Kerala appam with egg curry,beetroot toran (with coconut)

Introduce

Chef :

Rita Mehta ( Executive chef )

Kerala appam with egg curry,beetroot toran (with coconut)

#risenshine South Indian breakfast it is very famous breakfast in kerala we people also like this it is very light ,soft and yummy I always like to prepare for my family everybody loves it.

Ingredient

1 cup

rice (which we normally use in dosa)

1 tbs

Cooking instructions

* Step 1

Take rice and dal soak for 5 hours and then grind it with yeast and boiled rice or wet flattened rice with little water also add and grind like a fine paste.just like dosa or appam batter.

* Step 2

Keep it for fermentation 8 hours.I soak rice and daal morning 7 am and grind all 11 am and keep it for fermentation and used to make appam at 8 to 8.30pm. If batter is thick u can add coconut milk or cow milk make it like set dosa.

* Step 3

And serve with beetroot with coconut dry,egg curry and chicken tandoori.next I will publish tandoori chicken. Serve and enjoy the delicious yummy and lovely breakfast.

* Step 4

Making time add salt and sugar.it gives better taste. Take one ladle full of batter on greased tawa and cover with glass lid when little holes will come and dry the batter and transparent in colour. Donot flip it and make more appam like that. In one cup rice and dal u can get 10 appam easily.u can serve with veg or nonverbal stews