PALAPPAM AND EGG ROAST

By : Deepa Sujesh

EGG ROAST :-

INGREDIENTS :-

Hard Boiled Eggs - 2

Onions (big) - 2

Gg paste - 1tsp

Tomato puree - 2 tbsp

Red chilly powder - 1/2 tsp

Corianderpowder - 1 1/2 tsp

Garam masala powder - 1 tsp

Salt - As reqd

Oil - to fry

CurryLeaves

METHOD :-

Slice onion length-wise and saute till onion turns brown.

Add curry leaves and saute for 2 mins.

Add gg paste saute for 2 mins.

Add tomato puree, meat masala, coriander powder, chilly powder, salt and saute for 5 minutes.

Saute till the gravy becomes dark in colour.

Add boiled eggs and simmer for 2 mins.

Garnish with coriander leaves.

PALAPPAM :-

INGREDIENTS :-

Rawrice (Pachhari) - 3 cups

Cooked rice - 1/2 cup

Thick coconut milk - 2 cups

Thin coconut milk - 1 cup

Coconut water - 1/2 cup

Dry yeast - 1/2 tsp

Sugar - 2 tbsp

Salt - 1 tsp

METHOD :-

Grind together raw rice, cooked rice, thick coconut milk, coconut water, yeast and sugar to a smooth batter like dosa consistency.

If the batter is too thick, add thin coconut milk.

Keep the batter to rise for 5 - 8 hrs according to the temperature.

Half hour before making appams, add salt and stir well.

Heat non-stick appachatti.

Pour one big laddle full of the batter, swirl the pan and close with lid.

When the steam starts coming out, open the lid and take out the appam.

Repeat the process for the rest of the batter.