Recipes - Coconut-less Appam (Low Fat)
- Judith Mendonca
- Pamboor / Bahrain
Ingredients:
1 cup dosa rice
¼ cup semolina
½ tsp. dry yeast
1 tsp. sugar
Salt to taste.
Method:
Wash & soak the rice for 2-3 hours. Mix semolina in 1½ cups of water in a very thick-bottomed pan. Stir well to ensure that no lumps are formed. Cook the semolina-water mixture for 5 minutes on slow fire until the semolina is soft. Allow this to cool. Grind the soaked rice along with the cooked semolina mixture in a mixer. Add water if needed. Grind this mixture until it resembles the consistency of dosa batter. Add the dry yeast & grind it again. Allow the batter to ferment overnight. Add salt & sugar, the following morning & mix well. Heat a non-stick apam pan on medium flame. Pour a large spoonful of the prepared batter & rotate the tava so that you have a thin layer of batter spread out all around & just a little more in the center. Cover with tight-fitting lid. Allow appam to cook for few minutes on low flame. When done, the appam will have a soft raised area in the middle with a lacy area all around. Likewise repeat with the remaining batter. Serve with Mangalorean fish curry, chicken curry, chutney, or sambar.