Ingredients:
1.5 cup White Rice (Preferred: Sona Masuri)3/4 - 1 cup grated Coconut
3/4 -1 cup grated Jaggary
4 - 5 cups grated Sorekayi / Bottle Gourd
1 - 2 Cardamoms / Elakki
Salt to taste
Ghee
Recipe:
Remove the outer skin, inner seeds of Bottle Gourd as shown in the picture below. (The innermost part which can't be grated can be used for grinding.)
Grate them into medium pieces as shown in the picture below. 
Soak rice in water for about 4-5 hours. Wash soaked rice 2-3 times and keep it aside.
Grind soaked rice along with cardamom, grated coconut into medium smooth thick paste by adding inner part of bottle gourd. Add grated jaggary, salt and grind them together for about 1 min. 
Pour this batter to a vessel. Add grated bottle gourd and mix them well. The consistency of the batter should be like as shown in the picture below.
Keep Aappam chatti and heat. Put 1/2 tsp ghee and spread it as shown in the picture below. 
Take 1 big spoonful of batter(1/7th of prepared batter) to the Aappam Chatti and spread it over the chatti as shown in the picture below. 
Put 1 tsp ghee over it and cook it for about 2-3 mins in low/medium flame by covering the lid.
Cook other side of kendattadya as well for about 2-3 mins in low/medium flame.
It goes well with ghee or any kind of chutney, sambar. The ingredients mentioned above will serve 6-7 Kendattadyas. Refer Sihi Kendattadya recipe for Microwave/Oven method. Refer Khara Kendattadya recipe for Traditional Charcoal method.
