As you move southwards whirl travelling in India the food landscape makes a paradigm shift. The cereal of choice is Rice, hence most food preparations use rice liberally. It's the main ingredient in the basic batter used to make Idli, Dosa, Utappa, Appams, Puttu, Surnali, Ghavan, Neer Dosa, the famous Mangalorean Rotti ( the cereal part of the popular Kori Roti) . Even sweets have a rice base, Modak, Patholi, Rice vermicelli with coconut milk. The combinations and flavours are simply amazing. Understated, light and flavourful. Breakfasts at home are predominantly of these varieties. My GSB part rules the breakfast menu. And no one is complaining.
Today I felt like a special treat. So cute little appos , fried , with a chutney on the side.
You need to start with the basic dosa batter
1 measure of skinned urad dal
3 measures of rice.
Salt to taste
Pick wash and soak the dal and rice separately. After 3 hours , grind them separately to a smooth paste. Add salt and leave to ferment overnight or for 6-8 hrs. This is the basic dosa batter. Can be used to make dosas Utappa and appo.
I have added chopped onion and green chillies to the batter . Salt and paper to taste. Now grease an appo pan.
Pour a spoonful of batter in each mould. Cover and cook on low heat for 5-7 mins. Carefully flip the appo and cook the other side too. Serve with coconut chutney.
You can use ready made Dosa batter or even the dry powder which needs to be re constituted with water and yoghurt. I often use the MTR powders. Just put in a little less water.
Today I felt like a special treat. So cute little appos , fried , with a chutney on the side.
You need to start with the basic dosa batter
1 measure of skinned urad dal
3 measures of rice.
Salt to taste
Pick wash and soak the dal and rice separately. After 3 hours , grind them separately to a smooth paste. Add salt and leave to ferment overnight or for 6-8 hrs. This is the basic dosa batter. Can be used to make dosas Utappa and appo.
I have added chopped onion and green chillies to the batter . Salt and paper to taste. Now grease an appo pan.
Pour a spoonful of batter in each mould. Cover and cook on low heat for 5-7 mins. Carefully flip the appo and cook the other side too. Serve with coconut chutney.
You can use ready made Dosa batter or even the dry powder which needs to be re constituted with water and yoghurt. I often use the MTR powders. Just put in a little less water.
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