• 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
• Small pieces of Coconut (Optional)
• 1 tsp Coconut Oil
• 1/4 tsp Mustard Seeds
• 2 tsp Minced Shallots
• 2 springs Curry Leaves
• 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.
• Soak chana overnight and pressure cook it with salt
• 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.