Tuesday, January 19, 2010



idli rice - 1/2 cup
rice - 1/2 cup
urad dal - 1 handful
fenugreek seeds - 1/2 tsp
coconut milk - 1 cup
salt to taste
soda - 2 pinches

- soak rice, idli rice, urad dal, fenugreek seeds in water for 3 - 4 hrs
- now grind this into a fine, smooth thick paste/batter
- dont make it too watery
- add salt and mix well
- leave it to ferment in room temperature for 8 - 10 hrs.
- then when about to prepare appam, add the soda and coconut milk and mix well until it comes to a dosa consistancy
- now pour a laddle of this batter in the center of an appam kadai
- hold the handle of the kadai and swril the kadai so that the batter spreads all around and the center should be thick
- close it with a lid and cook for 2 mins
- so that it is crispy on all the sides
- serve with vegetable stew or coconut milk.

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