Appam with Egg Curry
A traditional Kerala breakfast dish featuring soft appams made from a fermented rice and coconut batter, served with a flavorful egg curry.
Ingredients
- 1.5 cups Idli rice (Soaked for 4 to 5 hours)
- 0.5 cup White rice (Use cooked white rice)
- 0.5 cup Coconut, shredded
- 1 teaspoon Nutritional yeast
- 2 teaspoons Sugar
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Water (Add as needed for batter consistency)
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Instructions
- 1Soak the idli rice in water for 4 to 5 hours. Drain and transfer to a mixer grinder. Add the shredded coconut, cooked white rice, and nutritional yeast. Grind to a fine paste, adding water as needed to achieve a dosa-like consistency.
- 2Transfer the ground mixture to a large bowl. Cover and allow it to ferment for 8 to 10 hours or overnight, until the batter has risen and is slightly bubbly.
- 3Once fermented, add sugar and salt to the batter. Stir well to combine. The batter should be of a pouring consistency, similar to dosa batter.
- 4Heat an appam pan over medium heat. Pour a ladleful of batter into the pan and swirl to spread it evenly. Cover with a lid and cook until the edges are crisp and the center is cooked through. There is no need to flip the appam.
