Sunday, August 22, 2010


Ingredients :
Rice flour: 2 cups
Cooked rice: 1/2 cup
Grated coconut: 3/4 cup
Yeast: 1tsp
Sugar: 1 tbsp
Coconut water - 1 cup
Grated coconut - 1/2 cup
Salt: 1 tsp
Water: 1/2 cup

Method :
Dissolve 1 tbsp of sugar and 1 tsp yeast in 1/2 cup of luke warm water for 10-15 minutes. Grind the cooked rice along with grated coconut adding enough water to a smooth paste. Combine rice flour, & coconut water in a deep bottom utensil, add grinded coconut mix and dissolved yeast to the batter. Keep aside the batter for fermentation overnight. Add 1 tsp salt and mix well. Heat a appa chatti on a medium flame, pour a large spoon full of the batter into the centre of the appachatti. Rotate the pan in a circular manner. Keep covered 3-4 minutes. Serve hot with chicken/mutton stew.

Anchovy Fry (Netholi/Kozhuva Fry)


Netholi: ½ kg
Ginger & garlic paste: 1 tspn
Pepper powder: 1/2 tbspn
Chilly powder: 3/4 tbspn
Turmeric powder: 1 teaspoon.
Salt: 1 tspn
Curry leaves: 2 springs
Oil for shallow frying


Wash and clean the fish. Mix the above ingredients using little water and keep aside for 15-30 minutes. Heat oil in a pan, fry the fish both side till done on a medium heat. Add some curry leaves over the fish. Serve hot with rice.