Veleyappam and Onion stew

This is one among our breakfast menu. Once in a week I’ll prepare this for sure as my husband also likes this. Stew or Egg roast will be the side dish made for this. The recipe is very simple to cook.

If you are planning to make it tomorrow then set the batter today evening itself.

White Rice - 2 cups (Soaked in water for 3 hrs).
Coconut Milk – 1 cup.
Yeast – ½ tsp
Sugar – 2 tsp
Salt – 1 tsp

Add ¼ cup warm water to ½ tsp yeast. Keep aside for some time.
Grind soaked white rice with water to make a soft batter. Add a bit of cooked rice also while grinding so that appam will be soft (You can use rice powder available in market if you find it difficult to soak and grind).
Add Coconut milk, Sugar and Salt to the batter. Mix it.
Add yeast mixture to the batter. Mix well. Now the batter is ready.

Heat a non stick pan. Pour the batter. Spread it and place the lid. Wait for 2 minutes and your appam is ready. There is no need to cook the other side.

I got up late and there was not enough time for me to cook egg roast. So I though of trying out something with onions. I don’t know what it is called but I named it as Onion stew.

Onions – 3 (thinly sliced)
Green chilies – 3(each cut into half)
Curry Leaves - A few
Mustard seeds – A pinch
Coriander powder – 1 tsp
Coconut milk – ¾ cup
Salt to taste

Heat the pan adding oil. Add mustard, green chilies and curry leaves.
Add onions and salt. Add coriander powder. Saute till the onions are golden brown.
Add coconut milk. Simmer for 2 minutes.
Serve hot with Appam.