Egg Puffs

Egg puffs, warm, crisp and flaky.... and a hot cup of coffee on a rainy or cold day...sounds great rt :)  If you are an egg lover, I am very sure that Egg Puffs will be in your favourite list. My husband loves egg puffs and when we were in India we used to buy these once a week from the bakery. There were a few bakeries in our place famous for these yummy egg puffs and we used to have them a lot. Now after I came to US, I prepare different puffs at home and egg puffs is still my husbands favourite. The masala is simple to make and these can be prepared quick. 

What you need?

1 Puff pastry sheet

4 Eggs

1 large Onion chopped

1 tsp Ginger-Garlic Paste

1 tsp Chilli powder

1/2 tsp Garam/Chicken Masala

A pinch Turmeric powder

few Coriander leaves chopped

1 tsp Oil

Salt

How to prepare?

Hard boil the eggs and remove the shell. Thaw the pastry sheet as per the packet directions.

Heat oil in a pan. Saute onions and ginger-garlic paste until onion turns brown. Add chilli powder, turmeric powder, garam masala and salt. Saute for a minute or two. Now add the coriander leaves and combine everything well.

Cut the eggs into 2 lengthwise. Cut the pastry sheets into desired shapes and sizes. I have made squares here.

Now for filling in each pastry sheet squares, you can do in 2 ways. One method is while preparing the masala, finally add the eggs and mix well carefully without mashing the eggs. Then transfer the egg and masala to each of the pastry sheet square. Another method is to keep a large spoon of masala in each square and place the egg on top of the masala with the side cut on the masala. 

Apply a little water at the corners of the pastry square for sealing. Wrap all the corners of each square on the egg. You can also apply some egg wash on top of each puffs for a nice browning which I have omitted here.

Bake at 400F for 15-20 minutes. Let it cool for a couple of minutes before serving.

I also tried the VahreVah chef method for Egg Puffs where eggs are only sprinkled with salt, pepper and chaat masala. I liked his simple method and the shape he made. Watch his video here.

Jay of Tasty Appetite and Julie of Erivum Puliyum has passed on the Inspiration Blogger award. Thank you pals, I appreciate your kind gesture and the recognition you gave me. I am very happy to know that I am one of your inspirers in the blogosphere. Thanx a lot guys, this means a lot to me. Jay and Julie have a great space and do check out their space for so many wonderful recipes.

Rules for accepting the award:
*Copy and paste the award on your site and copy the link of the person who gave you the award.
*Then answer the tag questions!
*Nominate any blogs you feel deserve it.

The tag questions:

1. What makes you laugh, smile or giggle?
2. What are your dreams for your future?
3. If you are to go to a cruise, where would it be and why?
4. How would you spend your vacation time and with whom?
5. If given a chance, what life would you choose? Your life now or your past?
6. Is there something that you wished before when you were young but you didn’t get it?
7. Have you been in a situation where u might have given up but still you chose to move on?
8. Is their someone in your life who has been your source of strength and inspiration?

My answers:

1. I always smile at my son's naughty actions, expressions, smiles..I laugh at funny jokes and comedy movies.
2. Every man lives because of his dreams n hopes. I too have many, let those be with me ;)
3. I love travelling and if I get a chance I would love to see the whole world.
4. I like to spend time with my family travelling or watching movies or shopping and dining.
5. I would choose both. I want to go back and live with my parents as a loving daughter. Sometimes when I think about the past, I wish if I hadn't done that, if I had studied that etc etc...So I want to go back and make all those "ifs" happen and to live a more better way. I like the present life too, I cherish the moments with my husband and son.
6. Everyone must have faced such situations as a kid. But I can't recall anything in particular right now.
7. There are so many situations like that, but God gave the strength to move on. That's life rt? Don't give up and just move on !!
8. The greatest source of strength is the almighty God..Then my parents, husband, son and a few of my friends..

I would love to pass the Inspiration blogger award to some of my inspirers. It's hard to choose, still choosing few of my inspirers..they have always inspired me through their posts, comments and wishes. Thank you my buddies...great knowing you all and to be wonderful friends.

Priya of Now Serving
Aipi of US Masala
Suja of Kitchen Corner
Sadhana of Sensible Vegetarian
Sangee of Typical Indian Cooking
Biny of Biny's recipes
Laxmi of Samayal Diary
Sharmilee of  Sharmis passion
Reshmi of Easy Cook
Kaveri of Palakkad Chamayal
Divya of Divya's Recipes

Have a great weekend friends....!!

