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Masala Appam

  • Appam Batter –2 laddles
  • Onion-      1 (finely chopped)
  • Tomatoes- 2 (finely chopped)
  • Salt to taste
  • Chilli powder -1/2 tbsp
  • Sambar powder – ½ tbsp
  • Corriander leaves
  • Heat oil in a kadai, fry onion till     translucent and add tomatoes. Cook tomatoes until mushy, then add chilli     powder, sambar powder and salt.
  • Cook for a 5 minutes until oil seperates.
  • Meanwhile 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, spread the     cooked masala. 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 hot.

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