Parasappam recipe

INGREDIENTS:

1. Rice  - 2 cup
2. Cooked rice - 1 1/2 cup
3. Egg (optional) - 2
4. Cooking soda - a pinch
5. Turmeric powder - a pinch
6. Sugar - 1 teaspoon (tsp.)
7. Coconut - 1/4 (whole coconut)
8. Onion - 1
9. Green chili - 1
10. Roasted gram - 2 teaspoon (tsp.)
11. Fennel seed - 1/2 teaspoon (tsp.)
12. Oil - as needed
13. Salt - as needed

PREPARATION:

1. Soak the rice for 2 hours in water. Drain the water and keep it aside.
2. Grind the soaked rice, cooked rice, cooking soda, sugar into a thick batter (little thicker than dosai batter). Let it ferment for 6 hours.
3. Grind coconut, onion, green chili coarsely.
4. Powder roasted gram, fennel seeds.
5. Once the batter is fermented, add the egg, turmeric powder, salt, ground coconut, powdered roasted gram, fennel seed. Mix well and keep it aside for 10 minutes.
6. -- Making parasappam --
   1. Heat 3 teaspoon of oil in appam pan (refer the image below).
   2. Pour a ladle of batter and cover with lid and bring the flame low. Once the bottom is golden brown (you can see the parasappam puffed up)
   3. Flip over it. Cook until this side browned and serve.
7. Make more parasappam with the rest of the batter.

NOTES:

1. APPAM PAN:
2.