Ingredients:
Par boiled rice - 4 cups
Urud dal -1/2 cup
fenugreek seeds - 2 tsp
Method:
Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour.
Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thick than a normal dosa). When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked
29 September 2009
Vella Appam
Ingredients:
2 cups of white rice
Half a coconut
1 table spoon of yeast
Sugar
Salt
2 table spoon of partially ground, cooked rice
Method:
Soak the washed rice for 3 to 4 hours.Wash and drain.
Grind the soaked rice in a blender with just enough water so that the ground material will be thick.
In the early stages of grinding take out about two table spoon of the partially
ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut
Allow the mixture to ferment for about 6 hours.
Add sugar and salt as your taste dictates.
You can add a little coconut milk to adjust the consistency.
(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
Now put the mixture in a warm oven for 2 hours just before you make the Appams
After it rises DO NOT STIR.
Use a cast iron pan and use the same technique that one uses for pancakes.
2 cups of white rice
Half a coconut
1 table spoon of yeast
Sugar
Salt
2 table spoon of partially ground, cooked rice
Method:
Soak the washed rice for 3 to 4 hours.Wash and drain.
Grind the soaked rice in a blender with just enough water so that the ground material will be thick.
In the early stages of grinding take out about two table spoon of the partially
ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).
Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise.
Grind the coconut to a milky emulsion. Mix your ground rice, 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut
Allow the mixture to ferment for about 6 hours.
Add sugar and salt as your taste dictates.
You can add a little coconut milk to adjust the consistency.
(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.)
Now put the mixture in a warm oven for 2 hours just before you make the Appams
After it rises DO NOT STIR.
Use a cast iron pan and use the same technique that one uses for pancakes.
Rava Dosa
Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20-30 mins
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20-30 mins
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
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