Thursday, August 21, 2014

Bellappa Dosa

I saw pictures of the Bellappa dosa online.  It looked spongy and airy. Seemed like a variation of appam - a dosa I have not attempted to make as yet.  I cannot figure out how the dosa got its name. And I suspect addition of toddy would have given the sponginess to the dosa.  However, the recipe that I followed from Nandini Kini's blog uses a little amount of yeast.  Bellappa ideally should be had with something spicy.  But even with any other accompaniment it would taste as good.

Raw Rice / Dosa Rice -  1 1/2 cups
Urad dal - 1 tbsp
Methi (fenugreek ) seeds - 1/4 tsp
Cooked rice - 1 cup
Dry yeast - 1/2 tsp
Salt to taste.

Soak rice, dal, methi for about four hours
Drain, transfer the contents to a blender and add the cooked rice
Grind to a fine paste with a little water.  This is a thickish batter.
Do not add the salt.

Now warm a little water and add the yeast.
You will see it begin to froth in a little while.

Add it to the prepared batter.
Ferment overnight.

The next morning, add salt to taste.
Heat a pan  Smear a little oil on the pan
Pour a ladle full of batter on the pan and lightly spread it out - not too thin like the ordinary dosa.

Cover the bellappa as it cooks on a slow fire.
Let the underside brown
The dosa does not need to be turned over.
When the top is cooked and the underside is browned well remove and serve.


Some time to spare? Do leave a comment. Thanks.


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