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"Soak the rice separately and urud dal+fenugreek seeds separately for 1 hour. Grind into a fine batter, by adding water, add some salt. Make the batter to ferment for 4 hours. The consistency of the batter should be thinner than the normal dosa batter. Add the baking soda only before making the aapam, Heat up the aapam pan, pour a full laddle of batter, and hold the two sides of the pan and rotate in a circular motion, to make the edges thin."
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