Palappam and Egg Masala


Raw rice-1 cup

Cooked rice-2 tbsp

Grated coconut-1/2 cup

Sugar-1 tsp

Yeast-1/4 tsp




Soak raw rice for 6 hours.Grind the raw rice,grated coconut and cooked rice.Dissolve  yeast and sugar in luke warm water.Set aside for it to rise.Mix the risen yeast mixture with the batter.Keep it overnight to ferment.

Add some salt and water to loosen the batter(batter consistancy should be looser than dosa batter).Heat an ‘Appachatti’ .Pour a ladle full of batter to Appachatti and swirl it.Close it and cook for 2 minutes.

Egg Masala


Egg-2 nos

Onion-1 big chopped

Tomato-1 no

Green chillies-2 nos

Ginger-Garlic paste-1 tbsp

Chilli powder-1 tsp

Turmeric-1/4 tsp

Crushed pepper-1 tsp

Coriander powder-1 1/2 tsp

Coconut milk-1 cup


Curry leaves-1 sprig


Boil the eggs and deshell it and keep aside.

Heat oil in a pan and saute onion till soft and transparent.Add ginger-garlic paste and green chilli for sometime when the smell of the ginger garlic comes.Add tomato and saute until its soft and fully crushed.Add chilli powder,turmeric,salt and coriander powder and saute till the oil separates.If the masala sticks to the bottom add small amount of water.Add the boiled deshelled eggs and mix it well with masala.Add coconut milk and cook it in low flame for a few minutes until it gains a little thick texture.Check for salt and garnish with some curry leaves.Serve it with appam, roti,chappathi or rice.


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