Though the batter for Idli, Uthappa, Appo or Dosa contains the same ingredients of Urad Dal/Black gram Dal and Rice, the taste varies because of the consistency. The Rice is ground fine for a Dosa, it is semi coarse for an Appo, and coarse for Idli and Uthappa. Most people make a big batch of Urad and Rice batter by grinding it to a fine consistency and use it to make Idli, Dosa Appo or Uthappa, but I personally prefer making a small batch of the right consistency.
- 250 gms Urad Dal
- 500 gms Rice
- 16 Green chillies
- 2 inch piece of ginger
- A kidney Bean sized piece of Hing /asafoetida
- 5 sprigs Curry leaves.
Wash and soak the Urad Dal and Rice separately. Grind the Urad dal to a smooth batter in the wet grinder non stop for half an hour adding water at regular intervals. Remove. Grind the rice to a semolina like consistency. Tip it into the Urad batter. Add salt, mix well and ferment for 10 hours. Make a coarse paste of the green chillies, hing and ginger. Chop curry leaves fine. Drop them into the batter and mix thoroughly. Heat the Appam pan. Pour a little oil into each mould. Pour a ladle ful of batter and roast to a golden brown. Flip and roast on the other side too. Remove. Serve hot with chutney of your choice. The Recipe for chutney can be found under the Catagory ‘Chutneys ‘ of this website.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.