Banana Dates Milkshake

Whenever there are some neglected ripe bananas, I make Banana bread which is very tasty and healthy. Now I found that another quick thing to do is to make a milkshake out of them. That sounds very simple rt. Add some other fruits along with these ripe bananas and you can make very lovely milkshakes. I added some dates and found that the combo goes very well. With the sweetness of ripe bananas and dates, you may not even add honey or sugar. Its a healthy drink which you can give to kids who shows less interest to drink the plain milk, like my little one :). When my kid found that its not the usual milk for evening, he too was excited to drink the milkshake !!

What you need?

For a single serving:

1 ripe Banana

5-6 pitted Dates 

1 cup Milk

Honey to taste 

How to prepare?

Soak the dates in warm milk (about 1/4 cup) for 15-20 minutes so as to make them soft. Now add these to a blender and blend until you get a paste. Then add the chopped banana and rest of the milk. Blend again until smooth. Add honey or sugar if necessary. Serve chilled.

Sending this to ABC series:Banana at Ramyas Recipe

Egg Pasta

I prepare pasta usually as a weekend dinner, at times I add eggs and make this delicious Egg pasta. But I realized it recently that I haven't posted the recipe in my space. Myself and husband are egg lovers and we love eggs in any form. So I started adding eggs in pasta and we just loved it. I have used whole wheat pasta here which is high in fibre. I have added only onions and bell pepper. Add any vegetables you prefer and make it a healthy and colourful one. This will be a variety dish for kids and they would love it. Hope you all will try this quick and tasty pasta.

What you need?

1 cup Pasta (I used Elbows)

1 Onion chopped
1 Bell Pepper chopped

3 Eggs

1 tbsp Soya sauce 

3-4 tbsp Tomato Chilli sauce

1 tsp oil

1/4 cup Cheese  (optional)
Red Chilli flakes (optional)
Italian Seasoning

Pepper

Salt 

How to prepare?

Cook pasta according to directions as in package. Drain and keep aside.

Heat oil in a large pan.  Rub the Italian seasoning within your palms and add to the oil.
Add onions and saute them until transparent. Add bell pepper and stir fry for a few minutes. They should be crunchy and not overcooked.

Break the eggs and add to the veggies. Stir it constantly similar to how you make scrambled eggs. Add salt and pepper. When the eggs are scrambled well, add pasta and mix well.

Add the sauces and red chilli flakes. Combine everything well.

Before serving, add cheese on top and microwave for a few minutes until it gets melted.

Spring Rolls (Indian and Chinese style)

Spring rolls is a popular appetizer in many of the Asian countries like China, Malaysia etc. I had these for the first time in a Chinese restaurant here in US. For the past few days, I had got the spring rolls mania and I was experimenting them in different styles. I tried in indian style with our masalas and also in chinese style with the sauces. The spring rolls I had were always the deep fried ones, but I have shallow fried here. The taste may not be exactly similar to the deep fried ones, but we can have them guilt-free rt. I tried to bake few of them, they were also good. These spring rolls taste best when consumed immediately and hot for a crispy texture. 

What you need?

For Spring Rolls in Indian Style:

10 Spring roll pastry sheets (I used Kawan brand)

1 cup Soya chunks (You can use potatoes or cauliflower instead)

1/2 cup chopped Onion 

1/2 cup finely chopped Vegetables of your choice

1/2 tsp Cumin seeds

1 tsp Ginger-Garlic paste

1/2 tsp Chilli powder

1/2 tsp Coriander powder

1/2 tsp Garam masala

a few Coriander leaves chopped
a few Mint leaves chopped

1 tsp Oil

Salt

For Spring Rolls in Chinese Style:

8-10 Spring roll pastry sheets (I used Kawan brand)
1 Onion small, 1/2 Capsicum, few Carrots cut into thin stripes
1/2 packet Noodles
1 tbsp Soy sauce
3 tbsp Tomato Chilli Sauce
Salt
Pepper
Oil

How to prepare?

Thaw the pastry sheets as per packet directions. Cover them with a wet towel so as to prevent drying.

For the soya filling:

Boil about 3 cups of water. Add soya chunks and a little salt to the water and let it cook for 10 minutes. Remove from stove, close the vessel with a lid and keep aside for about 15 minutes. Drain the water and allow it to cool. Gently squeeze out the water from the soya chunks. Put them in a blender and pulse it 5-6 times and you will get a coarse mixture of the chunks.

