Ingredients
2 cups dosa rice
1/2 cup fine rava / semolina
1 tbsp cooked rice
1/2 tsp yeast
1 tsp sugar
Salt to taste
Oil for making appo / paddu
Procedure
Soak rice in water for 4-5 hrs, wash and drain the water
Grind the soaked rice with cooked rice, using little water into a smooth paste and keep aside
Boil sooji in 1.5 cups water to form a paste and allow it to cool. However, it should not get so cool that it forms into lumps
Soak yeast in warm water with sugar and stir till the yeast dissolves fully
Next in a large vessel mix ground rice, cooked Rava paste, salt, and yeast
Mix well, so that there are no lumps of Rava in the batter
Adjust the consistency of the batter by adding water ( Not too thick or too runny)
Keep the batter covered for fermenting for 5-6 hrs or overnight
When the batter is fermented you will find that it has increased in volume
Heat paddu / appo pan and make paddu/ appo adding little oil
Serve hot with coconut chutney.
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