Wheat appam and kadala curry

Check out the recipes of soft and fluffy wheat appam and delicious Bengal gram curry that could be enjoyed as a filling breakfast meal.

Ingredients
Wheat appam
2 cups wheat flour
1 cup grated coconut
½ cup coconut water
1 tbsp sugar
2 cups water
Salt as required

Preparation
Take the wheat flour, coconut, coconut water, sugar and water in a mixer jar
Blend well
Set the batter aside for at least 10 – 12 hours for it to rise
Add salt just before making the appam
Heat an appam vessel
Pour a ladle full of batter
Make soft wheat appams.

Bengal gram curry
Ingredients
1 cup Bengal gram
2 onions
1 tomato
1 inch piece of ginger
5 garlic cloves
2 cardamom pods
2 cloves
½ tsp fennel seeds
¼ tsp cinnamon powder
¼ tsp pepper powder
1 tsp chilli powder
2 tsp coriander powder
¼ tsp turmeric powder
2 dried chillies
½ tsp mustard seeds
Some curry leaves
1 bay leaf
2 tbsp oil
2 cups water
Salt as required

Preparation
Wash the Bengal gram and soak for at least 7 hours
Take the soaked Bengal gram, sliced onion, bay leaf, salt and 2 cups water in a pressure cooker
Pressure cook until 6 - 8 whistles
Heat 1 tbsp oil in a pan
Roast cloves, cardamom and fennel seeds
Sauté onion, ginger and garlic
Add some curry leaves too
Add tomatoes when the onions begin to change colour
Now add chilli powder, coriander powder, turmeric powder, cinnamon powder and pepper powder
Sauté until the raw smell of the powders are gone
Grind this masala into a paste after it has cooled down
Heat ½ tbsp oil in the same pan
Sauté the masala paste for 2 minutes on low flame
Grind some cooked Bengal gram too
Add the Bengal gram paste into the masala mix
Into it add the remaining Bengal gram and salt as required
Mix well
Close the lid and cook for 3 minutes on low flame
Meanwhile, heat ½ tbsp oil in another pan
Splutter mustard seeds
Roast the dried chillies and some curry leaves
Add this tempering into the Bengal gram curry
Give everything a good mix
Enjoy the hot Bengal gram curry with soft wheat appam.