Heat oil in a pan. Splutter cumin seeds. Add the onions and ginger-garlic paste. Saute until the onions turn pink. Now add the veggies and saute until they are almost cooked. Add the soya chunks mixture, salt, chilli powder, coriander powder and garam masala. Saute for 2-3 minutes and finally add the coriander and mint  leaves. Keep this mixture aside and allow it to cool.

For the veggie filling (Chinese style):

Boil some water and cook the noodles. Drain the water and keep the noodles aside.
Heat a little oil in a pan. Add onions and saute until raw smell goes. Now add capsicum and carrots, stir fry until they are cooked. They should not be overcooked, should remain crunchy. Sprinkle some salt and pepper.Add soy and tomato sauce. Mix well and finally add the cooked noodles. Combine everything well and allow this filling to cool.

For the rolls:

Take one pastry sheet and keep it on a flat surface. Put 1-2 spoons of filling a little above at one of the corners.

Take that corner and cover the mixture. Apply a little water at the other 2 free edges of the pastry sheet.This is for the sealing purpose.

Now start rolling gently, but as tight as possible until you reach almost half way.

Slowly fold the corners as shown in the picture below.

Now continue rolling tightly to the end. The spring roll is ready.

Repeat the same for each of the sheet.

For cooking:

You can either deep fry or shallow fry or even bake these spring rolls.

I have shallow fried here with a little oil in a pan. Keep on turning so that all the sides get golden brown.

You can also bake at 350F for 30-35 minutes until they are browned.

Serve hot and immediately to get a crispy spring roll. If you keep it for long, crispiness will be lost.


Spring rolls in Indian Style :

Spring Rolls in Chinese style:

Julie of Erivum Puliyum and Ms.Wan of Cooking Varieties have passed me a beautiful award. Thank you dear friends !!





I would like to pass it to some of my friends.

Priya Mitharwal of Mharo Rajasthan Recipes
Santosh of Santosh's Kitchen
Reva of Kaarasaram
Shobha of Food Mazaa
Rinku of Rinku's Kitchen Treats
Purabi of Cosmopolitan CurryMania
Rumana of Spice ur Senses
Sarah of Spoonful of Delight
Vidhya of Sugar n Spice



Have a great weekend my dear friends..See you all soon with another recipe..:)

Soya Chunks stew

Stew, whether vegetable or meat, is a very popular sidedish in Kerala. It is usually served along with appam, idiyappam etc. The vegetables or meat is stewed in coconut milk and whole spices are used. It's a simple dish, yet very flavourful. A stew using Soya chunks was in my mind for a long time and finally I tried it last weekend. As soya chunks are very bland, I was wondering how it would taste with only whole spices flavouring. But I must say, it turned out awesome, especially since its cooked in coconut milk, pepper and whole spices. My hubby has become a fan of this and me too, so I guess I would be preparing it often. I have used mini soya chunks here, you can use regular ones.

What you need?

1 cup Soya chunks

1 Onion chopped

3/4 cup mixed Vegetables of your choice, chopped (Carrot, Peas, Beans,Corn)

3-4 Green chillies slit

1/2" pc Ginger finely chopped

Whole Spices: 1/2 stick Cinnamon, 2-3 Cloves, 2 Cardamom pods, 1 star anise

5-6 Curry Leaves

1/2 tsp Garam masala

1 - 1.5 cup thin Coconut milk

1/2 - 3/4 cup thick Coconut milk

3-4 crushed black Peppercorns or use Pepper powder

Salt

Oil

How to prepare?

Boil about 3 cups of water in a vessel, add soya chunks and a little salt. Allow it to cook for 10 minutes. Switch off the stove, close the vessel with a lid and keep it aside for 15 minutes.Drain the water and once cooled, gently squeeze out the water from the soya chunks.Keep them aside.

Heat a little oil in a pan. Add the whole spices mentioned above and saute until it emits aroma. Add ginger, green chillies, curry leaves and finally the onions. Saute until onion turns soft, they needn't be browned. Now add the garam masala, pepper and salt. Mix well. Add the soya chunks and vegetables, saute for a minute or two. Add the thin coconut milk, cover and cook until all the vegetables are cooked. Now at a low flame, add the thick coconut milk and mix well. Simmer for 3-4 minutes. Adjust the consistency of the stew. Serve with appam, idiyappam or even with roti.

