Sunday, October 17, 2010


  • Raw rice - 2 cups
  • Poha/Aval (thick) - 1 cup
  • Urad dhal whole - 1/2 cup
  • Fenugreek  seeds - 2 tsp
  • Grated Coconut  - 1/4 cup
  • Salt

Soak raw rice, urad dhal and fenugreek seeds separately overnight.
Grind fenugreek seeds, urad dhal and raw rice. While its grinding
soak aval/poha for 15 mins, wash and grind it along with rice/urad
dhal mix. When its almost done add grated coconut and grind for
few mins till it all blends together. Allow the batter to ferment for
6 hrs. Add salt to taste and add water if required and bring the batter
to dosa consistency.
Heat non-stick Appam pan or Omlette pan, pour the batter in middle
and rotate the pan such that it is thin in the sides and thick in the center.
Close the lid and allow it to cook in low flame. Do not flip side, it should
be cooked only one side.
Serve with coconut milk or chutney

Tip: Ignore grated coconut to batter mix for Kuzhi Paniyaram

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