Pesaha Appam (INRI Appam)

Ingredients 

White rice - 4 cups

Urud dal - 1 ½ cups ( For rice and dal, yo can take a ratio of 3:1)

Coconut - 1 ½ cup

Small onion - ¾ cup (round thin slices)

Coconut - ¾ cup (cut into small pieces)

Curry leaves - ¾ cup

Garlic + Cummin seed paste - 2 table spoon

Salt

Coconut oil 

Method of preparation 

Wash and soak rice for 8 hrs. Then drain it thoroughly 

Dry roast urud dal till golden brown colour. Then wash it and soak for 30 minutes. After 30 minutes drain it.

Deep fry small onion, Coconut pieces and curry leaves separately and keep it aside.

Grind rice coarsely (like puttu podi). Then crush dal also. Don't grind Dal too much. It just needs to be crushed, like rava..

Crush Coconut also.

Mix all these items together...including garlic- cummin paste and fried items 

Then add water little by little to get the desired consistency. We need to get  thick consistency which will be able to flatten using wet hand.Add enough salt. 

Apply oil in a hot frying pan / Dosa pan(should be thick bottomed)/ uruli. 

Pour 1 or 2 laddle full batter depends on the pan size. And flatten it using your palm / spoon. Cover it and cook in on medium heat for 5-8 minutes depends on the thickness..

Apply some oil on the top, then flip it over(no need to cover it again).. Allow to cook the other side.. Once it's done , remove from the pan..

Your pesaha appam is ready..

Note:

In traditional way, your need to use thick bottomed uruli to make it and give fire on top also,like dum in biriyani.. In that way,  you sprinkle some fried items on the top of the batter and cook. In this case you don't need to flip over. But in Dosa pan version you need to flip it over to  get it cooked properly. So if you sprinkle fried items on the top, it will be burnt when you flip over the appam. So better mix it altogether in the batter and make appam.

Better to use Coconut oil to get that authentic flavour and aroma

                      Traditional method