Festival parasappam recipe

INGREDIENTS:

1. Rice flour - 8 cups
2. Fresh Thick coconut Milk - from 1 coconut
3. Egg (optional)  - 8
4. Roasted gram - 1/4 cup
5. Fennel seed - 1 teaspoon (tsp.)
6. Chopped Onion - 1
7. Ghee - 100 milliliter
8. Cooking soda - 1/2 teaspoon (tsp.)
9. Oil - as needed
10. Salt - as needed

PREPARATION:

1. Powder coarsely  roasted gram and fennel seed.
2. In a bowl add eggs, salt, cooking soda, rice flour, roasted gram power, fennel seed powder, coconut milk and make thick batter. Keep this aside for 4 to 5 hours to ferment.
3. Roast the onion to golden brown in ghee and add to fermented batter. Mix well and keep it aside for 15 minutes.
4. -- Making parasappam --
   1. Heat oil in appam pan (refer the image below) on medium flame.
   2. Pour a ladle of batter into the center and spread it thick.
   3. Place a lid and cook until the bottom side is cooked (turns brown).
   4. Flip over to other side and cook brown and serve. NOTE: basically cook both sides to brown and serve.
5. Make parasappam with the rest of the batter and serve.

NOTES:

1. Goes will chicken curry, goat curry.
2. APPAM PAN:
3.