Undappam

Ingredients:
Raw rice - 3 glasses
Urad dal (skinned/white) - 1 glass
Green chillies - 5/6, cut into pieces
Asafoetida powder - 2 teaspoons
Curry leaves
Salt
Oil

Method:

Soak the rice and urad dal for 4-5 hours. Grind them along with the green chillies and asafoetida into a batter of idli-batter consistency. Keep the batter for 12 hours. Add salt and curry leaves.

Pour half a teaspoon oil in each cup of the  appam mould, fill it with the batter and cook till one side is done. Carefully turn it around and wait till the other side is also done.

Remove from fire.

Serve with coconut chutney/podi/sambhar.

We made the coconut chutney seen here as follows:

Grind grated coconut, red chillies, a pinch of cumin seeds, curry leaves and salt in a mixer/grinder without adding water. Roll it out into a ball.

Postscript:
1) If you use a lesser amount of urad dal, the undappams may turn out hard.
2) You can adjust the quantity of asafoetida according to your palette.
3) Do not use a lot of oil as you would use while making neyyappam/unniyappam.