal/lentil, red chillies, mustard seeds, some shallots and cumin seeds.

Add the above roasted items with a dash of water, some raw mango slices(you can use tamarind instead),Three to four de-seeded dates, a fistful of grated coconut and salt to taste. You should grind it in your grinder till you obtain a paste/chutney like consistency. You may eat your appams with whatever side dish you like. I just had a simple date chutney to go with it.

Enjoy!