10 lakh hits in Curryworld :) Thank u all for ur support and I am celebrating this occasion with ur favourite appam and egg curry .I have already posted another appam recipe ..This recipe is bit different than the older one ..Hope u will try both ..
Idly Rice-2 cup
Coconut grated -1/2 of one
Coconut Milk-of 1/2 coconut
Water- as needed
Wash rice thoroughly 3 to 4 times.
Soak rice for minimum 3 to 4 hours .. Drain it and keep aside..
Then grind rice along with grated coconut ,salt and coconut milk( 2 cup thin milk ) in 2 to 3 batches ..
Grind to a fine smooth batter …
Heat a non stick pan and pour 1 ladle full of batter and add some water and thicken by stirring continuously in low flame..
After cooling mix it with the rest of the batter and add our sugar and yeast ..Mix well …If u can just give a blend for 1 minute so that it will get mix well…The consistency of the batter should be thinner than dosa mavu..So add water if needed..
Keep the batter in a airtight container till the batter get raised ..
The quantity of the sugar is depending up on ur taste ..I like my appam to be bit sweet u knw
And regarding the yeast ,that also depending up on the weather and room temperature.. So make changes up on according to ur condition..
So when the batter is ready ,heat a non stick appam chatty specially made for making appam .plz drizzle some water in the appam pan and when u see the water is disappearing as soon as the water is dropped ,that is the right time to pour appam batter ..
So pour 1 ladle of batter in the middle of the pan and rotate the chatty by holding both sides ..Now u can see tiny holes are coming in the sides of the appam ..After that close the pan with a lid and cook in medium heat ..mostly 1 minute or less ..u will knw after cooking the very first appam …
Some people like crispy appam and some others soft ,so if u want crispy appam cook bit more ,but don’t burn them ..
Thanks a lot my dear friend Anitha for this wonderful yummy Appam recipe
Mutta /Egg Curry
Ginger- Garlic -1 tbsp crushed
Green chilly-2( slits)
Coriander Powder-2 1/2tbsp
Garam masala-2 pinch
Curry leaves-2 strings
Salt- to taste
Boil egg and de shell them each ..Make 3 gashes in each eggs and keep aside..
Heat oil in a non stick kadai ..
Add ginger garlic and saute for 1 minute in low flame .
Then to this add sliced onion ,green chilly and curry leaves along with salt and a pinch of sugar (Increase the heat)
Saute till the onion becomes light brown in colour ..
At this stage add turmeric powder,chilly powder,coriander powder ,garam masala one by one and saute till the raw smell goes..
Now add chopped tomato and cook well for minimum 5 minutes ..Mix well ..Then add egg and pour some hot water ..Boil well ..
Finally add coconut milk and heat ..no need to boil ..Check the salt ..
Now add some more curry leaves and drizzle some coconut oil and close the pan ..So authentic egg curry is ready to serve …
Enjoy with appam