Wash and soak raw rice for 5 - 6 hours (or overnight). Drain out water and grind with grated coconut, tamarind juice, red chilli powder, turmeric powder and salt in a mixer ( if you are adding tamarind juice while grinding, then no need to add extra water ).
Grind until the batter is of fine consistency.
Transfer this batter to another container / bowl and mix with asafoetida / hing and finely shredded cabbage and onion.
Add extra water and salt if required and batter should be just like dosa batter and of pouring consistency. No need to ferment this batter.
Heat a non-stick appe kayli /kuzhipaniyaram kadai on a medium heat. Smear each mould with little oil / ghee.
Pour appo batter in each mould (3/4 of the mould). Sprinkle oil / ghee.
Cover with a lid. Cook for 10 - 12 minutes on a medium heat.
Cook till crisp and sides will turn golden brown (until the edges separate from the moulds of the kadai).
Turn the other side with the help of a stick and cook till done / under side should be golden in colour. Serve hot with coconut chutney / pickle / coconut oil.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.