APPAM AND KADALA CURRY RECIPE  - 256 CAL PER SERVING

Ingredients	How to?
For Appam • 1 cup (237 ml) Coconut (grated) • ½ tsp Active Dry Yeast • 3 tsp Sugar • Salt to taste • 2 cup (473 ml) Raw Rice (Pachari) • Thin Coconut Milk (as needed) • 1 cup (237 ml) Cooked Rice • 1 cup (237 ml) Coconut Water For Kadala Curry To roast and grind: • 1 2/2 cup Kadala (Chana) • 12 Red Chilies • Curry Leaves • 4- 5 Shallots • 2 tsp Oil • ½ cup Coriander Seeds • ½ cup Grated Coconut • 3-4 Cloves Garlic • ¼ tsp Turmeric Powder To Season: • Small pieces of Coconut (Optional) • 1 tsp Coconut Oil • 1/4 tsp Mustard Seeds • 2 tsp Minced Shallots • 2 springs Curry Leaves	Appam • First soak raw rice for 4-5 hours. • Grind the rice to a smooth batter with grated coconut. • Soften yeast in 1 cup of coconut water for ½ hour. • Add soften yeast to the above ground batter. • Then add sugar and salt as well. • Take a pan and heat it. • Pour a ladle full of batter and gently swirl the pan around such that a thinner layer of batter covers the sides and a thicker fatter layer settles in the middle. • Cover the pan with the lid and cook until the edges are golden and the center portion become soft. • Take out the Appam from the pan with care and keep it in a serving plate. Kadala Curry • Soak chana overnight and pressure cook it with salt till soft. • Drain the water in which cooked. • Heat a thick bottomed pan with 2 tsp of oil. • Roast coriander seeds for 5-7 mins in medium flame. • Put red chilies, garlic, coconut, turmeric powder and the curry leaves until the roasted aroma spreads around. • Add shallots and fry for a min. • Grind to smooth paste adding enough water. • Now pour the paste over the cooked chana in the pressure cooker, bring to a boil and simmer until raw smell of the spices disappears. • Then heat oil in a pan, and put splutter mustard seeds, curry leaves and brown the coconut pieces. • Pour this to the curry. Suggestions: Serve hot