Appam and Egg Roast

Appam is often enjoyed with coconut milk, vegetable stew, or egg roast. Enjoy your homemade Appam!

Ingredients for Appam:

1 cup of Raw Rice

1/4 cup of Cooked Rice

1/4 cup of Grated Coconut

1/2 tsp of Active Dry Yeast

1 tsp of Sugar

Salt to taste

Water, as needed

Ingredients for Egg Roast:

4-6 Eggs, hard-boiled and peeled

2 Onions, finely chopped

2 Tomatoes, chopped

2 Green Chilies, slit

1-inch piece of Ginger, minced

4-5 Garlic cloves, minced

1/2 tsp of Mustard Seeds

1/2 tsp of Cumin Seeds

1/2 tsp of Turmeric Powder

1 tsp of Red Chili Powder

1 tsp of Coriander Powder

1/2 tsp of Garam Masala

Salt to taste

2-3 tbsp of Cooking Oil

Fresh Curry Leaves

Instructions:

For Appam:

Rinse the raw rice thoroughly and soak it in water for 4-5 hours or overnight.

In a separate bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until it becomes frothy.

Drain the soaked rice and blend it along with cooked rice, grated coconut, and add to the yeast mixture to form a smooth batter. Add water as needed to achieve a pancake batter-like consistency.

Mix well, and allow it to ferment for 6-8 hours or overnight. The batter should rise and become slightly bubbly. Add salt to the batter

Heat an appam pan or non-stick skillet. Pour a ladleful of batter into the center, then quickly lift and rotate the pan to spread the batter evenly in a circular shape.

Cover the pan and cook the appam on low heat until the edges turn crispy and the center is soft and fluffy. Repeat with the remaining batter.

For Egg Roast:

Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn translucent.

Add the chopped tomatoes and cook until they become soft and mushy.

Add the spice powders - turmeric, red chili, coriander, garam masala, and salt. Cook for a couple of minutes until the oil separates.

Gently add the hard-boiled eggs and coat them with the masala mixture. Cook for a few more minutes, allowing the flavors to meld together.

Garnish with fresh curry leaves.

Serve the delicious Appam with the Egg Roast, and enjoy your meal!