Appam ( Rice pan cake )

Appam is one the traditional dishes of Kerala. Appam is often served with kadala (kala chana) curry,
vegetable stew or coconut milk.

Ingredients
• 3 cups idly rice or raw rice
• 1 cup of shredded coconut
• 1 tsp fenugreek seeds
• 1tsp Urad dal
• A pinch of Baking soda
• Salt for taste
Method

Soak the rice, fenugreek and urad dal for about 4-5hrs.
Drain the soaked rice and grind along with coconut to a thick paste. Keep the batter for 8hrs for
fermentation. Once the batter is fermented add the baking soda and salt to the batter and mix the batter.

Heat a small non-stick pan which is shallow. In a spoon take the batter and pour the batter gently to the
non-stick pan. Gently swirl the pan around so that a thin layer of batter covers the sides and thick layer
collects at the bottom. Cover the lid and cook for 1 minute till the edges become golden crisp and centre is
soft. It is only required to cook on one side of the appam.

Kadala Curry
Kadala curry is another traditional dishes of Kerala. Kadala curry and Puttu is the best accompaniment.
Kadala curry goes well with Appam, Dosa, Idly and Chapattis. I usually make Kadala curry for Appam and
Puttu.
Ingredients: Recipe for two
• 1 Cup of Black Chana
• To Fry: ½ onion cut into big chunks, 1 big tomato cut into big chunks, ¼ cup shredded coconut, 2
pods of garlic, a small piece of ginger, 1tsp cilantro, 1tsp roasted gram, 1tsp coriander seeds, 1tsp
cumin and 2 red chilies.
• For seasoning: ½ onion cut into small pieces, 2 cloves, 2 pieces of cinnamon stick, ½ tsp fennel
seeds, 2tsp of cilantro.

Method
Pressure-cook the black chana with salt and two green chilies. Sauté the cumin, coriander, roasted gram,
red chilies, ginger, garlic, onion, tomatoes, cilantro and coconut. Allow them to cool and grind the mixture
to a fine paste. Sauté the cloves, cinnamon stick, fennel seeds and onions. Sauté until the onions turn
brown. Add the ground masala and sauté for 2 minutes. Add the cooked black chana and ½ cup of water
and cook for 4-5 minutes. Add salt for taste.
Garnish with cilantro leaves and serve hot.