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>
Egg - <as required>
Method:
- Soak rice, urad dhal, fenugreek seeds for 5 hrs. Wash and drain it.
- Grind them with grated coconut, cooked rice, salt to be in dosa batter consistency in grinder or food mixer.
- Ferment it for 10 -12 hrs depend on your weather condition.
- 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 .
- 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.
- 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 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.