Appam
Egg Recipe

Appam recipe and egg stew Kerala style

This is one of those classic recipes prepared in Kerala popular specially during Easter. When I had been to Kerala for a trip, these were served on a house boat during breakfast time and then the boat man took us for a fishing trip. It was an incredible experience which I couldn’t forget. Neither did i forget those fluffy white appams and the creamy egg stew with the flavors of  coconut milk. Here’s how I recreated these at home.

 

 

Ingredients for appam:

1 cup raw rice
1/4 cup cooked rice
1/4 cup grated coconut
1/2 teaspoon active dry yeast or 1/4 teaspoon baking soda
1 teaspoon sugar
Salt to taste

Ingredients for egg stew

3 to 4 hard boiled eggs halved

vegetables

1 potato peeled and cubed
2 beans chopped
1 carrot cubed

Spices for tempering

1 tsp mustard seeds
A handful curry leaves
A handful cashew nuts
1 cinnamon stick
1 cardamom pod
1 bay leaf
2 cloves
2 onions sliced
1 tbsp ginger garlic paste
2 green chilies split into half
2 cups coconut milk
2 tbsp coconut oil

Instructions:

Appam

Wash the rice and soak it in water for a couple of hours.
After soaking, drain the water.
Grind the soaked rice along with cooked rice, grated coconut, and a little water until you get a smooth batter.
Dissolve raw yeast granules in a little warm water along with sugar.
Allow the yeast mixture to swell till it foams up.
Add this to the batter and mix well.
Allow the batter to ferment overnight.
Fermentation helps in making the appams soft and fluffy.
After fermentation, add salt to the batter and mix well.
Heat an appam pan or a non-stick skillet.
Pour a ladle of batter into the center of the pan
swirl it around.
I use a non stick appam kadai.
Cover the pan with a lid.
Cook on low heat till the edges are crisp.
Once the edges turn golden and the center is cooked,
Take out the appam from the kadai,
Repeat the process with the remaining batter.

Egg stew

First boil the vegetables ,potatoes, carrots and beans with little salt.
heat coconut oil in a wok.
Add mustard seeds and curry leaves
When mustard seeds starts to crackle,
Add cashew nuts and fry
Add onions and fry till golden
Add ginger garlic paste and fry
Add coconut milk on a low heat
Add the vegetables followed by boiled eggs.
Add salt in the curry.
Add green chilies and take off the curry from the heat.

Print
Appam

Appam recipe and egg stew Kerala style

Fluffy white round rice cakes thick at the center and thin crispy near the edges served with creamy coconut based egg curry
Course Main Course
Cuisine Indian cuisine, South Indian
Keyword appam, breakfast, breakfast recipes, easter recipes, egg recipes, indiancuisine
Prep Time 1 day
Cook Time 1 hour 30 minutes
Author indrani

Ingredients

Ingredients for appam:

  • 1 cup raw rice
  • 1/4 cup cooked rice
  • 1/4 cup grated coconut
  • 1/2 teaspoon active dry yeast or 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • Salt to taste

Ingredients for egg stew

  • 3 to 4 hard boiled eggs halved
  • vegetables
  • 1 potato peeled and cubed
  • 2 beans chopped
  • 1 carrot cubed

Spices for tempering

  • 1 tsp mustard seeds
  • A handful curry leaves
  • A handful cashew nuts
  • 1 cinnamon stick
  • 1 cardamom pod
  • 1 bay leaf
  • 2 cloves
  • 2 onions sliced
  • 1 tbsp ginger garlic paste
  • 2 green chilies split into half
  • 2 cups coconut milk
  • 2 tbsp coconut oil

Instructions

Instructions:

Appam

  1. Wash the rice and soak it in water for a couple of hours.
  2. After soaking, drain the water.
  3. Grind the soaked rice along with cooked rice, grated coconut, and a little water until you get a smooth batter.
  4. Dissolve raw yeast granules in a little warm water along with sugar.
  5. Allow the yeast mixture to swell till it foams up.
  6. Add this to the batter and mix well.
  7. Allow the batter to ferment overnight.
  8. Fermentation helps in making the appams soft and fluffy.
  9. After fermentation, add salt to the batter and mix well.
  10. Heat an appam pan or a non-stick skillet.
  11. Pour a ladle of batter into the center of the pan
  12. swirl it around.
  13. I use a non stick appam kadai.
  14. Cover the pan with a lid.
  15. Cook on low heat till the edges are crisp.
  16. Once the edges turn golden and the center is cooked,
  17. Take out the appam from the kadai,
  18. Repeat the process with the remaining batter.

Egg stew

  1. First boil the vegetables ,potatoes, carrots and beans with little salt.
  2. heat coconut oil in a wok.
  3. Add mustard seeds and curry leaves
  4. When mustard seeds starts to crackle,
  5. Add cashew nuts and fry
  6. Add onions and fry till golden
  7. Add ginger garlic paste and fry
  8. Add coconut milk on a low heat
  9. Add the vegetables followed by boiled eggs.
  10. Add salt in the curry.
  11. Add green chilies and take off the curry from the heat.

 

 

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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