Battalappam
Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped pancake. The slight tang from fermentation pairs perfectly with a coconut stew or egg curry.
Ingredientsfor 4 servings
- 5 nos Eggs
- 2 cup Coconut milk
- 1/2 cup Sugar
- 1/2 cup Jaggery syrup (Sharkkara)
- 1/4 cup Cashew — sliced
- 1 tbsp Ghee
Preparation
Step 1
Mix together eggs, coconut milk and syrup and beat in a mixer.
Step 2
Add cashew slices.
Step 3
Pour the above mixture into a plate greased with ghee.
Step 4
Keep the plate in a appam cooker(appa chembu).
Step 5
Cook for about 30 minutes.
Tip
Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.
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