Well i didnt heard about the maida dosa until my husband told me. When i tried it became good. Its very simple and delicious and saves a lot of time.
Mix maida:rice four in the ratio 2:1. Add about 2 tsp of rava.Add water and mix. Let it be more thin than normal dosai.To this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add ome splattered mustard seeds
30 September 2009
29 September 2009
Uthappam
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
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
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.
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