Appam and Roasted chicken masala is a yummy combination
Appam recipe is here ::
INGREDIENTS:
Raw Rice – 2 cups Cooked Rice – 1/2 cup Grated Coconut – 1/2 cup ( you can use 1/2 cup of coconut milk instead of fresh grated coconut) Sugar – 1 Tbsp Salt – to taste Yeast – 1/2 tsp Warm water – 1 and 1/2 cup Coconut oil or any other refined for greasing and cooking METHOD:
Wash and soak the rice for 3 to 4 hours. Drain it. In the large jar of your mixer combine the soaked rice, cooked rice and ½ cup of fresh coconut or coconut milk , 1/2 cup of warm water and blend well till smooth. Meanwhile in a small mixing bowl mix together yeast, 1/4 cup of warm water and sugar, mix well and keep for 5 minutes and then add it to the rice- coconut batter (the batter should be of dropping consistency). Pour appam batter to a medium to large bowl and cover it and keep it overnight at a warm place for fermenting. Next day add salt ( if needed add sugar also) to the fermented batter(you must see the batter bubbled up) and mix it well. If the batter is thick ,adjust its consistency with milk or water to get the consistency of dosa batter. Heat an appam kadhai or a deep non-stick tava and grease it lightly with oil/Ghee. Pour a ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while the middle remains thick. Cover and cook for a minute, remove the appam when the sides starts turning to golden color and the middle fluffy part is cooked. Repeat for the remaining batter to make to make more appams. Eat Vellayappam warm with Stew/coconut milk/chickencurry/Kadala curry/Egg curry 
INGREDIENTS:
To marinate:
Chicken breast – 2 nos Red Chilly powder – 2 tsp Coriander powder – 2 tsp Pepper powder – 1/2 tsp Turmeric powder – 1/4 tsp Fennel Powder – 1/2 tsp Cinnamon powder – 1/2 tsp Ginger garlic paste – 2 tsp Lemon juice – 1 tbsp Salt to taste (1/4 tsp) 
For masala :
Thinly sliced Onion – 2 medium Tomato, finely chopped – 1 big Ginger crushed – 1/4 tsp Garlic, crushed – 1/4 tsp Cardamom Powder – 1/8 tsp Broken star Aniseed – 2 nos Cloves – 2 nos Chopped green chilly – 3 nos Coriander powder – 1/2 tsp Red chilly powder – 1/2 tsp Turmeric powder – a pinch Oil –4 Tbsp Chopped Green onion or coriander leaves – 2 Tbps, to garnish (optional) 
METHOD:
In a small pan add all the powders (turmeric powder,coriander powder,red chilly powder,fennel powder ,cinnamon powder, cardamom powder, pepper powder ) cloves, and broken star Aniseed, and roast well till raw smell disappears. let it cool for 5 minutes. Wash and cut chicken breasts into small bit pieces. Clean them well. Drain the water completely and marinate with all the ingredients listed under To marinate for about an hour. Heat 1 Tbsp oil in a medium sized non-stick pan, put the marinated chicken pieces, cover with a lid and cook for 2 to 3 minute. On medium heat, let the chicken cook with its own fat and steam from the chicken juice for 10 to 15 minutes. When a little water remains, remove the lid, stir it well and cook at low heat. Stir occasionally until no water is left and the chicken is tender. Now add remaining oil to the pan and shallow fry the Transfer chicken pieces to a paper towel or plate. The chicken pieces will be in a brownish color. chicken pieces till it is crispy in the outer. Stir it well. In the same pan add sliced onion, green chillies, ginger and garlic and sauté well, cover and cook for 5 minutes on medium heat till the onion become translucent. Open the lid, add roasted chilly powder, coriander powder, turmeric powder, cloves, broken star Aniseed, cardamom powder, salt and sauté well, cover the pan and cook for 10 minutes. Uncover the pan, add chopped tomatoes, and half cup of water,cover and cook for 10 minutes. Open the lid, add the shallow fried chicken pieces to the pan and mix everything well, till the masala gets well coated over the chicken. Keep stirring the mixture until the water content evaporates completely on medium - low flame. Check for the salt. Remove your tasty spicy chicken roast from the fire and transfer to a serving plate or bowl. Garnish Chicken Roast with chopped green onion or chopped coriander leaves, thinly sliced onion rings, and lemon wedges. (optional) Serve Spicy Chicken Roast with rice, appam, Idiappam or chapati 
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