Turmeric appam recipe

INGREDIENTS:

1. Raw rice - 1 cup
2. Cooked old rice - 1 cup
3. Sour dosai batter - 1/4 cup
4. Shredded fresh coconut - 1/2 cup
5. Fennel powder - 1/4 teaspoon (tsp.)
6. Turmeric powder - 2 Pinch
7. Skin removed Shallot (samber onion) - 5 count
8. Baking soda powder - a pinch.
9. Oil - as needed
10. Salt - 1 teaspoon (tsp.)

PREPARATION:

1. A day before preparation. soak the raw rice in water until they submerge for 2 to 3 hours. once the rice is soaked filter the water. In a wet grinder add the soaked rice, cooked old rice and grind to appam batter by adding as needed.
2. On the day of preparation. In a mixer add the shallot (sambar onion), Shredded coconut, turmeric powder, fennel seed powder, baking soda powder, salt, water as needed and grind to thick fine paste. Add this paste to the batter and beat well.
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4. --- Making the appam
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6. Heat a skillet and coat with oil. Now pour a ladle of batter and spread around to thick round sheet. Place a lid over the appam and let it cook one side takes about 2 minutes. NOTE: lid is needed to make the appam fluffy.
7. Remove the lid and flip the appam. cook the other side for about a minute or until cooked then serve.

NOTES:

1. Goes well with coconut chutney.