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Appam batter

soft dosa made in kadhai

Recipe by usha of dubai, AE

this recipe is without coconut milk and tastes excellent

Ingredients vegetarian 4 servings

    • 2 cups raw rice
    • 2 cups parboiled rice or idli rice
    • 2 tbsp urad dal
    • 1 tsp methi seeds
    • salt to taste
    • 2 tsp sugar



    1. Wash and soak all ingredients except salt and sugar for 5 to 6 hours and grind to a very fine paste.
    2. Add salt and sugar and mix well.
    3. Take 1 spoon of batter in a thick vessel. Add 2 cups water and mix well .
    4. Keep on low flame and keep stirring the mix till it starts boiling. The mix will change colour from milky white to pale white .
    5. Let it thicken like a porridge.
    6. Allow it to cool and after it is at room temperature mix with the batter leave the batter to ferment for 5 to 6 hours or overnight.
    7. For making appams, heat a kadhai, preferablythe kadhai you use for deep frying or a non stick one.
    8. Take batter seperately for immediate use. Add cooking soda and pour the batter in the kadai. Lift the kadai and rotate so the batter forms a circle. Let the extra batter come to the middle. Pour very little oil and cover with a lid.
    9. Check and remove on a plate when the appam is cooked
    10. Serve with coconut milk and sugar.



    appam is made with only rice and cocunut,mathi seeds.


    Instead of adding cooked batter in the form of porridge, a handful of cooked rice can be replaced. also baking soda with pinch of yeast.