| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Bawarch1 | 1 | servings |
INGREDIENTS
| 2 | c | Plain rice; (not long grain) |
| 2 | c | Parboiled rice |
| 3 | tb | Urad dal |
| 1 | ts | Fenugreek seeds |
| 1/2 | ts | Sodabicarb |
| 1 | Coconut grated |
INSTRUCTIONS
Wash and soak rices, dal, seeds together for 6-7 hours. Grind to a smooth batter, add salt and keep overnight. Keep batter thick as coconut milk will be added. Grind or scrape coconut, soak in 2 cups warm water for 15 minutes. Blend in a mixie, strain and extract thick milk. Mix soda and coconut milk into batter. Apply a little oil on a non-stick or heavy griddle. Pour a ladleful of batter on hot griddle. Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter. Do not spread with spoon. A thin dosalike pancake must be the result. Stack or eat immediately with chutney, curds, gravy vegetables or pickles. Making time: Overnight recipe Makes: 25-30 appams Shelflife: Refrigerate batter for 2 days. Add salt only 2 hours before using. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”