| 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.
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