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, adding a pinch of baking soda dissolved in few tsp of water.

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.

This can be served with all coconut milk with sugar, or any other hot chutneys or khurmas.

Note: To make muttai/egg aapam, after pouring the batter and rolling over, can break one egg into the center and allow to cook.