VELLAYAPPAM AND EGG ROAST
pachari – 1 cup
coconut( Grated) – 1/2 cup
Sugar – 1 tbsp
Baking powder – 1/4 tsp
Cooked rice – 2 tbsp
Water – 1 cup
Salt to taste
Soak the rice in water for 6 hours. Drain the rice.
Grind the soaked rice in a grinder to a smooth paste. Take 3 tbsp of this batter in a pan and add 1 cup of water and heat it up and bring to boil in a medium flame. Stir this continuously. After few minutes when it becomes thick, switch off the flame and allow it to cool.
Now add this mixture to the grinded rice batter and add grated coconut, cooked rice and blend it till smooth. Add enough water and add sugar and mix well. Allow it to ferment overnight. In the next morning add baking soda or baking powder and salt to the batter and mix well.
To make vellayappam heat appam kadai or a pan. Pour a ladle of batter in the middle of the kadai/ pan. Hold the sides of the pan and swirl it so that the batter coats all sides. Cover it with a lid and cook for 3 minutes. Take the Vellayappam out with a spatula .
Boiled eggs -4 Nos
Chopped onions – 1 medium size
chopped tomatoes -1/2 cup
Coriander powder -1tablespoon,
Turmeric -1/2 teaspoon.
Pepper powder -1/2 teaspoon
red chilly powder -1/2 teaspoon each
Cardamom -6 nos
cloves -4 nos
cinnamon – 1 stick.,
small onions -5 nos
garlic ginger paste -1 tablespoon.
salt to taste.
Remove the shells of the eggs and make small slits on its sides and set aside.
*Grind all the ingredients to gather except the onions and tomatoes.
*Heat some oil in a pan and saute the chopped onions, to this add the chopped tomatoes and stir to mix.
* Now add the ground masala paste and fry.
Then add enough salt and about 1/2 cup of water. When it is heated up add the eggs to this .Stir carefully till all of them are well coated with the spices.
Serve them carefully to a plate and see that the eggs are well coated with the gravy on all sides.
This goes well with palappam and idiappam and also with rice and chappaties.
Photo Courtesy : Google/ images are subject to copyright