Notisappam / Soft Dosas
Popular dosas in Malabar regions of Kerala. Easy to prepare with minimum ingredients and goes well with chutneys or any spicy gravy dishes (like chicken or mutton curry ).
Makes: 6 – 8
1 cup (200 g) boiled rice (puzhukkalari / ukkada chawal)
1 egg, beat well
½ teaspoon salt
75 – 100 ml water (1/2 cup)
Wash and clean rice. Soak in 2 cups for 5 hours. Drain out water and make a paste in a mixer. Add 2 – 3 tablespoon water when making batter. Finally, add beaten egg and grind again.
Transfer the batter to another bowl / vessel and add salt to taste. No need to keep this batter for fermentation. We can prepare it immediately.
Add enough water (75 – 100 ml / ½ cup) to obtain batter of pouring consistency (also thin in consistency / thinner than dosa batter, like neer dosa batter).
Heat a non stick dosa tawa on a medium heat. Smear with little oil. Pour 1 1/2 ladleful ( approximately 160 ml ) of the batter into it. Spread evenly. Close with a lid.
Allow to cook for about 30 - 40 seconds and remove carefully with a flat spatula. Fold and serve hot with chutney or any gravy dishes. Consume immediately.