Measure and take rice and dal, wash them then soak for at least 2 hours

Drain the water and add the soaked dal and rice into the mixie

Furthermore add salt, sugar and sprinkle  very little water and grind. Avoid adding lot of water while grinding

Transfer the ground batter into a vessel and add ginger powder, pepper powder, green chill, and curd; mix well

Ferment the batter for at least 3 hours. I generally keep it in my oven by turning on the light

Take out the batter from oven and sprinkle coconut and add a generous pinch of hing; mix well

In a deep bottomed pan add oil and heat the pan

When the oil is hot take batter in the spoon and add it to the hot oil. Alternatively you can also use your hands and add it like bonda

After one side is cooked flip and fry the appam evenly

Once the appam turns golden brown drain excess oil and transfer. Uppu appam is ready