Wednesday, 5 January 2011

Beaten-rice/ Avalakki or Poha Dosa

This soft and tasty dosa, is very simple to make. It uses ground rice and beaten rice/ avalakki/ poha.
Its very simple to make as here I have made use of ready made Appam podi / Appam rice flour which is made of ground rice available in all Asian/ Kerala stores . If you cannot get hold of this ready made powder then raw rice can be used but needs to be soaked and ground to a paste with water and avalakki. I fried this batter in a appam pan.
Serve with vegetable/ chicken/ mutton stew curry, or for breakfast with honey, or as an egg dosa(see picture) with a layer of beaten egg poured over the dosa, and allowed to cook for a further 1 minute before serving.
Ready made Appam podi/ flour: 2 cups
Beaten rice (poha/ avalakki) : 1 cup
Thick curds: 4 tbsps
Salt to taste
Sugar: 4 tsps
Fast action yeast: 2 tsps
Water to make batter
1. Take beaten rice in a bowl. Dissolve curd in 1 cup warm water and pour over the beaten rice. Cover allow the beaten rice to soak for half an hour.
2. In a blender take the soaked beaten rice, add the appam flour and sufficient warm water to make a fine dosa like batter. The batter should be medium thick. Pour out the batter into a fermenting vessel, add sugar, salt & yeast ( which has been activated in a bowl containing 1tsp sugar and 3 tbsps warm water). Mix well.
3. Ferment in a warm place for few hours or overnight.
4. Take a non- stick Appam pan and heat on medium- high flame. When hot pour a ladle of batter and make similiar to appam.
5. Cover with a lid and let it cook for about 2 mins. There is no need to turn over.
6. Remove the lid and lift the dosa out. Can apply a little oil to surface using a teaspoon.
For Egg Dosa: Serves 1, makes 2 egg dosas.
Egg: 1
1. Break the egg in a bowl, season with salt, chilli or pepper powder.
2. When pan is hot pour a ladle of dosa batter and let it cook for 30 secs then pour half beaten egg over the dosa, close pan and allow egg to cook. May take 3-4 minutes.
3. Pour a few drops of oil around dosa to let it crisp up. Use remaining egg to make another egg dosa.

Tuesday, 4 January 2011

Jamaican Jerk Seasoning- Dry Rub

Ingredients: makes about 5 portions
All spice: 
1/2 tsp 
2-1/4 tsps
Garlic powder: 
1-1/2 tsp 
White sugar: 
1-1/4 tsp 
Chipotle chile powder: 
1/4 tsp 
Ground cloves: 
1/8 tsp
Dried thyme leaves: 
1/8 tsp  
Ground black pepper: 
1/2 tsp
Cayenne pepper: 
1-1/4 tsp 
Ground cinnamon: 
1/4 tsp 

1. Place the allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
2. To use, rub spice mix onto the meat of your choice.  Can be used to make my favourite Jamaican Grilled Jerk Chicken. For best results, marinate for at least a few hours to allow the flavors of the rub to penetrate the meat.

Recipe Source- here