Appam and Spicy Chicken Curry

Appam is a fermented rice pancake with soft and spongy texture in the middle and lacy crispy edges. Appam is one of the traditional breakfast dishes of Kerala cuisine. It is the South Indian yeasted, flat bread. It is also very popular in Sri Lanka, where it is known as "appa" (or "hopper"). Appam is very delicious and healthy breakfast dish to start the day off. It can be serve as dinner too.

INGREDIENTS:

Raw Rice - 2 cups

Water -1/2 to 1 cup

Cooked Rice - 1/2 cup

Grated Coconut - 1/2 cup

Yeast - 1/2 tsp

Sugar - 1/2 tbsp (As required)

Salt - As required

METHOD:

• Soak raw rice in water for 4 hours.
• Drain water from rice, wash and grind it with fresh grated coconut , cooked rice and enough water to a medium consistency(adjust with water).
• Meanwhile add the yeast to 1 tbsp of warm water and 1/2 tsp sugar, mix well and keep for 5 minutes and then add it to the rice- coconut  batter.
• keep it overnight at a warm place for fermenting.
• Next day add salt and sugar to the fermented batter(you must see the batter bubbled up) and mix it well.
• If the batter is thick ,adjust 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 the  Appam Kadai and slowly rotate the kadhai in a circular motion so that a thin layer forms on the sides while the middle remains thick.
• Cover and cook for a minute, remove the Vellayappam 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/chicken curry/Kadala curry/Egg curry.

NOTES:

• If you do not have cooked rice, take 1 tbsp of row rice flour, and add that to 1/2 cup of boiling water to form a thick liquid and add to the main batter.
• Before adding batter to the pan , check if the pan is hot enough by splashing water, once the batter pour to the pan , reduce flame  to low.
• If you do not have a vellayappam pan, use regular dosa pan.
• Pan must be covered with lid immediately after  pour  the  batter and slowly rotate on circular motion.
• Vellayappam goes very well with all  hot or sweet curries.

Tasty Spicy Chicken Curry Recipe::

INGREDIENTS:

To marinate:

• Chicken breast – 2 nos
• Red  Chilly powder – 1  tsp
• Coriander powder – 1 tsp
• Pepper powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Fennel Powder – 1/2 tsp
• Cinnamon powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Lemon juice – 1 tbsp
• Salt to taste (1/4 tsp)

For masala :

Thinly sliced Onion – 2 medium

Ginger crushed – 1/4  tsp

Garlic, crushed – 1/4 tsp

Cardamom Powder – 1/4 tsp

Broken star Aniseed – 2 nos

Cloves – 2 nos

Tomato, finely chopped – 1 big

Chopped green chilly – 2 nos

Coriander powder –  1/2 tsp

Chilly powder – 1/2 tsp (optional)

Turmeric powder –  a pinch

Oil – 5 Tbsp

Chopped Green onion or coriander leaves – 2 Tbps, to garnish (optional)

To see preparation Method, Please visit My blog page :: http://ourharsha.blogspot.com/2013/10/tasty-spicy-chicken-curry.html

 

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