Egg Appam with Coconut Milk

Instructions

1. 1

   Soak the Grains and Lentils

   • Rinse the raw rice, urad dal, and fenugreek seeds together under running water until the water runs clear.
   • Place them in a large bowl and cover with plenty of fresh water. Let them soak for at least 4 to 6 hours.
   • About 20 minutes before grinding, soak the poha in a separate small bowl with just enough water to cover it.
2. 2

   Grind the Batter

   • Drain all the water from the soaked rice mixture. Transfer it to a high-speed blender or a wet grinder.
   • Add the soaked poha (along with its soaking water) and the cooked rice to the blender.
   • Grind everything to a very smooth, flowing batter. Add fresh water gradually as needed. The final consistency should be smooth and slightly thinner than dosa batter, similar to heavy cream.
3. 3

   Ferment the Batter

   • Pour the ground batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
   • Add salt and sugar. Mix thoroughly with a clean hand for about a minute; this helps in initiating fermentation.
   • Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
   • The batter is ready when it has risen, looks bubbly, and has a pleasant, tangy aroma. Gently stir it once before use.
4. 4

   Cook the Egg Appams

   • Heat an appam pan (appachatti) over medium heat. Once hot, reduce the heat to low-medium. Lightly grease the pan with a few drops of coconut oil.
   • Pour one ladleful (about 1/3 cup) of batter into the center of the pan.
   • Immediately lift the pan by its handles and swirl it in a circular motion to spread the batter. This creates a thick, soft center and thin, lacy edges.
   • Quickly crack one egg into the depression in the center.
   • Sprinkle a pinch of salt and freshly ground black pepper over the egg.
   • Cover the pan with a lid and cook for 2-3 minutes on low-medium heat.
   • The appam is cooked when the edges are golden and crisp, the center is soft and cooked through, and the egg white is set. The yolk can be runny or firm, based on your preference.
   • Carefully remove the appam from the pan using a spatula.
5. 5

   Serve Hot

   • Repeat the process with the remaining batter and eggs.
   • Serve the Egg Appams immediately, traditionally with coconut milk stew (ishtew), kadala curry (black chickpea curry), or simply on its own.