Egg Appam Recipe | Bulls Eye Appam Recipe | How to make egg appam

Appam is a favorite breakfast in our house with sweet coconut milk. Being a egg lover, when I first came across this idea of egg appam, just loved it. I tried and surprisingly found it to be the best combo I have ever tasted!!!

The runny, gooey egg yolk with the appam is just so delicious!!!

EGG APPAM RECIPE | BULLSEYE APPAM RECIPE

Recipe Category: Indian | Main

Soaking Time: 8 hours Ferment Time: 6 hours
Preparation Time: 1 hour Cooking Time : 10 minutes Serves: 4

Ingredients:

To make Appam Batter:
Raw Rice / Pacharisi - 3 cups
Idli Rice - 1 cup
Urad Dhal - 1/2 cup
Fenugreek Seeds - 1/4 cup
Poha / Aval - 1/4 cup

Before making appam, add these to the batter: 
Salt - to taste
Cooking Soda - 2 tsp
Water - required for thick pouring consistency

For Egg Appam:
Egg - 4
Salt - to taste
Pepper - to taste

Method of Preparation:

For Appam Batter:

1. Soak raw rice and idli rice for 8 hours maximum. Soak fenugreek seeds separately for 8 hours maximum. Soak urad dhal separately for 1 hour maximum. Soak poha for 5 minutes maximum. Drain the water and set aside. Grind urad dhal, fenugreek, poha for 15 minutes with very little water to a thick batter. Remove them to a vessel. Add the raw rice and idli rice to the grinder / mixie and grind to a thick smooth batter with very little water possible. Add the urad dhal batter to the rice batter and pulse it once. Transfer the batter to a container. Fill only half the container and allow to ferment for 5-8 hours maximum. It rises well and the batter is ready for making appam.

2. Take appam batter in a mixing bowl. Add water to get the desired dosa batter consistency. Add cooking soda and salt. Mix well. The batter is ready for making appam's.

3. Heat appam pan on low heat, pour a laddle of batter in the center. Swirl the pan in circular direction to make a lace. Cover and let it cook in low heat for few seconds. Crack open an egg in the centre of the appam(Open and drop the egg slowly such that it doesn't break the yolk).

4. Season the egg with salt and pepper. Cover and cook for a minute in low heat. The whites should be cooked but the yolk should still be runny.

Notes:

• If the batter is very thick, it wont cook properly in the center so adjust accordingly.
• You can also add chopped onions and coriander leaves in the egg.
• Maintain uniform heat so that the sides doesn't get browned fast. Allow time for the egg whites to cook.
• If you don't want the egg yolk runny, increase the cooking time.
• Add salt and cooking soda only when making the appam's.  
• The batter stays good for many days in refrigeration. 

Serve hot with spicy chutney's of your choice!!!