Appam

Today I am giving to u a popular Kerala break fast recipe is Appam. We went kerala 2 years back for honey moon, then we tasted appam for breakfast, really it was yummy and mouth watering. My husband like to eat appam very much. One day my husband asked me to make appam for breakfast, then i searched for appam recipes and got it from Indian food blog. I tried it and it was really nice and spongy. My husband gave compliments on it, then i have a confidence to make perfect appams. In this recipe I used mainly raw rice, cooked rice, coconut and yeast. Instead of yeast you can use baking salt. Appam is good with coconut chutney or vegetable stew. Here I made chana ( chick peas) stew or curry, it was really tasty with appam than coconut chutney. I hope you all try it.............Happy cooking.........
 

Ingredients:
Raw rice / Par boiled rice - 1 1/2 cups

Grated coconut - 1/2 cup
Sugar - 2 tsp

Cooked rice - 1/3 cup
Dry yeast - 1/2 tsp  
Oil for frying
Salt to taste

Method of preparation:

1. Wash and soak the rice for 6 hours. Drain the water well.
2. Grind the raw rice and cooked rice along with grated coconut. Remove from the grinder and add the sugar, and salt.
3. In a small bowl, combine 1 tsp yeast  in 1/2 cup of Luke warm water. Keep it aside for 10-15 minutes and allow it to rise, add to the rice paste and mix very well. The batter should be dropping consistency.Cover and keep for 2 to 3 hours.
4. Pour 1 big spoon of the batter into a deeper non-stick tava. Slowly rotate the batter on the tava so that a thin layer forms on the side and the middle remains thick.
5. Cover with lid and allow it to cook for around 3 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the appam carefully from the pan. Do not flip appams.
6. If you like the edges or laces to be golden brown, add more sugar to the batter.
7. Serve hot with Chana (chick peas) stew or coconut chutney. 

For chana (small chick peas) curry :

Ingredients:

Boiled chana (small chick peas) - 1 cup

Tomato, cut into slices - 2

Onions paste - 2 tbsp

Ginger garlic paste - 2 tsp

Green chilli paste - 1 tsp

Turmeric - 1/4 tsp

Finely chopped coriander - 2 tsp

Oil - 2 tsp

Salt to taste 

Method of preparation:

1. Heat oil in pan, add ginger garlic paste and saute for a minute.
2. Add onion paste and saute it.
3. Add tomato slices, green chilli paste and turmeric and mix well.
4. Add boiled chana ( chick peas) and 1/2 cup water and mix well. Cover and cook for 5 minutes.
5. Finally add salt and coriander leaves and mix well.
6. Now yummy chana curry is ready to eat with appams.