Kallappam with Egg Mappas Kallapam Ingredients Plain rice 1.5 cup Grated coconut 3/4 cup Cooked rice 1/2 cup Kallu / fermented coconut wine. 1/4 cup Or 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 taka / 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.. Egg Mappas Egg. 4 now 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 Salt. Curry leaves Coconut oil Boil egg and remove shell 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 palappam , kallapam or idiyappam..
Posted on: Sat, 22 Nov 2014 08:37:22 +0000
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