Appam and fried Coconut chutney

Preparation:

Appam:

1. Wash and soak rice for 4 hours.
2.  Add 2 teaspoons of sugar in the coconut water stir well and keep aside for 4 hours or more.
3. After 4 hours grind the rice finely in a mixer along with coconut water, cooked rice and salt.
4. Let the batter rest for 6 hours or overnight.
5. Half an hour before making appam, add coconut milk, baking soda, sugar and the required amount of water and loosen the batter to dosa consistency. Do not make the batter watery.
6. Heat a non-stick tawa. Smear it evenly with 2 or 3 drops of oil. Pour a ladle full of batter and spread it out in a round shape. Allow to cook on medium flame. When one side is cooked, flip and cook the other side. OR  If flipping is difficult, use a shallow pan with lid to make appam. After spreading the batter in the pan, cover with lid and cook. If  you are finding it difficult to spread the batter with a ladle, just rotate the shallow pan immediately after pouring the batter. Then cover and cook.( This is also known as Steamed Dosa in certain restaurants.) Transfer the cooked appam into a plate. Repeat the process of smearing oil ,  pouring batter on the pan and making appams according to your need. Serve hot.

Ingredients:

For Appam

1. Sona masoori / any kind of raw rice - 350 grams
2. Coconut Water - 200- 250 ml
3. Cooked rice - 1 cup
4. Sugar - 2 teaspoons
5. Salt - 1 teaspoon
6. Very thick coconut milk - 100 ml ( i used half of  200ml  Homemade coconut cream)
7. Baking soda - 1/2 teaspoon (optional)
8. Water -  for thinning the batter to dosa consistency
9. Sugar - 1 table spoon ( If you add more sugar the appams will turn brown)

Chutney: Preparation:

1. Grind together, coconut, shallots, red chilly powder and salt.(Preferably without water). Don't grind into a paste.
2. Chop the shallot for seasoning, Cut each dry red chilly into 2 or 3 pieces. Wash the curry leaves thoroughly and dry the water.
3. Heat oil in a pan, add mustard seeds. When it starts spluttering, add the chopped shallots and chilly pieces. When the shallots turn golden brown add the curry leaves and the ground coconut mix. Lower the flame and stir continuously. Just when the water content disappears totally, turn off the stove. Do not brown the chutney. Transfer the chutney into a serving bowl. Serve with appam.

For  Chutney

10. Fresh Coconut scraped or cubed - half of one whole coconut
11. Shallots - 3
12. Red Chilly powder - 2 teaspoon
13. Salt
For seasoning the Chutney:
Oil - 3 teaspoons
Shallot - 1
Whole dry red chilli -3
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 sprig