Appam and kadala (chick peas )curry

 Appam and Kadala Curry are classic South Indian dishes, often served together for breakfast or as a wholesome meal. Here's how you can make them:

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For Appam (Fermented Rice Pancakes):

Ingredients:

• Raw rice (idli rice): 2 cups
• Grated coconut: 1 cup
• Cooked rice: 1/2 cup
• Yeast: 1/2 tsp
• Sugar: 2 tsp
• Salt: as needed
• Water: as required

Steps:

1. Soak rice: Soak the raw rice in water for 4-5 hours.
2. Grind batter: Grind the soaked rice, grated coconut, and cooked rice into a smooth batter, adding water as needed.
3. Activate yeast: Dissolve yeast and sugar in 2 tbsp of warm water and let it froth (around 10 minutes).
4. Mix and ferment: Add the yeast mixture to the batter, mix well, and let it ferment for 8-10 hours or overnight in a warm place.
5. Add salt: After fermentation, add salt and mix gently.
6. Cook Appam: Heat an appam pan or non-stick pan. Pour a ladle of batter in the center, swirl the pan to spread the batter thin on the edges, and leave the center thick. Cover and cook for 2-3 minutes until the edges are crispy and the center is fluffy.

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For Kadala Curry (Black Chickpea Curry):

Ingredients:

• Black chickpeas (kadala): 1 cup
• Grated coconut: 1/2 cup
• Onion: 2, finely chopped
• Tomato: 1, chopped
• Ginger-garlic paste: 1 tsp
• Green chilies: 2, slit
• Curry leaves: a handful
• Mustard seeds: 1 tsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 2 tsp
• Garam masala: 1 tsp
• Coconut oil: 2 tbsp
• Salt: as needed

Steps:

1. Soak chickpeas: Wash and soak the black chickpeas in water overnight or for 8 hours.
2. Cook chickpeas: Pressure cook the soaked chickpeas with water and a pinch of salt for 4-5 whistles until soft.
3. Prepare coconut paste: Roast grated coconut until golden brown and grind into a smooth paste with a little water.
4. Cook the masala: Heat coconut oil in a pan, splutter mustard seeds, and add curry leaves. Sauté onions, green chilies, and ginger-garlic paste until golden. Add tomatoes and cook until soft.
5. Add spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute.
6. Combine: Add the cooked chickpeas along with the water used for cooking. Add the coconut paste and mix well. Simmer for 5-7 minutes to thicken the gravy. Adjust salt.

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Serve:

Serve the hot appams with the spicy and flavorful kadala curry for a delicious, traditional meal. Enjoy!

Let me know if you'd like variations or tips!