Appam dosa is an all time favourite in my house. Appams are soft and spongy in the center and has a lacy border. It is very good for health as it does not require much oil. Traditionally appams were made in iron skillet called appa chatti. I have used the non stick appam pan. In this Appam recipe I have used dry yeast. Traditionally in Mangalore appams were fermented with toddy which is a local alcoholic drink made from Palm or coconut flower. In tulunadu toddy is known as 'kalli'. Due to non availability of toddy easily everywhere ... some add about 2-3 tblsp sugar to a cup of coconut water in a glass jar and stir thoroughly to dissolve it ... cover the bottle and let sit for 12 -15 hours for fermentation. Appam dosas taste great with vegetable stew, vegetable korma, coconut chutney, sweetened milk, mutton green masala or chicken gassi.
Ingredients :
2 cup parboiled rice / sona masoori
1/4 cup flattened rice/ poha
1/2 cup cooked rice
3/4 cup fresh coconut grated
3 tsp sugar
1/4 cup warm water
1/4 tsp dry yeast
salt to taste
Method :
1. Wash and soak rice for 4-5 hours.
2. In a blender grind grated coconut, cooked rice, soaked poha and little water to a fine paste ...keep aside. Now in the same blender grind the soaked rice and little water to a smooth paste...later add the ground coconut poha mixture, salt and give a pulse.
3. In a bowl take the warm water, add dry yeast & sugar ( sugar helps in activating yeast) and let it rest for 5 minutes or till the yeast turns foamy.
4. Add the dry yeast solution and pulse further. Mix well making sure the yeast and batter are combined well. The consistency of the batter should be that of a thick dosa batter.
5. Transfer the batter to a large vessel, cover and keep aside overnight for fermenting.
6. For making appam .. heat the appam pan, reduce heat to low. Now add a ladelfull of batter in the center of the pan. Holding both the handles of the pan, swirl the pan in such a way that the batter spreads all around in a circle. The remaining batter will come to the center ( that is why the appam is thick in the center and lacy at the border.
7. Close the pan with lid and let cook on medium to low flame. Once the appam is cooked and edges start turning brown, remove the appam from the pan. The appam will come off easily ... you can lift it with your bare hand too.
8. Serve hot with mutton cooked in green masala or kori gassi. Tastes awesome.
2 cup parboiled rice / sona masoori
1/4 cup flattened rice/ poha
1/2 cup cooked rice
3/4 cup fresh coconut grated
3 tsp sugar
1/4 cup warm water
1/4 tsp dry yeast
salt to taste
Method :
1. Wash and soak rice for 4-5 hours.
2. In a blender grind grated coconut, cooked rice, soaked poha and little water to a fine paste ...keep aside. Now in the same blender grind the soaked rice and little water to a smooth paste...later add the ground coconut poha mixture, salt and give a pulse.
3. In a bowl take the warm water, add dry yeast & sugar ( sugar helps in activating yeast) and let it rest for 5 minutes or till the yeast turns foamy.
4. Add the dry yeast solution and pulse further. Mix well making sure the yeast and batter are combined well. The consistency of the batter should be that of a thick dosa batter.
5. Transfer the batter to a large vessel, cover and keep aside overnight for fermenting.
6. For making appam .. heat the appam pan, reduce heat to low. Now add a ladelfull of batter in the center of the pan. Holding both the handles of the pan, swirl the pan in such a way that the batter spreads all around in a circle. The remaining batter will come to the center ( that is why the appam is thick in the center and lacy at the border.
7. Close the pan with lid and let cook on medium to low flame. Once the appam is cooked and edges start turning brown, remove the appam from the pan. The appam will come off easily ... you can lift it with your bare hand too.
8. Serve hot with mutton cooked in green masala or kori gassi. Tastes awesome.
Will Try this Shashi... Instead of dry yeast I can make todi naa with coconut water and sugar. Let me know
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