Coconut Appam

For making the coconut milk:

Ingredients :

1 cup freshly scraped coconut
1 cup of water

Cooking Instructions :

Grind the coconut scrapings with water in a mixer and squeeze as much milk out of this mixture. Store this in a seperate bowl.
Coconut milk can also be prepared after making the batter.

For the Appam batter:

Ingredients :

Boiled Rice - 2 cups
Raw Rice - 2 cups
Urad Dhal - 1/2 cup
Salt to taste

Cooking Instructions :

Soak all ingredients overnight in water for about 5 - 7 hours.
Grind to a fine batter after this.
Next morning, pour the prepared coconut milk into the batter.
Add salt and mix the batter thoroughly.
Pour the batter into the pan (A curved deep iron / non-stick pan) and spread like in a dosa.
Do this carefully as all the batter might settle into the center of the pan.
Let it heat for a while and the serve hot with Coconut Chutney.

Neeru Dose

4 Cups raw rice
1 pinch salt

Cooking Instructions :

1. Soak rice in water for about 4 or 4 hrs.
2. Grind the soaked rice into fine paste with lots of water. The batter should be very liquid amlost water consistency. Add salt and mix properly.
3.Heat a griddle or a flat pan to a high temp.
4.Take one ladleful of mixture pour the mixture on the pan and tilt the pan into all direction. Pour 1tsp of oil over the dosa.
5.When done on one side, filp and cook another side for 1 minute.
6. Fold in half and then into quarter. This is how neeru dosa is served.

Kori Rotti (Chicken Rotti)


Ingredients :

  • 1 chicken (about 1 kg. In weight), cleaned and cut

  • 1½ coconuts for milk

  • ½ small coconut, grated

  • 15-20 red chillies

  • 2 level tbsp. Coriander seeds

  • 1 level tsp. Jeeraseeds

  • peppercorns - 6

  • Ghee for frying

  • ½ onion, chopped

  • ¼ tsp. Turmeric powder

  • 10 flakes garlic

  • 1 onion chopped

  • 1 tbsp. Butter

  • Salt to taste

  • Juice of 1 lemon

  • Seasoning

  • 2 tsp. Ghee

  • 1 onion chopped

  • ½ tsp. Garam masala (elaichi, dalchini, lavang)

Cooking Instructions :

  1. Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.

  2. oast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee. Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.

  3. Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.

  4. Keep 2 tsp. Ghee in a flat vessel on the fire. Add chopped onion and fry till brown. Add garam masala powder (lavang, elaichi, and dalchini) and pour the curry over the seasoning, cover and remove from fire. Serve with Roti, Idli, Neer Dosa, apam or Dosa Rice.

  5. Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.

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