Idly Rice-2 cup
Coconut grated -1
Water- as needed
Wash rice thoroughly 3 to 4 times.
Soak rice for minimum 3 to 4 hours .. Drain it and keep aside..
Then grind rice along with grated coconut in 2 to 3 batches ..
Grind to a fine smooth batter …
Take one ladle of batter and add 1 cup of water and mix well ..
Heat a non stick pan and pour this mix and cook until it thickens ,by stirring continuously in low flame..
After cooling this mix, add to the rest of the batter along with sugar ,salt and yeast ..Mix well …If u can just give a blend for 1 minute so that it will get mix well…The consistency of the batter should be thinner than dosa batter..So add water if needed..
Keep the batter in an airtight container till the batter get raised ..
The quantity of the sugar is depending up on ur taste ..I like my appam to be bit sweet u knw 🙂
And regarding the yeast ,that also depending up on the weather and room temperature.. So make changes up on according to ur climate..
So when the batter is ready ,heat a non stick appam chatty specially made for making appam .plz drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter ..
So pour 1 ladle of batter in the middle of the pan and rotate the chatty by holding both sides ..Now u can see tiny holes are coming in the sides of the appam ..After that close the pan with a lid and cook in medium heat ..mostly 1 minute ..u will knw after cooking the very first appam …
Taste the first one and adjust sugar and salt .. If the batter is thick u can add water ..
make rest of the appam like that..
So serve appam with ur favourite egg curry,chicken curry ,mutton roast ,kadala curry …… 🙂
Some people like crispy appam and some others soft ,so if u want crispy appam cook bit more ,but don’t burn them ..
Thanks a lot my dear friend Anitha for this wonderful yummy Appam recipe
Mutta /Egg Curry
Nadan Mutta/egg curry
Ginger- Garlic -1 tbsp crushed
Green chilly-1( slits)
Kashmiri chilli powder-1tsp
Curry leaves-2 strings
Salt- to taste
Nadan mutta/egg curry
Boil egg and de shell them each .Cut into half
Heat oil in a non stick kadai ..
Add ginger garlic and saute for 1 minute in low flame .
Then to this add finely chopped onion ,green chilly and curry leaves along with salt and a pinch of sugar 😉 (Increase the heat)
Saute till the onion becomes light yellow in colour ..
At this stage add turmeric powder,chilly powder,coriander powder ,garam masala one by one and saute till the raw smell goes..
.. Now add chopped tomato and cook well until the oil coming from it ..Mix well ..
Then pour 1 cup hot water and allow to boil for minutes in medium flame..
Finally add coconut milk and mix well..
Then add egg and cook for another 10 minutes low flame .. Adjust the seasoning ….
Now add some more curry leaves and drizzle some coconut oil and close the pan ..So authentic egg curry is ready to serve …
Nadan palaappam d mutta curry
Enjoy with appam