- Pachari/ White Rice – 1 cup
- Cooked Rosematta rice – 3/4 cup
- Grated coconut – 1 cup
- Sugar – 1 tsp.
- Salt – 3/4 tsp + 1/8 tsp
- Shallots – 6 numbers, finely chopped
- Coconut oil – as needed
For the masala topping:-
- Onion – 1 cup; finely chopped
- Curryleaves – a few
- Garlic – 2 big cloves; minced
- Greenchilly – 2 numbers
- Tomato – 1/4 cup; chopped
- Garam masala powder – 1/2 tsp.
- Pepper powder – 1/2 tsp.
- Coconut oil – 2 tbsps.
- 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 to a smooth batter; the batter should be thinner than Dosa batter.
- For the masala, heat coconut oil in a pan and add the chopped onions, greenchilly, curyleaves and garlic. Cook till the onion starts to turn golden brown in colour. Add the chopped tomatoes and 1/4 cup of water. Cook for 10 minutes or till the tomato turns mushy. Add garam masala powder, pepper powder and salt to taste.
- Heat a pan & smear it with coconut oil. Pour a ladleful of batter and spread it slightly. Spread the onion-tomato masala on top of the appam when it is partially cooked. Flip the appam and cook the otherside too. Repeat to make masala appams with the remaining batter and masala mixture.