Sending this to Kerala Kitchen hosted by Divya of Easy Cooking, original event info here.

Paniyaram

Paniyarams are savoury appams which are made usually from the left over dosa batter. They make a wonderful breakfast as well as a snack. This is another favourite of mine from childhood. Even when I was working in Bangalore, I used to wait in long queues in my office canteen just to have these lovely appams. These appams were in great demand and they used to get over soon, so I used to go early to have these yummy appams :). You can add grated carrot, coconut or add some chopped spinach to the batter and make it very colourful and healthy. They are very soft inside and a little crispy outside, with only few drops of oil !!

What you need?

2 cups Dosa batter

1 Onion small finely chopped

3-4 Green chillies chopped

1/2" pc Ginger finely chopped

few Curry leaves chopped

few Coriander leaves chopped

Salt

Oil

How to prepare?

Add onion, ginger, green chillies, curry leaves, coriander leaves and salt to the dosa batter. Mix well.

Heat the paniyaram pan. Add 1-2 drops of oil in each hole. Pour the batter in each hole so that its 3/4th filled. Cover and cook until little holes appear on them and the bottom part is golden brown. Slowly flip it over to the other side with a spoon or fork. A little batter may flow out which is fine. Cook until it turns golden brown on the other side too. Serve hot with chutney.

Sending this to the following events:

Flavours of South India at simply.food

My Favourite Dish at Ammaji recipes



Kerala Kitchen hosted by Divya of Easy Cooking, original event info here.

Unniyappam

Unniyappam is a very popular snack in Kerala. These cute sweet appams are prepared for most of the special occassions and celebrations. They are also made as ritual offering to some temples in Kerala especially Ganapathy temples. These are usually made using rice flour, jaggery and bananas. I used to have these appams a lot when I was a kid and its still one of my favourites. Yesterday I made these appams and they were vanishing in no time. My hubby just loved these and he had these appams more than my kid :)

What you need?

2 cups Rice Flour

11/4 cup Jaggery (increase or decrease as per your taste)

1 ripe large Banana

1/4 cup Milk 

1/2 tsp Cardamom powder

A pinch Salt

Ghee/Coconut oil

How to prepare?

Roast the rice flour slightly for a few minutes and keep aside.

Heat about 1/4 cup of water and melt the jaggery in it. Strain the impurities and let the syrup cool down.

Cut the banana into 2-3 pieces, grind in a blender along with a little water to get a smooth paste.

In a bowl, add the flour. Add the jaggery syrup to it and mix. Now add the banana paste, salt and cardamom powder and combine everything well with hands. You will get a very thick batter. Keep it aside for atleast 1-2 hours.This helps the appams to become very soft.

If the batter is very thick, add milk to it to make a batter with dropping consistency. Milk should be at room temperature.The final batter should be thicker than dosa batter.

Heat the paniyaram pan. Add generously some ghee or coconut oil in each hole. When the oil is hot, pour some batter in each of the holes. Let the appams cook at medium flame. Once one side turns golden brown, slowly flip it with a spoon and let it get browned on other side too. Remove the unniyappams and place on a paper towel. Let them cool before serving.

Notes:

*You can also use wheat flour instead of rice flour.

*You can also add some some dry coconut pieces to the batter after frying in ghee or oil.

*It's best to consume at the earliest when its fresh. Refrigerating might make the appams hard.

Egg Biryani

Hello my dear friends...I have a few things to share with you all today. So it's going to be a long post :)

First, it's a special day today as its our 5th wedding anniversary....5 years of togetherness has given me so many good memories...all these years, together we laughed, cried, dreamt, celebrated, took decisions, faced life...at times had silly fights too...;). We are also blessed with a 2 year old son who means everything to us. On this day, I thank God and also thank my husband for being so supportive, understanding, encouraging and loving...and also for being a wonderful father to our son :)

Next, I would like to thank all of you for your warm wishes on my 100th post. I felt so happy reading the comments and especially one from Ramya of Ramya's Recipe, when she told that I was also among the few who did inspire her to continue blogging..thanx dear :)

Then, I was awarded as Super Hot Cook by Deepthi of Good Food Recipes for the Healthy Snacks Event initiated by her. Thanx a lot Deepthi !!

