Raw rice -1cup
Urad dal, tuar dal and channa dal together -1cup
Salt
Redchilli powder - 2 tsp ( or to taste)
Hing - ½ tsp
Coconut pieces - 1/4cup
Soak rice and dals together for 2hrs.
Grind fine adding water little by little.
Transfer it to a vessel, add salt, redchilli pdr, hing and coconut
pieces.
Make it to dosa batter consistency.
Let the batter rest for few hrs to ferment.
This step is very important because this makes the uppappam spongy and porous.
After the fermentation if the dough has become slightly thick, add water and make it to dosa batter consistency.
Heat oil in appa karal and drop spoonfuls of the batter in it and cook till they turn golden brown.
Serve hot with tomato ketchup or any chutney.