Appam/Vellayappam/Kallappam with Spicy Egg Curry

Appam is a very common breakfast of Keralites. In Malabar area it is even called vella(white) appam since it has a pure white color and also Kallu(toddy) Appam because traditionally fresh toddy was used to ferment this appam batter. My granny used to get the toddy from the person who extracts toddy from the coconut trees near our plot. Very fresh toddy is said to be good for health(even for kids, I'm not very sure of this fact-just mentioning what I've heard as a kid). Here we use yeast to ferment the batter instead of this so called toddy.

This Appam basically requires a special pan or even deep kadai with a proper lid to cover it. I use a non-stick appam vessel and this do not require even a drop of oil. Appam goes well with egg curry/chicken curry/veg stew or even simple sweetened thin coconut milk(you can try this for kids who do not like much spicy food, i'm sure they will love it). So here comes the recipe for Appam and egg curry, Enjoy!!!!!

Appam vessel

For making Appam : -Ingredients:-

1. Raw rice/Pachari/Basmathi Rice - 2 cup
2. Cooked Parboiled Rice/Cooked Puzhukkal Ari - ¾ cup
3. Thick coconut milk - ¾ cup
4. Yeast - ¾ tsp
5. Salt- 1 tsp
6. Sugar - 2tbsp
7. water - 1 cup (required to grind the rice)

Preparation method:-

• Wash an clean the rice, soak the rice for atleast 5-6 hours.
• Grind the rice and cooked rice with enough water and transfer into a wide bowl. Consistency must be almost like dosa batter not too thin nor as thick as Idli batter.
• Add yeast, sugar, salt, coconut milk and stir well to incorporate everything. Keep the batter overnight for fermentation in a dry warm place(at-least 8 hrs). 
  
  

  

  Appam Batter

• Heat up the Appachatti/Appam pan, pour a laddle of batter, wait for 30 secs so that the middle part of the pan absorbs some batter, then lift the vessel and move the vessel in a circular motion so that the batter sticks/spread evenly on the sides of the pan.
• Close the pan with the lid and let it cook till the middle part is not sticky(keep the stove in med-high not in full high).
• The appam should be soft and middle part will be bit thick and soft. Take out the appam from the pan. Make desired amount of appams  and serve hot with egg curry..

For spicy egg curry:-

Ingredients:-

1. Boiled eggs -4(make slit with a knife on the eggs)
2. Finely sliced onions- 2 big
3. Sliced Tomato -1
4. Green chilly -4 split into halves
5. Fresh Ginger finely chopped ~ 1 tsp
6. Fresh Garlic finely chopped ~ 1 tsp(Can substitute with fresh ginger-garlic paste or fresh crushed ginger-garlic)
7. Turmeric powder-  ¾ tsp
8. Chilly powder - 1 tsp
9. Pepper powder - 1/2 tsp(optional, I prefer pepper instead of chilly powder )
10. Coriander powder -1 tsp
11. Chicken masala - 2 tsp
12. Thick Coconut milk - 3 tbsp(mix with 1/4 cup water and mix well)
13. Oil- 2tbsp
14. Mustard seeds - 2 tsp
15. Chopped Coriander leaves few
16. Curry leaves few

 PreparationMethod:-

• Heat up a kadai or pan, pour oil in it, splutter mustard seeds, add onion, ginger-garlic, green chilly, curry leaves and stir for a while.
• When the onion is translucent(don't get it to dark brown), add tomato's and stir for a while.
• Add in masala powders and stir in med flame for 1 min and mix everything well.
• Add the eggs and add in a cup of water and bring it to boil in med flame.
• Add the coconut milk and let it cook for another min.
• Garnish with chopped coriander leaves and curry leaves and serve warm with Appams...