Ramya of Ramya's Recipe and Sangee of Typical Indian Cooking has passed on some awards...details of which I will write at the end of the post.

Now coming to today's recipe, since its our anniversary I thought of posting something which is my husband's favourite. Egg biryani is actually one of his recent favourite dish. Initially I used to prepare this dish in a lengthy process.Now I have started making it in an easy way in pressure cooker itself very similar to my Soya Chunks Biryani. Still its very tasty, so do try this flavourful biryani :)

What you need?

1 cup Basmati Rice
4 Eggs
1 large Onion chopped finely
2 large Tomatoes chopped
3-4 Green chillies slit
1 tsp Ginger-Garlic paste
Whole Garam Masala : 1/2 " piece Cinnamon, 2 Cloves, 2 Cardamom pods,1 Star Aniseed
2-3 tsp Biryani masala
1 tsp Chilli powder or to taste
1 tbsp broken Cashews
1 tbsp Yogurt
few Coriander and Mint leaves chopped
1.5 cup Water
Ghee/Oil
Salt

How to prepare?

Wash and soak the rice for 30 minutes. Hard boil the eggs and remove the shell. Put some slits on the eggs and keep aside.

In a pressure cooker, heat some oil or ghee. Add the Whole garam masala as specified above. Fry until it leaves aroma. Add cashews and let it get slight brown. Now add onions, ginger-garlic paste and saute until onions turn slight brown. Add tomatoes and green chillies, cook until tomatoes turn tender.Add biryani masala, chilli powder, salt and mix well. Now add coriander and mint leaves and the yogurt. Mix thoroughly.

Add the rice and saute for a minute. Now add the eggs and mix carefully keeping the eggs intact. Finally add the water, mix well and cover the cooker. Pressure cook for 2 whistles. Enjoy the hot steaming biryani !!

Notes:

*You can fry the eggs in ghee and then add it.

*You can make the egg masala in a different pan and later add in the cooker along with rice.

Thanks a lot Deepthi of Good Food Recipes for the Super Hot Cook award.

Thanks Ramya Ramya's Recipe and Sangee of Typical Indian Cooking for passing me the awards.

I would like to pass these to some of my friends.

Priya of Now Serving

Deeksha of Dee's Kitchen

Alpana of Smart Snacks

Pushpa of Taste as you cook

Anu of Anu's Healthy Kitchen

Kalyani of Kalyani's Platter

Archana of The Mad Scientists Kitchen

Priti of Indian Khana

Priya of Elaichii

Prathima of Prats Corner

Kalpana of Life with Spices

Sweet Puffs and 100th post !!

This is my 100th post and I feel so happy. I was recollecting the journey of Good Food today.Starting a food blog was my idea, but I had no clue about this blogging world. I was a novice and learnt everything by myself. My hubby did encourage me a lot. Now I have come this far, never knew blogging will become so close to my heart !! Since I have reached 100th post, I feel so glad that I know/learnt/experimented so many recipes :)

Today on this occassion, I don't want to mention anything about my blog stats or growth. But I would like to thank 3 of my friends in particular..Priya of Now Serving, Aipi of US Masala and Sadhana of Sensible Vegetarian. They were the first few bloggers who visited my space and their comments gave me the inspiration to move on in this blogosphere...and to date I have received their valuable and lovely comments without fail. Thanks a lot my dear friends :)

I would also like to thank all my friends who support me with your encouraging comments and did pass on awards. Thank you to all my friends who took time to stop by to give feedbacks after trying out some of my recipes.

So with all these said, let's celebrate this occassion with some Sweet puffs ;). This is different from the usual spicy versions and its so simple to make. You can add anything for the sweet filling....dried fruits, coconut, nuts, raisins or maybe grab some from your trail mix...you can make very innovative fillings. Kids will sure show a thumbs up for this, ofcourse this will make a perfect snack !!

What you need?

1 Puff Pastry sheet (I used Pepperidge farm brand)

3/4 cup Dates chopped

1/2 cup Sweetened Coconut (or use regular coconut and add sugar)

1 tbsp Almonds sliced

1 tbsp Walnuts chopped

1 tbsp Raisins

A pinch Cardamom/Cinnamon powder

How to prepare?

Thaw the puff pastry sheet as per the packet directions.

Preheat the oven to 400F. Line a baking tray with aluminium foil. Lightly grease it.

