Grind the flour and javarisi in the mill . My mom brought the flour from India. But you can make it with only store-bought rice flour. Check my notes section.

Grind the green chili along with salt into a fine paste. You can add a little water while grinding.

In a wide bowl, add 1 cup of flour, asafoetida, and the green chili paste too.

Add 3/4 cup of water and knead the dough. No need to knead this smooth. It should bind well and form a solid mass.

Divide the dough into equal portions.

Flatten this and steam this in a greased idli maker.

Steam for 15 minutes over medium heat.

Take this out and add lemon juice to it. You can eat this maavu too if you like. It will be very tasty. Do not eat more. It will upset your tummy.

Sprinkle a little water over it when it is hot, and knead it into a smooth dough. You can grease your hands with coconut oil, too.

This will take 10-15 minutes, and some slight pressure is involved in kneading the dough.

Cover the dough and keep some plain rice flour to dust the appalam while rolling.

Take a lemon-sized portion of the dough, grease your hands with coconut oil, and flatten it slightly.

Start rolling them into thin appalam. You can dust with rice flour as you roll.

You can keep the rolled one in a wide plate. Even if they are one above another, it is ok. It will not stick to itself. But do not over-crowd the plate.

Once you are done with everything, either spread a newspaper or a clean white cloth in a place in your house that gets sunlight.

Spread the rolled appalam one by one separately on the paper or cloth.

Let this stay overnight. No need to flip this after some time.

I kept this in the oven by 12 pm, and the next morning it was dried nicely.

Appalam is dried, so you can keep it in an airtight box; it can be stored for a year if handled properly. Always handle this with dry hands.

Heat oil in a pan, and when it is hot, reduce the flame to medium and fry the appalam. This appalam will fry quickly and ensure it does not change color while frying.