Kallapam with Egg mappas..
By:Shyni Sajith



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 mix Luke warm water

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
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 palappam , kallapam or idiyappam

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