Mix the dates, coconut, almonds, walnuts and raisins. Finally sprinkle some cardamom powder or cinnamon powder. The sweet filling is now ready.

Cut each of the 3 rectangular sections of the pastry sheet into 3 squares. Keep 1 tbsp of sweet filling in each square.

Fold into any shape as you desire. Seal the edges with hands or use a fork to press the edges. Transfer them to the baking tray.

Bake for about 15-20 minutes or until they get browned. Once baked, let them cool for 5-10 minutes before serving.

Makes about 9 puffs.

Finally, below is the pic of the Pookalam or flower decoration for Onam at my house, this was made by my husband and son :)..My son had patience only for a short time to keep it as it was ;)

Parippu Payasam/Moong dal kheer and a Happy Onam !!

Wishing all of you a very Happy and Prosperous Onam !! Another Onam has arrived, time is sure flying. Onam is a festival celebrated in Kerala which extends for 10 days from Atham to Thiruvonam. It is celebrated widely irrespective of the caste and religion. Onam relates to many things like Pookalams, Onasadhya, Onakalikal etc. Onam reminds me of some good memories of my childhood especially the 10 days school holidays which we eagerly used to wait :). Our cousins used to visit us and we used to enjoy a lot during these days.

Now coming to the recipe, its a simple payasam using moong dal. I have made in an easy way, authentic recipe calls for adding thin and thick coconut milk, also adding roasted cumin powder and dry ginger powder at the end. I have used only cardamom powder here. It's a delicious payasam and hope you will try it out for this Onam.

What you need?

1 cup CheruParippu/Moong dal

1.5 cup powdered Jaggery ( or as per your taste)

1 cup thick Coconut milk

1/2 tsp Cardamom powder

2 tbsp each Cashews and Raisins

1 tbsp Ghee

How to prepare?

Dry roast the moong dal in a pan for few minutes without changing its colour. Keep it aside and allow the dal to cool completely. Now wash and drain the dal. Cook the dal in a pressure cooker with sufficient water. The dal should be soft and mushy.

Meanwhile, heat a little water, add jaggery to it and melt the jaggery. When jaggery is fully dissolved, remove from fire and strain away the impurities. Once dal is cooked, add this jaggery syrup to it and cook on a medium flame for few minutes.Keep stirring so that it won't get burnt at bottom. Now add the coconut milk and cook on a low flame for few minutes. Add cardamom powder and mix well. Remove from stove.

Fry the cashews and raisins in ghee until golden brown and add to the payasam.

Enjoy this payasam on the beautiful occassion of Onam....

Once again, Wishing all of you a very Happy Onam !!

Oats Savoury Appam

Hope you all had a wonderful weekend. It was a while we had been for any trips. So my hubby planned a 2 day trip to Branson in Missouri. It was a sudden plan, but I was all excited to go. This was our second trip to Missouri as we had visited St.Louis quite sometime back. Our trip was really great, a different experience and we had lots of fun. My son also enjoyed well and sure its so nice to travel with your family rt.

Today's recipe is a healthy appam. It has Oats as the main ingredient and I have added some spinach to make it more healthy and colourful. But the best part is that its made in paniyaram or appam pan with very less oil...that makes it real healthy rt !! Add carrots or any other veggie to make it colourful. The batter for these appams can be prepared so quick and appams will be ready soon. Hope this gives you a wonderful breakfast or a snack idea !!

What you need?

1 cup Oats ( I used Quaker oats, old fashioned)

1/2 cup Rice flour

1/4 cup chopped Onion

1/2 cup chopped Spinach

2-3 Green chillies chopped

1/2" pc Ginger chopped

3-4 Curry leaves chopped

Salt

Oil

How to prepare?

Powder the oats in a blender. Combine powdered oats and rice flour in a bowl. Add onion, spinach, green chillies, ginger, curry leaves and salt. Add water as required and mix well so as to get a dosa batter like consistency.

Heat the paniyaram or appam pan on a medium flame. Add 2-3 drops of oil in each hole. Pour a ladle of batter in each hole. Cover and cook until bottom part is cooked and crispy. With a spoon slowly flip it to other side. Let it cook for few minutes. Remove from the pan once both sides are done.

Serve the appams with chutney or sambhar or pickle.

Makes about 21 appams.

I would like to thank my friend Kaveri of Palakkad Chamayal to pass on some awards to me. Thanks a lot dear for sharing these with me.