NO YEAST NO BAKING POWDER NO BAKING SODA നാടൻ അപ്പം APPAM & EGG ROAST

White rice – 1 glass
Rice – 1 glass
Grated coconut – 2 handful
Fenugreek seeds – 1 tsp
Sugar – 1 tbsp
Salt
Water

Egg roast

Onion – 2 medium
Curry leaves
Ginger – One small piece
Green chilli
Tomato – 1
Grated coconut
Turmeric powder – ½ tbsp
Coriander powder – 2 tbsp
Garam masala
Coconut oil
Mustard seeds

To make the Appam batter, a mixer grinder jar, add two handfuls of grated coconut, a glass of white rice which has been washed and soaked for around two hours, a glass of cooked rice of any type, a teaspoon of salt fenugreek seeds, A tablespoon of sugar and enough water to grind it into a fine batter..

You can soak the fenugreek seeds in hot water for around 15 minutes.
Adding sugar to the batter is totally optional and you can adjust the quantity of sugar according to your taste preference.
You can also add two small shallots and some cumin seeds if you like its taste.

After grinding into a fine paste, transfer it into a large mixing bowl and season it with some salt to taste and let it rest until it ferments.. leave it in a warm place for less time or leave it in a cold place for a longer time to ferment.

After the batter has fermented, prepare Appam on normal pan or Appachatty.. if you are using a normal pain, make sure to make the batter a little thicker than you would normally make so that the batter does not flow everywhere.

After adding a ladle of the batter on the pan, drizzle some oil on the sides of the Appam and close it with a lid so that it cooks through. Once it looks cooked on the top, transfer it into a serving plate.

To prepare this easy egg curry to go with the Appam, first heat some coconut oil in a pan and add some mustard seeds and let it splutter.
Next, add thinly sliced onion, green chilies, crushed ginger and some curry leaves and sauté until it starts to change colour..
Next, add half a tablespoon of turmeric powder and sauté until its raw smell goes away, followed by adding 2 tablespoons of coriander powder and sautéingit until it’s raw smell goes away.

Do not hesitate to add more coconut oil if required, to roast all the spices and the onion.

Next, add one finally chopped tomato and add some salt to taste and cover it with a lid so that the tomatoes can cook and turn mushy.

Once the tomatoes turn soft and cooked, add coconut paste made from one and a half handful of coconut and some water in a mixer grinder, ground into a fine paste.

After adding the coconut paste, let it boil for a few seconds until it starts to look a little cooked..
after boiling it for a couple of minutes, taste it for salt and add more salt or garam masala if required..

At this stage, add boiled eggs into the curry and give it all a good mix, and the curry can be served with Appams..

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