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Bulls eye Appam

  • Appam Batter –2 laddlesbull ee
  • Egg-      2
  • Pepper –      a pinch
  • Salt to sprinkle
  • Heat the non-stick appam pan on medium flame.     Add 2 to 3 drops of oil and just grease     the pan all over.
  • Lower flame; pour a ladle full of batter or     a little more than 1/4 cup of batter in the center of the pan.
  • Lift the appam pan from the stove and twirl     the batter in a clock wise direction so that the batter spreads out in a     circular shape. While doing this, there will be more batter in the center     than the sides.
  • Keep back the pan on stove, break open the     eggs don’t spread it. Just cover it with the lid and cook on low flame.     Check after 2mins and if it is done, remove from pan, otherwise continue     to cook with lid for a little while longer.
  • The edges will be crisp and will slowly     leave the sides of the pan. Use a flat wooden stick to lift the appam off     the pan.
  • Serve warm appams with vegetable or chicken     stew or sweetened coconut milk

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