kunji kalathappam

1. Kaima rice/ponni rice         1cup(preferrably ponni rice)
2. Dosa rice                          1/4cup
3. Sugar                                1cup
4. Maida                                2tbspn
5. Fennel seeds                     1/2teaspn
6. Cumin seeds                      1/2teaspn
7. Cardamon                         a pinch
8. Oil                                    for frying
9. Salt                                  a pinch

Soak kaima rice/ponni rice and dosa rice in water for about 2-3hours and grind them well with sugar and cardamon(try to grind without adding any water as sugar releases enough water and grinds easily)

This has to come to a very smooth paste without any grains.The thickness of the batter may be like a dosa batter or a pouring consistency.But make sure that it doesn't become watery.......

Finally add in the fennel seeds,cumin seeds,maida and a pinch of salt to this and give a stir with a ladle.
Now heat oil in the appakuzhi and  when it gets hot add in each spoon of mixture to each of the holes and when its done remove it and serve it.

This can also be fried in a appachatti/something similar
just pour a spoon of batter in hot oil and slightly slant the vessel and pour in hot oil to the centre of the appam so that the centre portion gets coked well. But you shouldn't reverse the appam in hot oil.

Note:

Here the batter consistency is the most important part so be carefull if adding water.