Monday, February 15, 2010

Aapam with cooked rice

This is yet another variation from the world of Dosa. Left over cooked rice can be mixed with the curds & blended and utilized to prepare this delicious Dosa for the next day. This recipe is adapted from Pakadarshi , a book by Suryakanthamma. As all the recipes in this book are tried & tested , usually it is safe to assume that the results are upto the mark.


Rice - 2 cups
Rice - 1/2 cup
Curds - 1/2 cup
Sugar - 1 tsp
Cooking soda - a pinch


Soak 2 cups of rice for 3 hrs & grind into a fine and thick paste using less water
Cook the other half cup of rice. Blend it into a coarse paste with the curds.
Mix both the pastes. Add some salt. Let it ferment overnight.
Though this batter is thick when prepared, it loosens out the next morning.
In the morning, add water if needed to make flowing batter.
A pinch of cooking soda & sugar is mixed into the batter.
Make dosa by pouring a ladle of batter & swirling the hot pan.
Drizzle a tsp of oil & cook covered on one side only. No need of flipping the dosa to cook on the other side.
Enjoy the soft dosa with chutney of your choice.

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  1. I love appams.. especially with coconut chutney..nice way you explained..I wish I could eat some from the plate..