Recipes - Coconut-less Appam (Low Fat)


1 cup dosa rice

¼ cup semolina

½ tsp. dry yeast

1 tsp. sugar

Salt to taste.




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.

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Title: Coconut-less Appam (Low Fat)

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