Egg In Appam with chicken curry

Egg In Appam with Chicken Curry:

Ingredients :

Raw rice or idly rice - 2 Cups

Cooked rice             -  1/4 Cup

Coconut grated        -  1/2 Cup

Urad dal                  -  3 tbsp

Fenugreek seeds      -  1/4 tsp

Crystal salt  or salt - as per taste

Oil - <as required>
Egg - <as required>

Method:

1. Soak rice, urad dhal, fenugreek seeds for 5 hrs.  Wash and drain it.
2. Grind them with grated coconut, cooked rice, salt  to be in dosa batter consistency in grinder or food mixer.
3. Ferment it for 10 -12 hrs  depend on your weather condition.
4. Heat Appam kadai or your dosa pan on full flame and Appam batter should be in semi liquid consistency, just to pour batter from sides of Appam kadai .
5. Pour ladful of Appam batter to sides of kadai in clockwise direction and hang Appam kadai in clockwise to anticlockwise motion, further batter fills  space of   Appam kadai.
6. Break the egg  in to centre of Appam with little oil and close the lid 5-7 mins.  Check whether white should be fully cooked.  Half boiled egg in Appam is almost done.  Serve hot with chicken curry or mutton curry.          

Egg-in-Appam; Half-boiled one!

Egg-in-Appam with Chicken curry!  Ready to relish !!

Thanks to my friend, Hisanah Kwaja for sharing this mouth-watering dish.

Hope you all enjoyed preparing my dish.  Share your views and comments on this.

Till then good bye from Nardeena.