Kerala · Breakfast
Kerala egg roast with appam
Boiled eggs simmered in a deeply spiced onion-tomato masala, served with soft rice appams.
- Calories
- 560 kcal
- Protein
- 19 g
- Carbs
- 57 g
- Fat
- 29 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: egg, coconut.
Ingredients
- 2 eggs Eggs
- ½ onion Onion
- ½ tomato Tomatoes
- ¾ chilli Green chillies
- 5 g Ginger
- 1 clove Garlic
- 2 g Curry leaves
- ¼ tsp Turmeric
- ¾ tsp Chilli powder
- ½ tsp Garam masala
- ½ tbsp Coconut oil
- 50 g Rice flour
- 40 ml Coconut milk
- ½ tsp Sugar
- ¼ tsp Salt
Method
- Boil the eggs for 9 minutes, cool, peel and halve them.
- Whisk the rice flour with coconut milk, sugar and a little salt into an appam batter; rest 20 minutes, then cook in a hot appam pan, covered, until soft-centred and crisp-edged.
- For the roast, warm the coconut oil and cook the onion for 8 minutes until deep golden, then add ginger, garlic and green chilli for a minute.
- Stir in turmeric, chilli powder and garam masala, then the tomato, and cook 6 minutes until thick.
- Nestle the eggs into the masala, add curry leaves and a splash of water, and simmer 4 minutes; serve with the appams.
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