Sunday, 1 February 2015

Kallappam With Egg Mappas

Simple and healthy breakfast.


Plain rice 1.5 cup
Grated coconut 3/4 cup
Cooked rice 1/2 cup
Kallu / fermented coconut wine. 1/4 cup
Add yeast instead of kallu( toddy) 1/2 tsp active dry yeast
Cumin seeds. 1/2 tsp
Salt to taste
Sugar 1/2 tsp


Wash and soak the rice in water for 2 -3 hours . Drain the water and grind rice and cooked rice. Add yeast, salt and sugar and mix well. Leave for 6 hours to ferment. After 6 hours, the batter rises mix it well. Crush cumin seeds with grated coconut and add it to the batter and leave for 15 minutes then start making appams.

Heat a non stick pan and add a ladle of batter when tava / pan gets hot. Cover the non stick with a lid or plate to get cooked you will find bubbles start appearing at the surface and break. The White batter turns off white and gets cooked( takes about 1 minute).turn and cook for a second then remove from the pan. Serve with chicken stew, chicken curry , chicken mappas or egg mappas.

Ingredients for Egg Mappas

Egg. 4 nos boiled
Onion. 3 medium sliced very thinly
Ginger- garlic 2 table spoon each , chopped
Green chilli. 4/5
Coriander powder 11/2 Tbsp
Garam masala. 2 tsp
Turmeric powder. 1 tsp
Tomato. 1 medium chopped
Thick coconut milk 1 1/4 cup
Musturd seeds 1 tsp
Small onion 4
Curry leaves
Coconut oil


Boil egg and remove she'll and keep it aside.

Heat oil in a pan and splutter musturd seeds. Add small onion, sliced big onion, ginger and garlic, green chilli and curry leaves. Sauté it till onion becomes soft.Add coriander powder, turmeric powder and garam masala fry it till the oil starts appearing. Add the sliced tomatoes. When the tomato becomes soft add boiled egg along with the gravy, combine well. Add the coconut milk and cook for 2 minutes, switch off flame and garnish with coriander leaves.

Serve with palapam , kallapam or idly

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