Hard-boiled eggs simmered in a fiery, aromatic masala made with freshly ground Chettinad spices. This South Indian classic is rich, spicy, and perfect with appam or parotta.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
323cal
15gprotein
15gcarbs
23g
Ingredients
8 pcs Eggs (large)
7 pcs Dried Red Chilies (adjust to your spice preference)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Aromatic Chettinad Egg Roast with fluffy appam - a perfectly spiced, protein-packed delight!
This chettinad dish is perfect for dinner. With 701.65 calories and 23.189999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Gingelly Oil (also known as sesame oil)
1 tsp Mustard Seeds
15 pcs Curry Leaves
2 pcs Onion (medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Tomato (medium, finely chopped)
0.5 tsp Turmeric Powder
1.25 tsp Salt (adjust to taste)
0.75 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and immediately place the eggs in a bowl of cold water to stop the cooking process.
Once cool enough to handle, peel the eggs and make 3-4 shallow slits on each one. This helps them absorb the masala flavors. Set aside.
2
Create the Chettinad Masala Powder
Heat a small, dry pan over low heat. Add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, black peppercorns, cinnamon stick, cloves, and star anise.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them.
Add the grated coconut and continue to roast for another 1-2 minutes until it turns light golden brown.
Remove the mixture from the heat and let it cool completely. Once cooled, grind it into a fine powder using a spice grinder or blender.
3
Sauté the Aromatics
Heat the gingelly oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 20-30 seconds until they turn crisp.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Masala Base
Add the finely chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Stir well to combine.
Sauté the masala for 2-3 minutes, stirring continuously, until it becomes fragrant and you see oil separating from the sides of the pan.
5
Roast the Eggs
Pour in 3/4 cup of water and add the remaining salt. Mix well and bring the gravy to a simmer.
Gently add the slit hard-boiled eggs to the pan.
Carefully toss the eggs to coat them evenly with the thick masala.
Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the flavors and the gravy to thicken and cling to the eggs.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with appam, parotta, dosa, or steamed rice.
Servings4
Serving size: 1 serving
378cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.