Writen by Ammachiyude Adukkala 2:30 PM - 0 Comments
PALAPPAM AND EGG ROAST
By : Deepa Sujesh
EGG ROAST :-
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
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.
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
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.