Cheenachatti Appam ( Kadai Appam )

Ingredients:

2 cups white rice / raw rice / pachari

1/2 cup cooked rice

1/2 cup grated coconut

1 onion, chopped

1 1/2 tsp fennel seeds

salt to taste

oil, as required

1 small onion, finely chopped

Preparation:

1. Wash and soak the raw rice in water for 3-4 hours.
2. In a blender, add drained rice, cooked rice, grated coconut, 1 chopped onion, fennel seeds, salt and enough water ( about 2 cups ) and blend well to a smooth batter.
3. Transfer the batter to a bowl and mix well. Adjust the water and salt. The batter consistency should not be too thick or watery.
4. Heat a deep kadai / cheenachatti and add a tbsp oil. Add 1-2 tsp chopped onion and pour a big ladleful of batter in the centre of the hot kadai.
5. Close the lid and cook at medium flame for 2-3 minutes, flipping in between till both sides are cooked.
6. Repeat the same with the remaining batter until all the batter is used up. Serve with any curry of your choice.