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Ingredients
Raw Rice - 3 cups
Parboiled rice - 1 cup
Fenugreek seeds - 1/4 tsp
Grated coconut - 1/4 cup
Salt - 1 1/2 tbsp
METHOD
Soak the rice and fenugreek in water for about 4 hours. Then wet grind them with the grated coconut pouring enough water
to make a medium thin batter. Add the salt and mix well and set aside to ferment. This usually takes around 10-12 hours
Once the batter is fermented, mix well again.
Heat a kadai (aapa kadai/ round bottomed pan), brush with a little oil, then pour about 8-10tbsp of batter in the center.
Hold the kadai using its handles and roll the batter over such that the edges are thin and some little batter is thick in
the center of the pan. Close with a lid and allow to cook until done. Make sure the heat is not in very high setting since
the center portion might not be cooked well.
Remove carefully using a spatula/flat dosai karandi.
Can be served with all coconut milk with sugar, or any other hot chutneys or khurmas.
To make muttai/egg aapam, after pouring the batter and rolling over, can break one egg into the center and allow to cook.
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