Friday, December 19, 2008


Dosa Batter – 500 ml
Semolina- 2 tbsp
Onions-2 medium
Green chillies-3
Ginger- 1/2″ piece
Curry leaves-10
Mustard- 1tsp
Channa dal-1 tsp
Oil for cooking
salt to taste
A pinch of soda bi-carb
Chop onions, ginger and Green chillies fine. Heat a little oil, crackle mustard seeds, add channa dal, saute and add the curry leaves. Add this to the batter. Add all other ingredients except oil to the batter and mix well.
Heat the appam mould and add a tsp of oil in each depression. Pour batter till just below the rim in all the kuzhis and cover with a lid. Keep the flame on medium. After a minute, check if one side is done. If done, the appam will come out easily when moved. Turn over all the appams and cook for half a minute more. Remove, drain the appams and make a fresh batch. Eat with coconut chutney, green chutney or onion sambar.