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Main Course

Pongappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 3 servings

Biriyani rice 1/2 cup
1/2 cup 1/2 cup (Pachari)
Egg 1
Coconut 1 tablespoon
Salt, to taste

Preparation

Step 1
Soak both rice in water for over night about 6 hours.
Step 2
Grind it using a mixer.
Step 3
Add egg.
Step 4
Put salt and coconut powder also and grind well.
Step 5
Then heat a pan pour oil to fry in hot oil and allow it to get hot.
Step 6
When its hot pour a teaspoon full of mixture.
Step 7
When both sides get creamy colour and fried.
Step 8
It should not get brawn.we should notice that.do same with remained mixture.
Step 9
Serve while still hot with chicken curry.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Pongappam

A Kerala breakfast classic with its characteristic soft, fluffy middle and paper-thin, crispy edges. The fermented batter gives it a gentle sourness that balances rich curries.

Ingredientsfor 3 servings

Biriyani rice 1/2 cup
1/2 cup 1/2 cup (Pachari)
Egg 1
Coconut 1 tablespoon
Salt, to taste

Preparation

Step 1
Soak both rice in water for over night about 6 hours.
Step 2
Grind it using a mixer.
Step 3
Add egg.
Step 4
Put salt and coconut powder also and grind well.
Step 5
Then heat a pan pour oil to fry in hot oil and allow it to get hot.
Step 6
When its hot pour a teaspoon full of mixture.
Step 7
When both sides get creamy colour and fried.
Step 8
It should not get brawn.we should notice that.do same with remained mixture.
Step 9
Serve while still hot with chicken curry.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.