This is a very simple NAADAN style appam which is not overly sweet & is flavoured by shallots. Ulliyappam is one of my favourite breakfasts.
Pachari/ White Rice – 1 cup
Cooked Rosematta rice – 1/2 cup
Grated coconut – 3/4 cup
Sugar – 11/2 tbsp
Salt – 3/4 tsp + 1/8 tsp
Shallots – a handful, finely chopped
Soak the white rice for 4 hours. Drain the water completely from the rice & grind it along with grated coconut, shallots, sugar, salt & cooked rice adding enough water; the batter should be thinner than Dosa batter.
Heat a pan & smear it generously with coconut oil. Pour a ladleful of batter ( the batter will spread into a circle by itself ). Cover & cook the appam for 1-2 minutes on low heat. Now remove the cover & flip the appam; cook the otherside uncovered on medium heat till done. Now make appams with the remaining batter.