Name: Kerala Crab Roast
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 1 kg Crab (Medium-sized, cleaned and cut into pieces); 4 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1 tsp Fennel Seeds; 20 leaves Curry Leaves (About 2 sprigs); 3 medium Onion (Finely sliced); 4 pcs Green Chili (Slit lengthwise); 2 tbsp Ginger Garlic Paste; 2 large Tomato (Finely chopped); 0.5 tsp Turmeric Powder; 2 tsp Kashmiri Red Chili Powder (Adjust to your spice preference); 1.5 tbsp Coriander Powder; 1 tsp Black Pepper (Freshly crushed); 1 tsp Garam Masala; 3 pieces Kudampuli (Also known as Malabar Tamarind); 0.25 cup Water (Warm, for soaking kudampuli); 1.5 tsp Salt (Or to taste); 3 tbsp Coriander Leaves (Chopped, for garnish)

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Appam & Crab Roast Recipe - South Indian Non-Veg Lunch | CraftMyMeals

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.

Ingredients

1 kg Crab (Medium-sized, cleaned and cut into pieces)
4 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Fennel Seeds
20 leaves Curry Leaves (About 2 sprigs)
3 medium Onion (Finely sliced)
4 pcs Green Chili (Slit lengthwise)
2 tbsp Ginger Garlic Paste
2 large Tomato (Finely chopped)
0.5 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
1.5 tbsp Coriander Powder
1 tsp Black Pepper (Freshly crushed)
1 tsp Garam Masala
3 pieces Kudampuli (Also known as Malabar Tamarind)
0.25 cup Water (Warm, for soaking kudampuli)
1.5 tsp Salt (Or to taste)
3 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1
Prepare the crab by cleaning it thoroughly. Break off the large claws and crack them slightly with a pestle or the back of a heavy knife to help the masala penetrate. Cut the body into two or four pieces depending on the size. In a small bowl, soak the kudampuli pieces in 1/4 cup of warm water and set aside.
2
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once hot, add the mustard seeds and allow them to splutter completely. Immediately add the fennel seeds and curry leaves, and sauté for 30 seconds until fragrant.
3
Add the sliced onions and slit green chilies to the pan. Sauté, stirring frequently, for 10-12 minutes until the onions turn a deep golden brown. This step is crucial for the rich flavor of the roast. Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
4
Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili powder, coriander powder, and freshly crushed black pepper. Stir continuously and roast for 1 minute until aromatic, being careful not to burn them.
5
Add the chopped tomatoes and salt. Mix well and cook for 6-8 minutes, until the tomatoes break down completely, turning soft and mushy, and you see oil separating from the masala at the edges.
6
Add the prepared crab pieces to the pan along with the soaked kudampuli and its soaking water. Gently toss everything together, ensuring each piece of crab is well-coated with the masala. Pour in 1 cup of warm water, stir, and bring the mixture to a boil.

Kerala Appam with Kerala Crab Roast

Nutrition per Serving

Recipes in this Meal

1. Kerala Appam

Ingredients

2. Kerala Crab Roast

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About Kerala Appam with Kerala Crab Roast

Instructions

Ingredients

Instructions