- Raw rice - 500 g
- Yeast - 2 g
- Sugar - 50 g or to taste
- Salt - to taste
- Coconut - 1
- Cumin - 5 g
- Small onions (sliced) - 10
- Curry leaves (chopped) - 2 sprigs
- Garlic (crushed) - 5 cloves
- Coconut oil - 20 ml
Grind the soaked raw rice to a smooth paste. The batter should be thick, but of pouring consistency.
Dilute the yeast in 15 ml luke warm water and 10 g of sugar and mix to the ground batter.
Mix in the sugar and salt to the batter and allow 6 to 8 hours to ferment.
Mix in the grated coconut, garlic, curry leaves, small onion and check for salt and sugar.
Keep aside for half an hour.
Heat dosa pan, sprinkle oil, and pour one ladle full of batter and cook for one minute in slow fire.
Turn the side and cook till golden brown colour.
Sprinkling a few drops of ghee before serving will add to the taste and flavour.
For Nadan Beef Mappas Preparation
- beef 1/2 lb(450 gm)
- pepper powder 1/2 tsp
to make gravy
- whole spices (star anise1,cardamom pods2,cloves 3,cinnamon 1" stick)
- onion 1 medium sized,thin half moon sliced
- ginger chopped fine 2 tsp
- garlic chopped fine 1 tsp
- green chilly 3 vertical slit
- tomato 1 small chopped
- diced and cubed carrot 1 medium
- diced and cubed potato 1 medium
- thin coconut milk 1 1/2 cup
- thick coconut milk 1/4 cup
- coriander powder 2 1/2 tsp
- pepper powder 3/4 tsp
- garam masala 1/2 tsp
- coconut oil 3tsp
- vinegar 1 -2 tsp
- mustard seeds 1/2 tsp
- shallots 2 sliced or chopped fine
- curry leaves few
- coconut oil 2tsp
Wash and clean the beef under running water 5-6 times or till the water runs out clear.Drain in a colander and then add to a pressure cooker with salt and pepper powder.Leave for 15-30 mins.Switch on the flame and then close the pressure cooker.Cook for 3 whistles or more till the meat is cooked and is tender.
Heat another pan and add oil.When its hot,add whole spices and wait till its fragrant.
Saute chopped ginger,garlic and green chillies till raw smell disappears.
Add and saute the onion until translucent.Add in the coriander powder,pepper powder,half of the garam masala and toss about a minute on low flame.
Add in the chopped tomatoes.Stir and then add cubed carrots,potatoes,give a quick stir.
Add the thin coconut milk and add salt lightly(as beef stock contains salt).Cook the veggies covered till half done.
Add in the beef with stock and cook covered again until the spices are blend well and the gravy thickens slightly.
Add in the vinegar and lastly the thick coconut milk on low flame.Add the remaining garam masala and turn off heat.
Heat oil in another pan to temper the mappas.Splutter mustard seeds and add in curry leaves,shallots.Wait till shallots turn pinkish brown in color.Drizzle on top of curry.Cover and leave for 10 mins.Serve warm with Kallappam.