For the batter for outer covering
1 cup maida
1Tbsp rice flour
1/2 tsp baking powder
a pinch of salt
water 11/2 to 2 cups (sometimes more or less depending on consistency of the batter )
1 egg (optional)
For stuffing (Pooranam)
1 cup chana dal
1/2 cup jaggery powdered
1/4 cup grated coconut
To make the pooranam – pressure cook chana dal upto 3 whistles with enough water.(Too much of water will make make the pooranam watery) Grind this dal in a mixer to this add coconut gratings and powdered jaggery. Set this aside.
For making the batter mix maida, rava and rice flour in a bowl to this add salt and baking powder . Add water little by little and mix it to dosa batter consistency without any lumps . If you require you can add a beaten egg to this batter, when adding egg add some vanilla essence or turmeric.
For making the appam – heat a tawa add 1/2 tsp of oil when the oil is hot add a ladle of batter to it and spread like you do for a dosa. Once the batter is cooked it will change colour, now take a tsp of the filling or pooranam, place it on one half of the dosa. Fold the other half over the filling and cook for a few seconds and then remove from the tawa. (Pls have a look at the picture if not clear)
This tastes best when eaten hot.
Instead of channa dal pooranam you can vary it with a mixture of sugar, fried bengal gram(pottukadalai) and coconut gratings.