Thursday, June 9, 2011

Rice Appam

This is a simple dosa variety. It doesn't contain urad dal like the traditional dosa. Instead of it, cooked rice is used. What I really like about it is, its crispy on one side and very soft on the other, so you get two different texture.

What You need:
2 cups long grain rice
1/2 cup cooked white rice
1/2 teaspoon fenugreek seeds

How it's made:
Soak the raw rice, cooked rice and  fenugreek seeds in water for 3-4 hours. Grind to fine batter, Add salt and let it ferment overnight. In winter fermentation is a problem and it may take longer. 
Once well fermented heat a skillet or dosa pan, spread the batter like a traditional dosa. Cover it and let it cook on medium heat for few minutes, until the top layer is cooked and the bottom layer gets a nice golden color. Don't turn and cook  again. This has to be cooked on one side only. Spread ghee or butter and serve hot.


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