Kerala Breakfast delicasies

Appam & Egg curry ( Kerala cuisine)

Appam is a breakfast delicacy of God’s own country. Any kind of stew , veg or non veg; will go along very well with this dish. It’s not very difficult to make Appam if you care about the minutes involved in the process of making batter and fermenting it. Let’s see how Appams can be made at home.
Rice – 2 cups
freshly grated coconut – 3/4 cp
sugar – 3 tbsp
salt – to taste
yeast – 1/4 tsp
( If you are using dry yeast, you need to add it to 1/2 cup warm water along with some sugar and keep aside for 10 minutes. This is done to make the yeast active before adding it into the batter. Instant yeast can be added directly into the batter.)
1. Soak the rice in lots of water for 6 hours.Wash and keep aside.
2. Grind the soaked rice and coconut in a mixie using some water. Do not make the batter too loose . It can be of Idly batter consistency.
3. Now in a small pan, add 2 tbsp of this batter and 2 tbsp of water. Bring it to boil. Once it boils ,add it directly into the batter and stir well. Your batter will be slightly warm now. This procedure is done to make the batter warm enough for the yeast to be active. Now add the yeast and some more sugar into the batter. Stir well and cover it with a lid. Let the batter ferment for 8 hours.Add salt to taste before you start making appams. Stir the batter once again just before you make appams.
4. Heat a small non-stick kadai/Appam chatti and add one ladle of batter in the middle. Now use both your hands and rotate the kadai in a way that you are creating a lacy appam with a thicker middle part . Cover and cook on medium to slow heat until the middle part is cooked. Now take out the appam slowly from the sides without breaking.
Enjoy hot with egg curry, meat curry or stews.

By sarithakumbakkara

Hii, I'm Saritha who is finding it extremely difficult to write a paragraph about myself . I have already written few lines and deleted them too as some where i was sounding a bit underconfident or some times a bit too boasty. I don't like to be either of them as i believe that finding a balance between the above mentioned is the blissful state of mind which i always would prefer to be in.I am trying my best here to give you a clear idea about myself ;)
I belong to God's own country, Kerala and i am a big fan of the cuisine of the state . Professionally i'm a mentor of young minds . As i am married to an Indian air force Pilot, i had been living in various parts of the country. I would love to call myself and my hubby as avid travellers as that's one thing which thrills me and lifts up my mood drastically from 'being balanced yet a little boring ' to 'extremely enthusisatic'.I have two sons (a deadly combination to handle) Aditya 13 and Aarush 7 who are choosy in eating like most of the kids. I love my travels and it gives me amble exposure to taste various cuisines within and outside the country. Socializing and parties have always been a part of our Airforce life and who would not like to see the smile on your guest's face after tasting your food. That's how i started cooking and tasting and experimenting.I had seen he days where i found" breaking an egg without creating a mess" as my life's biggest challenge.(lol ;) ).But past few years in cooking has made me realise that it isn't Rocket science.
List of people who can make use of my blog
1. Newly married brides who are struggling with masalas and utensils.
2. Any one who wants to try out something new and exceptional . ( i knw i knw, here i'm a littlt boasty)
3.Bachelor / forced bachelor boys who has developed acidity due to over indulgence in restaurants .Now it's time to cook a meal for yourselves guys. As i said, it's not rocket science.
4. Any one who loves me . Muah....
Go Ahead.... Try out my recipes and Enjoyyyy....

2 replies on “Appam & Egg curry ( Kerala cuisine)”

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